Abstract
The aim of this study was to examine changes of nutritional and sensory quality of sprouted alfalfa (Medicago sativa, L.) and radish (Raphanus sativus L.) seeds treated by high pressure during storage. Along with this, microbiological safety was also observed. Sprouted alfalfa and radish seeds in citric acid pickle, packed in transparent laminated bags PA/PE 80, were treated with 500 MPa pressure for 10 min. The processed seeds in bags were stored in a refrigerator for 21 days. The bags were sampled in regular intervals to perform analyses. Changes in the content of vitamin C, riboflavin, niacin and pantothenic acid were observed during storage in sprouted seeds. The content of carotenoids was also observed in sprouted radish seeds.
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