Post‐harvest quality of sunflower microgreens as influenced by organic acids and ethanol treatment

Abstract

Sunflower microgreens are nutrient-dense food requiring minimal input but are highly perishable in nature. Low cost, generally regarded as safe (GRAS) chemical treatments (ethanol vapor [EV], citric acid [CA], ascorbic acid [AA], CA + ethanol [CA + E] and CA + AA, distilled water as a control) and packaging in polystyrene trays at 10 ± 1°C was used to extend their shelf life up to 16 days. Electrical conductivity decreased till 4th day and then increased from 4th to 16th day. Control followed by CA + AA had least electrical conductivity on 16th day. CA + AA followed by control and AA retained highest amount of total chlorophylls and carotenoids, respectively, whereas, a maximum decline was observed in EV and CA + E. AA. The treatments CA + AA, CA, and AA retained maximum amount of ascorbic acid, total phenols, and DPPH scavenging activity with least microbial load at the end of storage, respectively, whereas EV and CA + E exhibited a maximum decline. AA and CA + AA treatments were most effective in enhancing the shelf life of sunflower microgreens. Practical applications Microgreens are nutrient-dense functional crops that are consumed fresh. They have a short growing span, do not require much inputs for growth, and have high nutrient composition than their mature counterparts. They have a high seed to biomass ratio and are microbiologically safe when grown indoors under a controlled environment. The current food system revolves around the consumption of fresh fully developed vegetables from fields. Microgreens can transform this and shift the focus to a new product that can be grown in urban setups, even homes, with minimal input and maximum output. It is quick and delivers healthy produce that does not have to be transported to great distances to be consumed. It saves transportation costs, reduce wastage, and spoilage that might take place in the transport chain and brings nutrient-dense food to the masses. The actual price of the food will also be less due to reduced cost of labor, infrastructure, and transport.