Helping microgreens pack even more of a nutritional punch
Microgreens are nutritional powerhouses. A team of plant scientists at Penn State conducting research on multiple aspects of microgreens recently published three studies reporting progress on multiple fronts, including iron enrichment, productive indoor growth and a faux lightning technique that could improve microgreens' growth, yield and nutritional quality.
Microgreens are packed with nutrients, and a team of researchers at Penn State has uncovered ways to boost their nutritional value even further. In three separate studies, the scientists explored various techniques to enhance the growth, yield, and iron content of microgreens grown indoors.
First, the researchers discovered that adding a modified iron fertilizer called Fe-EDTA to soilless growing systems can significantly increase iron levels in radish and pea microgreens. Fe-EDTA provides a stable, water-soluble, and bioavailable form of iron, preventing excessive uptake of other essential minerals and minimizing potential toxicity. The iron content in radish microgreens increased by three to five times, while pea microgreens saw a two to three times boost compared to plants without iron fertilizer.
Next, the team examined the impact of red-to-blue LED light ratios on microgreens grown indoors under low-light conditions. By adjusting the ratio of red and blue light, the researchers found that microgreens could be cultivated with improved nutritional properties. Blue light, for instance, produced the highest antioxidant activity, while a mix of 75% red and 25% blue light resulted in the highest nitrogen content.
Moreover, broccoli microgreens exposed to red and blue light showed a 15% to 20% increase in iron concentrations compared to those grown under single-color or white light.
Lastly, the researchers explored the use of plasma-activated water, which is created by exposing water and the air above it to high-voltage electrical discharges. This technique, mimicking natural lightning, dissolves oxygen and nitrogen into the liquid. When applied to pea microgreens, plasma-activated water improved growth, yield, and nutritional quality. The findings were published in the Journal of the Science of Food and Agriculture.
Overall, these studies demonstrate the potential of agronomic approaches and technological solutions to enhance the quality and nutritional value of microgreens while improving their resource-use efficiency. As the microgreen industry continues to grow, these findings could help address malnutrition issues and improve our diets by providing nutrient-dense microgreens.
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