考察浸泡溫度、發芽溫度和淋水頻率等培育條件對綠豆芽的生長特性和營養品質的影響。結果表明，浸泡溫度、發芽溫度和淋水頻率對豆芽的生長特性和營養品質都有顯著影響(P<0.05)。在較高溫度(40℃)下浸泡綠豆，培育的綠豆芽鮮質量大、胚軸長且水溶性糖、游離氨基酸和γ-氨基丁酸含量高。在較高環境溫度(30～35℃)下培育的豆芽胚軸長，但是軸徑小。隨著噴淋頻率的降低，豆芽鮮質量、胚軸長、軸徑逐漸降低，水溶性糖含量先降低后增加，游離氨基酸含量先增加后降低，γ-氨基丁酸含量交替式變化。綠豆芽的適宜培育條件為：綠豆在40℃下浸泡5 h，發芽溫度控制為25～30℃，噴淋水間隔時間為1 h。
Effects of soaking temperature,cultivation temperature and watering frequency on the growth characteristics and nutrition of mung bean sprout were investigated. Growth characteristics and nutrition of mung bean sprout were significantly affected by soaking temperature,cultivation temperature and watering frequency (P<0.05). When the bean was soaked at higher temperature (40℃),body weight of the cultivated mung bean sprout was heavier,hypocotyl was longer,contents of free amino acid (FAA),water soluble sugar (WSS) and γ-aminobutyric acid (GABA) were higher. The hypocotyl was longer while the diameter was smaller when the bean was cultivated in the relatively higher temperature (30-35℃). When the watering frequency decreased,weight,hypocotyl length and diameter decreased,WSS content decreased first and then increased,FAA content increased first and then decreased,GABA content was fluctuated. The optimal germination conditions of mung bean sprout were soaking bean at 40℃ for 5 h,with cultivation temperature of 25-30℃ and watering once per hour.