Effect of Soaking Formalin Solution on The Quality in Bean Sprout

Formaldehyde is believed to preserve several agriculture produces not only seafood but also fruits and vegetables. There are news spreading on the illegal adding this compound in bean sprout and other vegetables but no scientific document has been investigated the effect of formaldehyde on it. Therefore, this study was focused on the effect of formaldehyde on quality changes of bean sprout during chilled storage. Bean sprout were soaked in three levels (10, 100 and 500 ppm) of formaldehyde solution for 15 min, rinsed and stored at 8oC for 18 days, the samples were taken every 3 days to evaluate free and total formaldehyde content, firmness, browning index (BI) and weight loss. It was found that the higher concentration of soaking, the higher residues were significantly remained in free and total formaldehyde content (p≤0.05). However, both residuals rapidly decreased and mostly was statistically indifference within 9 days (p>0.05). After 9 days storage, the BI and weight loss were higher as increasing soaking concentration especially soaking with 500 ppm formaldehyde solution (p≤0.05). For firmness, there were insignificantly among untreated and treated samples (p>0.05). In conclusion, soaking with formaldehyde solution could not help for preserving bean sprout but speedily deteriorate of this produces.