Effect of Temperature on Mung Bean Growth Rate


  • Avneet Dhillon


With the rise of average global temperatures, its effects on plant growth should be
further examined as plants are an integral part of life by providing oxygen, nutrients as food,
and even shelter, to name a few (World of Change: Global Temperatures). Temperature is one
of the primary factors in plant development, and as such we aimed to examine the effect of
temperature on the growth rate of mung beans as they are a common food in diets throughout
Asia. Previous research has shown that increasing mean temperatures increased the rate of
growth in mung beans, given that the temperatures were not greatly exceeding 28° C
(Aggarwal et al., 1977). Thus, we hypothesized that there would be a difference in mung
bean growth dependent on temperature, with the warmer environment yielding the fastest rate
due to hotter temperatures, allowing the seed coating to tear and embryos within to plump
out. Using three different environments (cold 3° Celsius, room temperature 25° C , and
warmer 30° C), we placed mung beans in plastic ziploc bags and observed their
growth over the span of 10 days. Each day, a ruler and string were used to measure
the mung beans from the different environments and the data was recorded into
three tables, one for each environment (see Appendix A). Growth of the sprouts
ranged from 0cm - 20cm, and average growth for the warmer environment was
17.33cm, 14.67cm for the room temperature environment, and 0.067 for the cold
environment. Taking the averages of growth in each environment, a one way ANOVA
test was used and the variation between the three groups were deemed to be
statistically significant (p-value=0.0001,⍺=0.05). Our findings agreed with previous
research and we rejected the null hypothesis. The growth rate of mung beans was
fastest in the warmer environment, with the optimal temperature ranging from 26 - 33
° C for our particular experiment. Limitations may have included uneven distribution of
water per mung bean, nonuniform temperature per bean as some beans may have been <1cm
farther from the heat source than others, and space limitations for each mung bean to properly