Vol. 12, Issue 5 (2023)

Author(s):
Ranchana P, Sreevarshini SD, Karthick M, Yogitha B, Caroline J, Madhupriya D, Vedha Viboosini SL and Dhiviya SJ

Abstract:
Microgreens are an emerging group of vegetables grown when initial leaves have completely grown and just prior to true leaves begin to emerge. These are known to increase the flavour and also possess nutritional value. Few plants which are consumed as microgreens are spinach, cabbage, mustard, buckwheat, radish, lettuce, etc. There is increasing demand for microgreens as they contain essential vitamins, minerals, and antioxidants. This review focuses on the bioactive compounds, nutritional status, crops used for microgreens production, health benefits, preharvest factors shaping physicochemical-functional quality of microgreens, plant nutrition and bio fortification, effects of pre-harvest light conditions: quality, intensity and photoperiod, postharvest quality and storability of microgreens: impediment to a novel food industry, postharvest light exposure, microbial safety of microgreens, future perspective of these microgreens. They are loaded with vitamins (e.g., VC), minerals (e.g., copper and zinc), and phytochemicals, including carotenoids and phenolic compounds, which act as antioxidants in the human body. They are the emerging sector in Horticulture during the last decades and research on microgreens is still at its infant stage. Research studies are required to improve the nutrient content in the pre harvest phase and to enhance the shelf life of the produce and to retain the nutrient status in the post-harvest phase.