Microgreen nutrition, food safety, and shelf life: A review

Journal of Food Science
Ellen R TurnerRobert L Buchanan

Abstract

Microgreens have gained increasing popularity as food ingredients in recent years because of their high nutritional value and diverse sensorial characteristics. Microgreens are edible seedlings including vegetables and herbs, which have been used, primarily in the restaurant industry, to embellish cuisine since 1996. The rapidly growing microgreen industry faces many challenges. Microgreens share many characteristics with sprouts, and while they have not been associated with any foodborne illness outbreaks, they have recently been the subject of seven recalls. Thus, the potential to carry foodborne pathogens is there, and steps can and should be taken during production to reduce the likelihood of such incidents. One major limitation to the growth of the microgreen industry is the rapid quality deterioration that occurs soon after harvest, which keeps prices high and restricts commerce to local sales. Once harvested, microgreens easily dehydrate, wilt, decay and rapidly lose certain nutrients. Research has explored preharvest and postharvest interventions, such as calcium treatments, modified atmopsphere packaging, temperature control, and light, to maintain quality, augment nutritional value, and extend shelf life. However, mor...Continue Reading

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