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TẠP CHÍ KHOA HỌC VÀ CÔNG NGHỆ TRƯỜNG ĐẠI HỌC HÙNG VƯƠNG Tran Minh Hieu et al.
*Email: cd.ha@vnu.edu.vn
TẠP CHÍ KHOA HỌC VÀ CÔNG NGHỆ
TRƯỜNG ĐẠI HỌC HÙNG VƯƠNG
Tập 11, Số 1 (2025): 92 - 100
HUNG VUONG UNIVERSITY
JOURNAL OF SCIENCE AND TECHNOLOGY
Vol. 11, No. 1 (2025): 92 - 100
Email: tapchikhoahoc@hvu.edu.vn Website: www.jst.hvu.edu.vn
EVALUATION OF THE EFFECTS OF MAGNETIC FIELDS
ON THE GROWTH, DEVELOPMENT, AND QUALITY OF BEAN SPROUTS
Tran Minh Hieu1, Dong Huy Gioi2, La Viet Hong3,
Chu Thuy Duong4, Hoang Dac Hon5, Chu Duc Ha1*
1University of Engineering and Technology, Vietnam National University Hanoi, Hanoi
2Vietnam National University of Agriculture, Hanoi
3Hanoi Pedagogical University 2, Vinh Phuc
4Bac Giang Agriculture and Forestry University, Bac Giang
5Nam Chay Secondary School for Ethnic Minorities, Lao Cai
Received: 04 March 2025; Revised: 16 March 2025; Accepted: 18 March 2025
DOI: https://doi.org/10.59775/1859-3968.264
Abstract
Bean sprouts are widely consumed due to their nutritional value, but the prevalent use of chemical agents
during sprouting has raised significant food safety concerns. This study investigated the effects of a 150
mT magnetic field on germination, growth parameters, biochemical composition, and sensory quality of bean
sprouts. Results demonstrated that seeds exposed to the 150 mT magnetic field exhibited enhanced germination
rates and growth. Notably, root and shoot elongation significantly improved, and both total soluble sugars and
ash content were higher compared to the control group. Furthermore, fresh weight yield significantly increased
with magnetic field treatment. Sensory evaluation confirmed superior quality, with higher scores for sprouts
exposed to the magnetic field. These findings suggest that applying a magnetic field represents an effective,
chemical-free alternative to enhance bean sprout production and quality, addressing consumer health concerns
associated with chemical growth promoters.
Keywords: Bean sprout, magnetic field, growth, evaluation, quality.
1. Introduction
Bean sprouts, derived primarily from
mung beans (Vigna radiata), are widely
consumed as a nutrient-dense vegetable due
to their high content of vitamins, minerals,
and bioactive compounds that offer numerous
health benefits [1]. Their rapid growth cycle,
typically within a few days under optimal
conditions, makes them a highly sustainable
food source with significant economic
and nutritional importance [2]. However,
to accelerate germination and elongation
processes, many commercial producers
have increasingly resorted to the application
of exogenous plant growth regulators
(phytohormones), such as gibberellins
and cytokinins, which artificially enhance
shoot elongation and yield [3]. While these
agrochemicals effectively promote uniform
and rapid sprout growth, concerns have been
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raised regarding their potential health risks,
as residues of these synthetic compounds
may accumulate in the edible portions
of the sprouts, posing safety hazards to
consumers. The long-term consumption of
foods containing excessive growth regulator
residues has been associated with various
health implications, including hormonal
imbalances and metabolic disruptions [4].
Given these risks, there is an urgent need
for scientific research to explore the natural
physiological mechanisms underlying the
rapid growth of bean sprouts, intending to
develop safe and sustainable cultivation
practices that do not rely on exogenous
chemical stimulants [5]. Investigating the
intrinsic hormonal regulation, enzymatic
activities, and environmental factors that
influence sprout development could provide
valuable insights for optimizing growth
conditions while ensuring food safety and
nutritional integrity.
Recently, the application of magnetic
fields (MFs) in agriculture has gained
increasing attention as a promising, non-
invasive, and environmentally friendly
approach to enhancing plant growth
and productivity [6, 7]. MFs have been
demonstrated to influence various
physiological and biochemical processes
in plants, including seed germination, root
elongation, enzymatic activity, and overall
biomass accumulation [6]. Studies suggested
that exposure to specific MF intensities can
modulate ion transport, increase cellular
permeability, and enhance the efficiency of
metabolic pathways, ultimately promoting
improved growth and stress tolerance in
crops. Among the different tested intensities,
a magnetic flux density of 150 mT has been
identified as an optimal level for stimulating
plant development [8], as it has been shown
to affect germination rates positively [9],
shoot elongation, and biomass production
across a range of plant species [8-10]. This
level of magnetic stimulation is believed
to induce favorable modifications in water
uptake, nutrient absorption, and oxidative
stress response mechanisms, leading to more
vigorous and resilient plant growth [6, 7].
Given these observed benefits, it is crucial to
investigate further the effects of 150 mT MF
exposure on bean sprout production.
This study aimed to examine the impact
of 150 mT MF exposure on the germination,
growth, biochemical properties, and sensory
characteristics of ĐX208 mung bean
sprouts. The research focused on assessing
germination rate, germination index, root and
shoot development, fresh and dry biomass,
total soluble sugar content, total ash content,
and product recovery rate to determine
whether MF treatment could enhance overall
sprout productivity and quality. Additionally,
a sensory evaluation was performed to
analyze appearance, texture, color, taste, and
overall acceptability, providing insight into
consumer perception. The study’s findings
seek to explore the potential of MF as a non-
chemical approach to improving sprout yield,
nutritional value, and marketability, offering
a sustainable alternative for agricultural
production.
2. Methods
2.1. Sample collection
The materials used in this study included
mung bean seeds of the ĐX208 variety
[3, 11]. A magnetic field generator was
employed to deliver a consistent 150 mT
magnetic flux density, with calibration
verified using a Gaussmeter to ensure
field uniformity across the exposure area.
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Non-magnetic sprouting trays were used
to prevent interference with the applied
magnetic treatment. For irrigation, distilled
water was used to eliminate the influence of
extraneous minerals or impurities that might
affect growth outcomes.
2.2. Germination of bean sprouts
The cultivation of bean sprouts in this
study followed a standardized protocol [12].
Bean seeds were first surface-sterilized in
a 1% sodium hypochlorite solution for 10
minutes and then thoroughly rinsed with
distilled water. Later, the seeds were soaked
in distilled water for 6 hours, and any excess
water was drained. Finally, the seeds were
placed in sprouting trays within a controlled
growth chamber maintained at 25 ± 2oC
under dark conditions.
2.3. Magnetic field treatment
A 150 mT static MF was applied
continuously throughout the entire
germination and growth process as previously
suggested [6]. The field intensity was verified
with a Gaussmeter to maintain consistent MF
conditions across all treated samples. Control
seeds were kept under identical conditions
but without MF exposure.
2.4. Measurement of sprouting parameters
The germination rate (%) was calculated
as the percentage of seeds that successfully
sprouted within a given time [13]. A seed
was considered germinated when the
radicle length exceeded 2 mm. The total
number of germinated seeds was recorded
at specific time intervals (e.g., 6, 12, 18,
24, 30, and 36 hours) [13]. The germination
index was used to quantify the speed and
uniformity of germination by analyzing
the number of seeds germinated at each
observation time [14].
2.5. Analysis of productivity of bean sprouts
At 48 hours, radicle and shoot lengths
(mm) were measured using a digital caliper,
while fresh and dry biomass (g) were
recorded with a high-precision balance
after blotting excess moisture and drying
at 70oC, respectively [15]. Total soluble
sugars (mg/g fresh weight) were analyzed
using the anthrone-sulfuric acid method,
where sugar extracts reacted with anthrone
reagent, and absorbance was measured at
620 nm using a UV-Vis spectrophotometer,
with quantification based on a glucose
standard curve [16]. Total ash content (%
dry weight) was determined by ashing dried
sprout samples in a muffle furnace at 550 -
600oC, followed by weighing the inorganic
residue to calculate ash percentage. The
product recovery rate (fold) was calculated
as the ratio of fresh biomass to initial seed
mass.
2.6. Sensory analysis of bean sprouts
The sensory evaluation was conducted
following the scoring method outlined
in TCVN 3215-79. A trained panel of 10
assessors participated in the review to
ensure consistency and reliability in sensory
assessments. Panelists evaluated key
attributes, including appearance, texture,
color, taste, and overall acceptability,
using a 5-point hedonic scale, where one
represented “very poor” and five indicated
“excellent.” The assessment was performed
under controlled environmental conditions
to minimize external biases, ensuring
uniform lighting, temperature, and sample
presentation. Each panelist received coded
samples and evaluated them independently.
Assessors were instructed to rinse their
palates with distilled water between samples
to prevent flavor carryover.
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2.6. Statistical analysis
All quantitative data were analyzed using
independent samples t-tests. Statistical
significance was set at p-value < 0.05. Three
independent replicates present data as mean
± standard deviation.
3. Results and Discussions
3.1. Evaluation of the effects of magnetic
fields on the germination process of bean
sprouts
The application of a 150 mT MF significantly
influenced the germination process of ĐX208
mung bean sprouts, as evidenced by the
germination rate data collected over a 48-hour
period. At the 6-hour mark, seeds exposed to
the MF treatment exhibited a 7% germination
rate, compared to 5% in the control, indicating
an early stimulation effect. By 12 hours, the
germination rate increased to 25% in the
MF group, which was 5% higher than the
control (20%). The difference between the
two treatments became more noticeable at 18
hours, where 65% of MF-treated seeds had
germinated, compared to 55% in the control.
This trend continued at 24 hours, with the
MF group reaching 85% germination, while
the control remained at 78%, reflecting an
overall enhanced germination speed due to MF
exposure. By 30 hours, 95% of the MF-treated
seeds had successfully germinated, slightly
higher than the 90% in the control. A key
observation was that 100% germination was
achieved earlier in the MF-treated group (at
35 hours), whereas the control group reached
full germination slightly later. From 35 hours
onward (including 42 and 48 hours), both
groups had 100% germination, indicating that
while MF exposure accelerated the germination
process, it did not increase the final germination
percentage (Figure 1A).
Figure 1. Positive effects of magnetic fields on the (A) germination rate and (B) germination index of
bean sprouts. Data are presented as mean ± SD from three independent replicates
Figure 2. Germination process of bean sprouts in (A) magnetic field treatment and (B) control
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Next, the germination index data
demonstrated a positive impact of MF
exposure on the speed and uniformity of
germination in ĐX208 mung bean sprouts.
At 6 hours, the germination index of the MF-
treated group was 0.7, slightly surpassing the
control group at 0.5. This difference became
more apparent at 12 hours, where the MF-
treated seeds exhibited a germination index
of 3.0, compared to 2.5 in the control. As
germination progressed, the advantage of
MF treatment remained noticeable. At 18
hours, the germination index in the MF-
treated group increased to 7.5, compared to
6.8 in the control, while at 24 and 30 hours, it
reached 9.8 and 11.0, respectively, exceeding
the corresponding values of 9.2 and 10.5
in the control (Figure 2). These results
suggested that MF exposure promoted a more
synchronized and accelerated germination
process, allowing a greater proportion of
seeds to germinate at an earlier stage. By 36
hours, the difference between the two groups
began to narrow, with the MF-treated group
reaching a 12.0 germination index, slightly
higher than the 11.5 in the control. After 42
hours, the germination index plateaued at
12.5 in the MF-treated group and 12.0 in the
control, indicating that while MF exposure
accelerated germination in the early phases,
it had little impact on the final germination
potential (Figure 1B). Our observation
suggested that MF exposure enhances
germination speed, particularly in the early
germination phases (6 - 30 hours), leading to
faster seedling emergence and development.
3.2. Evaluation of the effects of magnetic
fields on the productivity of bean sprouts
In this study, we investigated the positive
effects of MF on yields of bean sprouts. We
focused on six traits, including radicle and
shoot lengths, fresh and dry biomasses, total
soluble sugar, total ash content, and product
recovery rate. Radicle length measurements
indicate that MF exposure enhanced root
growth from the early stages. By 6 hours, the
radicle length of MF-treated seeds was 3 mm,
compared to 2 mm in the control. This trend
continued, with the MF group reaching 7 mm
at 12 hours, exceeding the 5 mm observed
in the control. The difference remained
evident at 18 hours, with MF-treated sprouts
measuring 15 mm, while the control group
reached 12 mm. By 24 hours, MF exposure
resulted in 25 mm radicle length, surpassing
the 20 mm in the control. This pattern
persisted, with final measurements at 48
hours showing 45 mm in MF-treated sprouts,
compared to 40 mm in the control (Figure
3A). Similarly, shoot length measurements
revealed a consistent enhancement under MF
treatment. At 6 hours, MF-treated sprouts
had developed 2 mm shoots, slightly longer
than the 1 mm in the control. By 12 hours,
the shoot length in the MF group was 6 mm,
twice the 3 mm recorded in the control. The
difference became more pronounced at 18
hours, with MF-treated sprouts measuring
15 mm, compared to 8 mm in the control. By
24 hours, the MF group had 25 mm shoots,
whereas the control reached 15 mm. This
trend continued throughout the experiment,
with MF-treated sprouts achieving 50 mm at
42 hours and 55 mm at 48 hours, compared
to 35 mm and 38 mm in the control group,
respectively (Figure 3B). These findings
suggested that MF exposure accelerates both
root and shoot elongation, promoting more
vigorous early seedling growth.
Additionally, the application of a 150 mT
MF significantly enhanced the growth and
biochemical composition of bean sprouts
at 48 hours of sprouting. Fresh biomass
was notably higher in the MF-treated group