Evaluation of Environmental Conditions on the Germination and Antioxidant Properties of Mung Bean, Wheat, and Clover Seeds in a Hydroponic System

Document Type : Research Paper

Authors

1 M.Sc. Graduate, Department of Food Science and Engineering, Lahijan Branch, Islamic Azad University, Lahijan, Iran

2 Department of Agriculture, La.C., Islamic Azad University, lahijan, Iran

3 Department of Plant protection, Ra.C., Islamic Azad University, Rasht, Iran

10.22124/jms.2026.9712

Abstract

Environmental temperature and light characteristics, particularly photoperiod duration and radiation spectrum, are critical determinants of seed germination and physiological regulation. Edible sprouts gain prominence in nutrition due to their rich content of phenolic compounds, flavonoids, and antioxidant enzymes This research investigated the effect of three temperature levels (23,28,and 31 0C), two photoperiods (12 and 16 hours), and two LED light types (white and red–blue) on the germination indices and antioxidant characteristics of mung bean, wheat, and clover sprouts grown hydroponically. Seeds were cultivated in a system using distilled water and aerated Hoagland nutrient solution on mesh trays, ensuring controlled ventilation and environmental conditions. The experiment followed a completely randomized factorial design with three replications. Measurements included germination percentage, antioxidant capacity (DPPH), total phenol, total flavonoid content, and the activity of catalase and peroxidase enzymes. Results demonstrated that temperature and light significantly influenced the physiological and biochemical responses of the sprouts. The 28 0C temperature yielded the highest germination across all three species. Wheat exhibited greater stability compared to mung bean and clover at 31 0C, while clover showed delayed germination at 23∘C. The red-blue light combined with the 16 hour photoperiod significantly increased antioxidant indices overall. Species patterns were mung bean displayed the highest antioxidant enzyme activity, wheat possessed the highest flavonoid content, and clover yielded the highest total phenol content. These findings show the need to harmonize temperature, light quality, and photoperiod regulation to optimize germination efficiency and enhance the overall nutritional value of these functional food sprouts

Keywords

References

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Iranian Journal of Seed Sciences and Research
Volume 12, Issue 4
March 2026
Pages 16-30

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