Electrolyzed water(EW) was used for washing of mungbean sprouts to reduce microorganism counts. The aerobic bacteria and yeasts and mold counts in commercial mungbean sprouts were 7.67 and 7.70 log CFU/g, respectively, indicating that the contamination level of the sprouts was very high. Mungbean sprouts were washed EW produced at varying flow rates of brine and water streams. EW produced with 100 ml/min of brine and 300 ml/min of water showed the best performance in reducing microorganisms without affecting the sensory quality of mungbean sprouts. The EW washing showed no signification negative effects on reducing sugar, total phenolics and DPPH radical scavenging activity of mungbean sprout. For further storage of mungbean sprouts. EW washing was effective for reducing microbial counts during storage.

• Hye-sung Park(Gachon University)
• Chulkyoon Mok(Gachon University)