MUNG BEAN SPROUTS IMPROVED CULTIVATION YIELD AND ORGANIC FUNCTIONS AND METHOD FOR PRODUCING THE SAME

摘要

Disclosed is a method to produce green bean sprouts with enhanced cultivation yield and sensory characteristics. According to the present invention, green bean sprouts are cultivated in a cultivation room in which ethylene is injected and circulated after green beans are washed and sterilized. Moreover, the method comprises: (a) a screening step of screening green bean with an average particle size of 3.0 to 4.0 mm; (b) a sterilizing step of sterilizing the screened green bean; (c) a soaking step of soaking the sterilized green bean; and (d) a first step of not injecting ethylene into a cultivation room after preparing the soaked green bean in the cultivation room, and a second step of injecting the ethylene, wherein the second step injects the ethylene by changing a supply amount of ethylene twice or more times to cultivate the green bean sprouts from the screened green bean. According to the present invention, the green bean sprouts are cultivated by injecting the supply amount of ethylene, which is changed twice or more times, inside the cultivation room, thus providing effect of equalizing a hypocotyl thickness of upper and lower parts of the green bean sprouts, improving color and gloss, and improving sensory characteristics.