Postharvest Technologies for Quality Maintenance of Sprouts
Anupama Shomodder, Manasikan Thammawong, K. Nakano
Abstract
Sprouts are of great interest to consumers owing to their easy growth, beneficial traits, and health-promoting compounds. However, maintaining freshness after harvest and improving the shelf life of sprouts is challenging because of their rapid deterioration rate. This is the result of several factors, including high respiration rate, rapid dehydration, discoloration, texture changes, and high susceptibility to several foodborne pathogens. Therefore, various decontamination and storage techniques have been used to maintain quality and eliminate pathogens during postharvest handling of sprouts. This review summarizes sprout quality attributes and their dynamic changes during storage. Additionally, approved postharvest technologies to maintain sprout quality, minimize microbial growth, and prolong shelf life are discussed. Finally, the need for further research to develop or modify postharvest technologies, which can ensure both the safety and quality of this popular vegetable, is considered.