Rapid cooling is essential to achieve the full storage potential of seed sprouts. Under these conditions most sprouts may be expected to maintain acceptable quality for 5 to 9 days. Although industry experiences with Mung Bean suggest the potential for damage, no symptoms of chilling injury have been unequivocally linked to this temperature regime. Ethylene effects are not considered to be a significant factor in the optimal handling and distribution regimes for sprouts. Physiological Disorders Freeze injury Sprouts are susceptible to freeze injury but sensitivity varies widely.
Shoots become water-soaked and turn black.
Roots appear water-soaked and glassy. Roots become soft quickly on warming and darken rapidly. Special Considerations Microbial Food Safety and Sanitation Considerations Several types of seed sprouts have been clinically linked to several notable outbreaks of bacterial pathogens, especially in recent years. Seed contamination has been positively identified as, at least, one confirmed source of contamination in several cases. Full EPA Section 3 registration is expected in 2000.