健康芽菜生產與管理栽培技術之建立

Abstract

芽菜在臺灣為一不受季節影響，可調節因颱風時節蔬菜產量不穩定的蔬菜種類之一，本為一富含維他命及酵素之健康蔬食選擇，卻因生產業者為了商品美觀，在芽菜生產過程添加不當化學物質如亞硫酸鈉或是植物生長調節劑，屢爆食安議題而造成消費者恐慌。本研究在調查綠豆種子帶菌菌相，了解種子帶菌會影響芽菜後期生長造成芽菜商品腐壞，並利用物理性乾熱方式進行種子消毒，提供芽菜生產者非化學處理之技術，也在隨機採樣進行商場通路上芽菜商品添加不當添加物之調查。103 年分析一般芽菜與安全芽菜於生產過程之技術差異及成本分析，並舉行安全芽菜生產技術示範觀摩會廣邀產官學者與會。因歐美飲食習慣的影響，部分芽菜如苜蓿芽和豌豆芽生食的飲食習慣愈加普遍，本研究也針對美國及加拿大對於芽菜生產管理之要求做介紹。 Sprouts are good and cheap vegetable source and the production of sprouts is not affected by Typhoon in Taiwan. Recently news exposed that the producers added the illegal chemical such as sulfurous acid sodium salt (Na2SO3) during the sprout production procedure. The consumers start to doubt the safety of sprouts. In this research, we checked and used physical method to reduce the microbial population in mug beans. We also collected the sprout products form super markets or traditional markets and checked chemical. In 2014, we compared the cost and market sold prices of sprout production procedures between the traditional and safety methods. The meeting of safety sprout production was held on 26th June, 2014. Participates showed their high interesting to this program. Even the price of safety sprout products is not as cheap as traditional products. The safety issues of sprout are still concerned by customers. Because people in Taiwan are getting used to eat some kinds of sprouts as European countries. The relevant provisions in America and Canada also are introduced in this research.