Effects of encapsulated ethylene on germination rate and size of mung bean sprouts

School of Agriculture and Food Science Graduated thesis EFFECTS OF ENCAPSULATED ETHYLENE ON GERMINATION RATE AND SIZE OF MUNG BEAN SPROUTS By Nghia Khang Tran Master of Food Studies - Food science and technology Student ID: 42531335 Advisor: Prof Bhesh Bhandari Co-advisor: Binh Ho November 2012 Khang Tran Graduated thesis 42531335 DECLARATION I, Nghia Khang Tran, hereby state that this graduate thesis is composed of my original work, and contains no material previously published or written by another person except where due reference has been made in the text I have clearly stated the contribution by others to jointly-authored works that I have included in my thesis I have clearly stated the contribution of others to my graduate thesis as a whole, including statistical assistance, survey design, data analysis, significant technical procedures, professional editorial advice, and any other original research work used or reported in my graduate thesis The content of my graduate thesis is the result of work I have carried out since the commencement of my research higher degree candidature and does not include a substantial part of work that has been submitted to qualify for the award of any other degree or diploma in any university or other tertiary institution I have clearly stated which parts of graduate thesis, if any, have been submitted to qualify for another award I acknowledge that copyright of all material contained in my graduate thesis resides with the copyright holder(s) of that material Where appropriate I have obtained copyright permission from the copyright holder to reproduce material in this graduate thesis Nghia Khang Tran Date: / /2012 Page | Khang Tran Graduated thesis 42531335 ABSTRACT Encapsulated ethylene is inclusion complex form of ethylene gas and α cyclodextrin (ICs complex powder) The ICs complex powder can be dissolved into water to release completely ethylene gas which plays a role as third hormone in plant Ethylene gas has been concerned as an advantaged factor which could improve the germination rate and hypocotyl diameter of many plants By soaking mung bean seeds in hours with ICs complex powder, this study was established to determine the effects of released ethylene gas on the germination rate and quality of mung bean sprouts The results indicated that released ethylene gas retains in soaking water and the highest ethylene concentration was 18.85 mg ethylene/kg water at ratio 52.5 mg ICs complex/100 mL water However, the concentration declines over time and this decline reflect differences of quantity ICs complex Soaking mung beans seeds with ICs complex powder at the level of 0.525 mg/100 mL water enhanced the germination rate by 15% in limited water condition (30mL water/50 seeds) Diameters of bean hypocotyl were significantly improved if the seeds were soaked at level 5.25 mg and 52.5 mg ICs/100 mL water and the radial respectively was 2.57 and 2.94 The 52.5 mg ICs sample had more uniform sprout in length and the smallest standard deviation in comparison with the rest samples However, the average length of sprouts in this sample was decreased under effect of ethylene gas Page | Khang Tran Graduated thesis 42531335 ACKNOWLEDGEMENT I would like to express my gratitude to all those who gave me possibility to complete this graduate thesis Foremost, I would like to express my sincere gratitude to my advisor Prof Bhesh Bhandari for the continuous support of my Master study and research, for his patience, motivation, enthusiasm and immense knowledge I would like to send my sincere thanks to my co-supervisor Binh Ho for his help, encouragement and insightful comments His supports and guidance helped me in all the time of doing my graduate thesis I would like to send my thanks to Dr Honest Madziva and Dr Lesleigh Force and Ms Tuyen Thuc Truong for their helps in technical supports, laboratory introduction and laboratory equipment during my research periods I would like to send my honest thanks to Dr John Schiller for his great helps and his patients in editing my graduate thesis I would like to thank my parents and my wife for their helps, support and continuous encouragements in all the time of my studying I would like to send my sincere thanks to Australian Development Scholarships, their helps and support greatly help in accomplishing my Master degree Finally, I would like to thank all PhD and Master Students who work in same building with me for being friendly and giving helpful advices during my research period Page | Khang Tran Graduated thesis 42531335 Table of Contents DECLARATION ACKNOWLEDGEMENT List of tables List of Figures .7 Introduction .8 Literature Review 2.1 Mung beans sprouts introduction 2.1.1 Mung beans background .9 2.1.2 Production of mung bean sprouts 10 2.1.3 Mung bean sprouts production process 12 2.1.4 Mung bean sprout quality 14 2.2 Seed dormancy and germination background 15 2.2.1 Seed dormancy 15 2.2.2 Seed germination .15 2.3 Ethylene 17 2.3.1 Ethylene gas properties 17 2.3.2 Role of ethylene gas and other plant hormones during seed germination 17 2.3.3 The effects of ethylene on bean sprouts production 20 2.4 Ethylene-α-cyclodextrin inclusion complexes (ethylene-α-CD ICs) 20 Materials and methods 21 3.1 Materials 21 3.2 Methods 21 3.2.1 Determination of the concentration of ethylene gas in soaking water 21 3.2.2 Quantification ethylene gas concentration 22 3.2.3 Determination of the effects of released ethylene at different concentrations on mung bean germination rates in different water conditions 22 3.2.4 Determination of the effects of released ethylene at different concentrations on the size of mung bean spouts 23 3.2.5 Replication and statistical analysis 24 Results and Discussion 24 4.1 The concentration of retained ethylene in soaking water 24 Page | Khang Tran Graduated thesis 42531335 4.2 Effects of released ethylene at different concentrations on mung bean germination rates in different water conditions .28 4.3 The effects of released ethylene at different concentrations on the size of mung bean spouts 32 Conclusions and Recommendations .37 5.1 Conclusions .37 5.2 Recommendations 38 REFERENCES 39 APPENDIX 44 The concentration of retained ethylene in soaking water 44 Effects of released ethylene at different concentrations on mung bean germination rates in different water conditions .46 The effects of released ethylene at different concentrations on the size of mung bean spouts 49 Page | Khang Tran Graduated thesis 42531335 List of tables Table Production methods and consumption forms of three types of sprouts 11 Table Statistical analyst STDEV in length of mung bean sprout treated at different weights of ICs complex powder 34 Table Released ethylene concentration in soaking water at different weight of ICs complex (mg ethylene/kg water) 44 Table Average concentration of released ethylene gas at different weight of ICs complex powder (mg ethylene/kg water) 45 Table Standard deviation of ethylene concentration at different weight of ICs 45 Table Differences average concentration of released ethylene in soaking water, with and without beans 46 Table Average percent (%) of geminated seeds over soaking time (full water condition) 46 Table Stdev of average percent geminated seeds (full water condition) 46 Table Average percent (%) of geminated seeds over soaking time (limited water condition) 47 Table 10 Stdev of average percent geminated seeds (limited water condition) 47 Table 11 One-way ANOVA: Ethylene concentrations 52.5 mg versus soaking conditions 48 Table 12 One-way ANOVA: Ethylene concentrations 5.25 mg versus soaking conditions 48 Table 13 Germination rate (21 hrs.) versus water condition 48 Table 14 Germination rate (27 hrs.) versus treatment (limited water) condition) 49 Table 15 Average length and diameter of bean sprout hypocotyls 49 Table 16 Final length and diameter of bean sprout hypocotyls 50 Table 17 Distribution (%) in length of mung bean sprouts 50 Table 18 Average distribution (%) in lenght of mung bean sprouts 51 Table 19 Stdev of average distribution 51 Table 20 Thickness (mm) versus Treatment 51 Table 21 Length (mm) versus Treatment 52 Table 22 STDEV (Length) versus Treatment 52 Page | Khang Tran Graduated thesis 42531335 List of Figures Figure Typical production steps during the production of seed sprouts (Food Standards Australia New Zealand 2010) 10 Figure Growth rate of sprouts (Bari et al 2011) 13 Figure The schematic of determining the morphological indexes of mung bean sprout (Rui et al 2011) 14 Figure Germinating seed structure (Graeber et al 2010) 16 Figure Triple responses on Arabidopsis 3-day-old seedling (Guzmán & Ecker 1990) 19 Figure Experiment design to determine the effects of released ethylene at different concentrations on mung bean germination rates in different water conditions 22 Figure Measurement methods for length and radical diameter 23 Figure Concentration of retained ethylene in soaking water for 0.525 mg ICs complex/100 ml water 24 Figure Concentration of retained ethylene in soaking water for 5.25 mg ICs complex/100 ml water 25 Figure 10 Concentration of retained ethylene in soaking water for 52.5 mg ICs complex/100 ml water 26 Figure 11 Concentrations of retained ethylene in soaking water 525 mg ICs complex/100 ml water 26 Figure 12 Differences in ethylene concentration after hours of soaking in water, with and without mung beans 29 Figure 13 Germination rates of mung bean seeds in full water conditions 30 Figure 14 Germination rates of mung bean seeds in limited water conditions 31 Figure 15 The average diameter of bean sprout hypocotyls in different weights of ICs complex powder 33 Figure 16 The average length of bean sprouts for different weights of ICs complex powder 34 Figure 17 The distribution of length of bean sprouts at different weights of ICs complex 35 Figure 18 Mung bean sprouts at different treatments 36 Page | Khang Tran Graduated thesis 42531335 Introduction Ethylene (H2C=CH2) is the simplest alkene which has known as a plant hormone (Hart 2007) Much early research has implied that exogenous ethylene can promote the germination of many non-dormant seeds, and also overcome dormancy in dormant seeds at concentrations from 0.1 to 200 µl.l-1 (Kepczynski & Kepczynska 1997; Matilla 2000; Nascimento 2003) Furthermore, early studies on Arabidopsis plant showed that, under effects of ethylene in dark growing condition , the stems displayed short roots, an exaggerated apical hook and a short and thick hypocotyl (Guzmán & Ecker 1990; Larsen & Chang 2001) This phenomenon has been known as triple responses of plants under ethylene gas effect Since its biological functions, ethylene has been widely studied in plant such as ripening fruit, growing plant or even sprouting beans to produce bean sprouts According to a report from Food Standard Australian and New Zealand (FSANZ 2010a) mung bean sprouts are the most common bean sprouts in Asian countries and Australia This vegetable usually is eaten in raw as components of salads or slightly cooked in various dishes (Bari et al 2011) Bean sprout producing is very simple, mung beans are soaked then sprouting for bean sprout (FSANZ 2010a) Quantity of beans sprout production can be assessed by main criteria as germination rate, length and diameter of hypocotyl, root length and yield of sprouts By flushing ethylene gas or using ethephon (an ethylene-releasing compound in liquid form) during sprouting, Tajiri (1982) and Ahmad (1993) achieved successes in improving either mung bean germination and sprout diameter However because of high volatility, difficult storage and flammable risk (Zimmermann & Walzl 2000), convenience in use of ethylene gas is a big issue For improving quality and usability of ethylene gas, Ho Joyce and Bhandari (2011a) successfully encapsulated ethylene gas into the form of inclusion complexes with α cyclodextrin (ICs complex powder) This powder can be dissolved in water for completely releasing ethylene gas (Ho, Joyce & Bhandari 2011b) The released ethylene gas from ICs complex powder promisingly can have similar effects on mung bean sprout as reported in the early researches However, while the early studies paid more attention on determining effects of ethylene on bean sprout in sprouting period, Page | Khang Tran Graduated thesis 42531335 soaking is also an essential period which can effect on the germination rate (Bayindirli 2010; Beyer & Morgan 1970; Chen, Breene & Schowalter 1987; Ross 1995) Therefore, this research aim to determine effects of released ethylene gas on germination rate and quality of mung bean sprouts by soaking bean seeds with ICs complex powder To archive the objective, this research was established to determine the concentration of released ethylene in soaking water and its change over soaking Effects of released ethylene on germination rate and hypocotyls size of mung bean sprout also will be determined in this study The results not only could widen applications of ICs complex powder in mung bean sprout production but also could be extended for further research on other plants Literature Review 2.1 Mung beans sprouts introduction 2.1.1 Mung beans background Mung bean (Vigna radiata or Phaseolus aureus) is a common name of legume species (Fabaceae family) which has its origins in Northeastern India or Myanmar (Li et al 2010) Mung beans is a short-season, indeterminate, small-seeded tropical pulse crop, and its seeds are classified as being non-endospermic seeds (Brink & Belay 2006) There are more than 2,000 types of mung beans which have very broad plant types, forms and adaption (Australian Mungbean Association 2010) Normally, mung beans can be classified into two basic types; (i) green gram is grown mainly for human food (for cooking or as fresh bean sprouts), and (ii) golden or yellow gram which is mainly grown for use as animal food, or as a green manure or cover crop (Winch 2006) Since it contains high levels of protein (27%), minerals and vitamins, mung beans are widely grown in India, Thailand, Indonesia, Bangladesh, Philippines, Africa, Australia and the Americas (Li et al 2010; Winch 2006) According to a report of FSANZ (2010b), mung beans are produced for sale as whole beans, sprouted or processed into flour; they are also exported Within Australia, mung beans are mainly grown in parts of central Australia, southern Queensland and northern New South Wales, with annual production ranging from 30,000 to 50,000 tons Page | Khang Tran Graduated thesis 42531335 5.2 Recommendations Options for further study include examinations of the effects of nutrient additions for improving the length and thickness of mung bean sprouts after soaking with ICs complex Opportunities exist for extending the study of the effects of soaking seed with ICS complex powders to the seed of other plant species Page | 38 Khang Tran Graduated thesis 42531335 REFERENCES Abeles, F, Morgan, P & Mikal Saltve, 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'Ethylene and lettuce seed germination', Scientia Agricola, vol 60, no 3, pp 601-6 Peñas, E, Gómez, R, Frías, J & Vidal-Valverde, C 2008, 'Application of high-pressure treatment on alfalfa ( Medicago sativa) and mung bean ( Vigna radiata) seeds to enhance the microbiological safety of their sprouts', Food Control, vol 19, no 7, pp 698-705 Pas, E, Gómez, R, Frías, J & Vidal-Valverde, C 2010, 'Effects of combined treatments of high pressure, temperature and antimicrobial products on germination of mung bean seeds and microbial quality of sprouts', Food Control, vol 21, no 1, pp 82-8 Robbins, JA, Reid, MS, Paul, JL & Rost, TL 1985, 'The effect of ethylene on adventitious root formation in mung bean (Vigna radiata) cuttings', Journal of Plant Growth Regulation, vol 4, no 1-4, pp 147-57 Ross, JD 1995, 'Seeds: Physiology of Development and Germination', Phytochemistry, vol 38, no 6, pp 1551- Rui, L, Jianxiong, H, Haijie, L & Lite, L 2011, 'Application of electrolyzed functional water on 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Conditions of Stoxage, Soaking and Sprinkling of Seed of Beans on the Sprouting and Growth of the Bean Sprouts', Nippon ShokuhinKogyo Gakkaishi, vol No 27 Tajiri, T 1982, 'Improvement of Bean Sprouts Production by the Intermittent Treatment of Ethylene Gas', Nippon ShokuhinKogyo Gakkaishi, vol No 29 Winch, T 2006, 'Section Description and characteristics of the main food crops', in Growing Food, Springer Netherlands, pp 104-287, DOI 10.1007/978-1-4020-4975-0_2, Zimmermann, H & Walzl, R 2000, 'Ethylene', in Ullmann's Encyclopedia of Industrial Chemistry, Wiley-VCH Verlag GmbH & Co KGaA, DOI 10.1002/14356007.a10_045.pub3, Page | 43 Khang Tran Graduated thesis 42531335 APPENDIX The concentration of retained ethylene in soaking water Table Released ethylene concentration in soaking water at different weight of ICs complex (mg ethylene/kg water) Hours 0.525 mg ICs/100mL 5.25 mg ICs/100mL 52.5 mg ICs/ 100mL 525 mg ICs/ 100mL 12 24 48 72 96 120 Rep 0.069 0.062 0.060 0.047 0.034 0.028 0.019 0.000 0.000 0.000 0.000 0.000 Rep 0.071 0.061 0.061 0.054 0.033 0.030 0.025 0.000 0.000 0.000 0.000 0.000 Rep 0.077 0.069 0.052 0.055 0.034 0.026 0.015 0.000 0.000 0.000 0.000 0.000 Rep 0.579 0.489 0.534 0.487 0.357 0.227 0.122 0.040 0.000 0.000 0.000 0.000 Rep 0.555 0.504 0.533 0.480 0.337 0.227 0.143 0.000 0.000 0.000 0.000 0.000 Rep 0.569 0.628 0.557 0.478 0.398 0.265 0.132 0.040 0.000 0.000 0.000 0.000 Rep 3.471 3.730 3.796 3.215 3.124 2.598 1.752 0.460 0.019 0.000 0.000 0.000 Rep 4.051 3.722 4.050 3.424 3.248 2.723 1.722 0.526 0.022 0.000 0.000 0.000 Rep 3.849 4.116 4.007 3.771 3.006 2.333 1.420 0.290 0.017 0.000 0.000 0.000 Rep 13.044 17.257 20.207 12.439 12.028 11.203 8.528 4.468 2.505 0.639 0.089 0.000 Rep 12.993 17.192 19.642 12.425 11.683 11.063 8.269 4.380 1.297 0.934 0.089 0.000 Rep 16.086 19.144 16.715 14.891 11.477 8.825 5.959 3.106 1.901 0.787 0.089 0.000 Page | 44 Khang Tran Graduated thesis 42531335 Table Average concentration of released ethylene gas at different weight of ICs complex powder (mg ethylene/kg water) Hours 12 24 48 72 96 120 0.525 mg ICs/100mL 0.072249325 0.064437599 0.057613035 0.05196193 0.033846608 0.028119595 0.019547753 0 0 5.25 mg ICs/100 mL 0.56756609 0.540730703 0.541398708 0.481615195 0.364354499 0.239615321 0.132392303 0.026634922 0 0 52.5 mg ICs/ 100mL 525 mg ICs/ 100mL 3.790311853 14.04088047 3.855789973 17.86405629 3.950858393 18.85445396 3.470090836 13.25189074 3.125953812 11.72917312 2.551282953 10.36333606 1.631585687 7.585151758 0.425520996 3.98466448 0.019287782 1.901256054 0.786733379 0.089296628 0 Table Standard deviation of ethylene concentration at different weight of ICs complex Hours 12 24 48 72 96 120 0.525 mg ICs/100mL 0.004285645 0.004382432 0.004884811 0.004474335 0.000396252 0.002118514 0.00496914 0 0 5.25 mg ICs/100 mL 0.01192809 0.076295706 0.013201603 0.004410714 0.030968713 0.021707063 0.010262191 0.023070634 0 0 52.5 mg ICs/ 100mL 0.294350981 0.225332826 0.135505987 0.281084745 0.121287887 0.199236289 0.183505889 0.121955025 0.002927337 0 525 mg ICs/ 100mL 1.771030259 1.108771258 1.874271477 1.419929525 0.27841091 1.334225115 1.414581458 0.762195582 0.604054827 0.147453829 0 Page | 45 Khang Tran Graduated thesis 42531335 Effects of released ethylene at different concentrations on mung bean germination rates in different water conditions Table Differences average concentration of released ethylene in soaking water, with and without beans Ethylene concentration Stdev (without bean) Stdev 0.043 0.006 0.052 0.004 0.234 0.008 0.482 0.004 1.865 0.105 3.470 0.281 Ethylene concentration (with bean) Samples 0.525 mg ICs 5.25 mg ICs 52.5 mg ICs Table Average percent (%) of geminated seeds over soaking time (full water condition) Hours 12 15 18 21 24 Control 0.00 0.00 6.67 33.33 57.67 90.67 97.00 98.33 98.67 0.525 mg ICs 0.00 2.33 12.67 30.67 55.67 82.00 94.67 98.00 98.33 5.25 mg ICs 0.00 0.67 11.33 29.33 61.67 88.00 97.00 98.67 98.67 52.5 mg ICs 0.00 0.00 8.33 24.33 56.33 82.33 96.67 99.00 99.33 Table Stdev of average percent geminated seeds (full water condition) Hours Control 12 15 18 21 24 0.00 0.00 6.03 8.14 10.12 0.58 1.73 1.15 0.58 1.05 mg ICs 0.00 2.08 12.06 13.01 12.10 2.00 4.16 2.00 1.53 10.5 mg ICs 0.00 1.15 9.02 18.88 21.59 7.00 2.00 0.58 0.58 105 mg ICs 0.00 0.00 7.02 13.28 12.66 10.97 2.52 0.00 0.58 Page | 46 Khang Tran Graduated thesis 42531335 Table Average percent (%) of geminated seeds over soaking time (limited water condition) Hours 12 15 18 21 24 27 Control 0.00 0.00 0.33 4.33 13.67 28.33 43.00 59.33 73.00 81.00 0.525 mg ICs 0.00 0.00 0.33 6.67 25.67 46.00 68.33 89.33 94.00 97.33 5.25 mg ICs 0.00 0.00 1.00 3.33 19.33 37.67 58.33 80.67 90.67 97.33 52.5 mg ICs 0.00 0.00 0.67 4.33 19.00 43.00 65.00 83.00 94.33 97.00 Table 10 Stdev of average percent geminated seeds (limited water condition) Hours Control 12 15 18 21 24 27 0.00 0.00 0.58 2.31 6.43 5.77 5.00 7.23 8.72 8.72 1.05 mg ICs 0.00 0.00 0.58 3.79 11.24 7.81 6.51 3.21 3.61 3.79 10.5 mg ICs 0.00 0.00 1.73 3.21 16.44 18.72 15.50 12.06 9.24 3.79 105 mg ICs 0.00 0.00 1.15 1.53 5.29 8.00 7.21 5.57 3.06 2.65 Page | 47 Khang Tran Graduated thesis 42531335 Table 11 One-way ANOVA: Ethylene concentrations 52.5 mg versus soaking conditions One-way ANOVA: Ethylene concentrations 52.5 mg versus soaking conditions Source Soaking conditions Error Total DF SS 3.8631 0.1799 4.0430 MS 3.8631 0.0450 F 85.88 P 0.001 Grouping Information Using Tukey Method Soaking conditions Soaking without beans Soaking with beans N 3 Mean 3.4701 1.8653 Grouping A B Table 12 One-way ANOVA: Ethylene concentrations 5.25 mg versus soaking conditions One-way ANOVA: Ethylene concentrations 5.25 mg versus soaking conditions Source Soaking conditions Error Total DF SS 0.0922484 0.0001792 0.0924276 MS 0.0922484 0.0000448 F 2059.16 P 0.000 Grouping Information Using Tukey Method Soaking conditions Soaking without beans Soaking with beans N 3 Mean 0.48162 0.23363 Grouping A B Table 13 Germination rate (21 hrs.) versus water condition One-way ANOVA: Germination rate (21 hrs.) versus water condition Source DF Water treatment Error Total 23 SS 2501.0 MS F P 2501.0 27.27 0.000 22 2017.9 91.7 4519.0 Grouping Information Using Tukey Method Water treatment Full water Limit water N 12 12 Mean 98.500 78.083 Grouping A B Page | 48 Khang Tran Graduated thesis 42531335 Table 14 Germination rate (27 hrs.) versus treatment (limited water) condition) One-way ANOVA: Germination rate (27 hrs.) versus treatment (limited water condition) Source DF SS MS F P Treatment 592.3 197.4 7.07 0.012 Error 223.3 27.9 Total 11 815.7 Grouping Information Using Tukey Method Treatment 5.25 mg ICs-Limit water 0.525 mg ICs-Limit water 52.5 mg ICs-Limit water Control-Limit water N 3 3 Mean 97.333 97.333 97.000 81.000 Grouping A A A B The effects of released ethylene at different concentrations on the size of mung bean spouts Table 15 Average length and diameter of bean sprout hypocotyls Rep Rep Rep Rep Treatment Control 1.05 mg ICs 10.5 mg ICs 105 mg ICs Control 1.05 mg ICs 10.5 mg ICs 105 mg ICs Control 1.05 mg ICs 10.5 mg ICs 105 mg ICs Average Thickness Length (mm) (mm) 2.26 72.39 2.25 77.08 2.50 67.60 2.95 48.44 2.31 70.58 2.37 67.28 2.62 70.10 2.95 55.69 2.28 75.35 2.32 72.66 2.58 68.81 2.92 52.97 Standard deviation Length Thickness(mm) (mm) 0.24 27.10 0.21 27.70 0.32 24.95 0.40 15.11 0.23 24.84 0.22 23.14 0.25 19.31 0.28 11.14 0.19 25.04 0.22 20.31 0.29 20.99 0.40 12.59 Page | 49 Khang Tran Graduated thesis 42531335 Table 16 Final length and diameter of bean sprout hypocotyls Treatment Control 0.525 mg ICs 5.25 mg ICs 52.5 mg ICs Average Thickness Length (mm) (mm) 2.28 72.78 2.31 2.57 2.94 Standard deviation Thickness(mm) Length (mm) 72.34 68.83 52.36 0.03 1.25 0.01 0.04 0.07 3.73 2.90 2.01 Table 17 Distribution (%) in length of mung bean sprouts Ungeminated seeds Abnormal 20-50 mm length >50-80 mm >80 mm of length Control 1.05 mg ICs 10.5 mg ICs 105 mg ICs 19 19 29 29 18 15 24 37 27 21 24 28 22 34 41 22 19 28 29 Rep Control 1.05 mg ICs 10.5 mg ICs 105 mg ICs 24 21 27 25 16 13 40 30 20 22 53 15 16 27 38 Rep Control 1.05 mg ICs 10.5 mg ICs 105 mg ICs 15 13 40 30 24 15 35 26 16 28 51 Rep Rep Treatment Page | 50 Khang Tran Graduated thesis 42531335 Table 18 Average distribution (%) in lenght of mung bean sprouts Treatment Control 0.525 mg ICs 5.25 mg ICs 52.5 mg ICs Ungerminated seeds Abnormal 20-50 mm length >50-80 mm >80 mm of length 3.33 18.67 18.00 28.00 32.00 3.67 0.33 3.67 19.00 22.33 19.33 16.33 16.33 28.00 30.33 33.00 48.33 30.67 28.00 0.67 Table 19 Stdev of average distribution Treatment Control 1.05 mg ICs 10.5 mg ICs 105 mg ICs Ungerminated seeds Abnormal 20-50 mm length >50-80 mm >80 mm of length 1.2 3.5 1.7 1.0 5.2 2.1 4.6 4.2 8.5 6.0 0.6 0.6 5.7 3.1 4.2 6.0 8.2 6.4 2.0 0.6 Table 20 Thickness (mm) versus Treatment One-way ANOVA: Thickness (mm) versus Treatment Source DF SS MS F Treatment 0.84447 0.28149 134.04 Error 0.01680 0.00210 Total 11 0.86127 Grouping Information Using Tukey Method Treatment 52.5 mg ICs 5.25 mg ICs 0.525 mg ICs Control N 3 3 Mean 2.94000 2.56667 2.30333 2.28333 P 0.000 Grouping A B C C Page | 51 Khang Tran Graduated thesis 42531335 Table 21 Length (mm) versus Treatment One-way ANOVA: Length (mm) versus Treatment Source Treatment Error Total DF 11 SS 835.9 89.7 925.7 MS 278.6 11.2 F 24.84 P 0.000 Grouping Information Using Tukey Method Treatment N Mean Grouping Control 72.773 A 0.525 mg ICs 72.340 A 5.25 mg ICs 68.837 A 52.5 mg ICs 52.367 B Table 22 STDEV (Length) versus Treatment One-way ANOVA: STDEV (Length) versus Treatment Source Treatment Error Total DF 11 SS 283.54 55.78 339.32 MS 94.51 6.97 F 13.56 P 0.002 Grouping Information Using Tukey Method Treatment N Mean Grouping Control 25.660 A 0.525 mg ICs 23.717 A 5.25 mg ICs 21.750 A 52.5 mg ICs 12.947 B Page | 52 ... Quantification ethylene gas concentration 22 3.2.3 Determination of the effects of released ethylene at different concentrations on mung bean germination rates in different water conditions ... Effects of released ethylene at different concentrations on mung bean germination rates in different water conditions .46 The effects of released ethylene at different concentrations on. .. Version1.6 software (Ho, Joyce & Bhandari 2011a) 3.2.3 Determination of the effects of released ethylene at different concentrations on mung bean germination rates in different water conditions