title: Microgreens: Production, shelf life, and bioactive components.
abstract: Microgreens are emerging specialty food products which are gaining popularity and increased attention nowadays. They are young and tender cotyledonary leafy greens that are found in a pleasing palette of colors, textures, and flavors. Microgreens are a new class of edible vegetables harvested when first leaves have fully expanded and before true leaves have emerged. They are gaining popularity as a new culinary ingredient. They are used to enhance salads or as edible garnishes to embellish a wide variety of other dishes. Common microgreens are grown mainly from mustard, cabbage, radish, buckwheat, lettuce, spinach, etc. The consumption of microgreens has nowadays increased due to higher concentrations of bioactive components such as vitamins, minerals, and antioxidants than mature greens, which are important for human health. However, they typically have a short shelf life due to rapid product deterioration. This review aimed to evaluate the postharvest quality, potential bioactive compounds, and shelf life of microgreens for proper management of this specialty produce.
authors: a Department of Food Technology , Islamic University of Science and Technology , Awantipora , Jammu and Kashmir , India.|b Department of Food Science and Technology , Pondicherry University , Puducherry , India.
authors: Shabir Ahmad
authors: SA
authors: Mir
authors: b Department of Food Science and Technology , Pondicherry University , Puducherry , India.
authors: Manzoor Ahmad
authors: MA
authors: Shah
authors: c Division of Fruit Science , Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir , Srinagar , Jammu and Kashmir , India.
authors: Mohammad Maqbool
authors: MM
authors: Mir
mesh_terms: D000975:Antioxidants; D001937:Brassica; D061353:Food Storage; D006801:Humans; D009753:Nutritive Value; D018515:Plant Leaves / Q000737:chemistry; D014675:Vegetables / Q000737:chemistry*; D014815:Vitamins
chemical_list: D000975:Antioxidants; D014815:Vitamins
keywords: Microgreens; bioactive components; fresh produce; shelf life; storage