What should I do if some of the bean sprouts I sent have turned into powder

Bean sprouts turning into powder is usually caused by mold contamination or improper storage. It can be treated by adjusting the cultivation environment, strengthening disinfection measures, improving ventilation conditions, controlling humidity, and timely harvesting.

1. Adjust the cultivation environment

When cultivating bean sprouts, choose a dark and ventilated environment, avoid direct sunlight or high temperature and humidity. Use clean and pollution-free containers, lay breathable gauze at the bottom, and regularly rinse the bean sprouts with clean water to reduce bacterial growth. It is recommended to use cold boiled water or filtered water for cultivation to reduce the risk of microbial contamination.

2. Strengthen disinfection measures

Bean seeds should be soaked in warm water and washed before cultivation to remove foam and bad beans. Containers and tools should be washed with boiling water or treated with food grade disinfectants before use. If powdering occurs locally during the cultivation process, the affected area should be immediately removed and the contact surface should be disinfected.

3. Improving ventilation conditions

A closed environment can easily lead to the accumulation of carbon dioxide produced by the respiration of bean sprouts, accelerating spoilage. It is recommended to open the lid for ventilation every day to maintain good air circulation. Perforated containers or holes can be made in coverings to ensure sufficient oxygen supply and inhibit anaerobic bacterial growth.

4. Control humidity

Bean sprouts need to be kept moderately moist for growth, but waterlogging can cause root rot. The number of water sprays per day should not be too many, and it is advisable to keep the gauze moist without dripping water. If water accumulates at the bottom of the container, it should be promptly poured out to avoid deterioration caused by prolonged soaking time.

5. Timely harvesting

Bean sprouts have the highest nutritional value before they grow true leaves, and excessive growth increases the probability of fibrosis. Generally, it can be harvested after 3-5 days of cultivation, but it needs to be shortened to 2-3 days during high temperatures in summer. If it cannot be consumed immediately after harvesting, it can be drained of water and stored in refrigeration, but should not exceed 24 hours. When cultivating bean sprouts in daily life, fresh and plump soybean seeds should be selected. Different varieties such as mung beans and soybeans have slightly different adaptability to the environment. If the bean sprouts turn into powder, they should be discarded in batches and not eaten to avoid the harm of fungal toxins to health. Although homemade bean sprouts are economical and environmentally friendly, they require high hygiene conditions. It is recommended that first-time users cultivate them in small quantities and gradually master temperature and humidity control techniques. If there are repeated occurrences of spoilage, it is recommended to consider purchasing qualified bean sprouts produced by reputable manufacturers.