What is it about?
Microgreens, known for their health benefits, often spoil quickly after harvest, limiting their commercial appeal. To address this, our study explored how different light treatments can extend the freshness of radish microgreens. We tested growing radish microgreens under white and blue:red LED lights, followed by brief UV-C light exposure after harvest. Our findings showed that the blue:red LED lights significantly boosted the growth and nutrient content of the microgreens. Additionally, exposing the harvested microgreens to UV-C treatment for 10 minutes helped maintain their quality, keeping them fresher for longer. This research suggests that combining blue:red LED lights with UV-C treatment can improve the shelf life and quality of radish microgreens, making them more viable for commercial use.
Featured Image
Photo by Petr Magera on Unsplash
Why is it important?
Our research is crucial because it addresses one of the major problems in the microgreens industry: their rapid deterioration after harvest. By utilizing innovative light treatments, our study offers a solution to extend the shelf life of these nutrient-dense vegetables, making them more viable for commercial distribution and consumer use. The results were promising: blue:red LED light significantly enhanced the total biomass and chlorophyll content of the microgreens. Additionally, these microgreens had longer cotyledonary leaves and higher flavonoid content compared to those grown under white LED lights. Different durations of UV-C treatment also had a notable impact on the post-harvest quality. In our study, we exposed harvested radish microgreens to UV-C light at 254 nm for four different durations (5, 10, 15, and 20 minutes). Microgreens treated with 10 minutes of UV-C irradiation maintained the highest fresh weight and total chlorophyll and carotenoid content after 12 days of storage. Conversely, a longer UV-C treatment of 20 minutes resulted in severe deterioration and the highest percentage of weight loss. This research is both timely and unique, combining LED light with UV-C post-harvest treatments to significantly enhance the quality and longevity of radish microgreens. By improving their shelf life and nutritional value, our findings can reduce waste, increase economic viability for growers, and provide consumers with fresher, healthier produce. Sharing these insights can drive further research and adoption of these techniques, benefiting the entire microgreens industry.
Perspectives
This study has explored innovative ways to address a critical challenge in agriculture — enhancing the shelf life and nutritional quality of microgreens. What excites me most about this work is its potential impact on both growers and consumers. By harnessing the power of LED and UV-C technologies, we not only aim to extend the freshness of radish microgreens but also to contribute to more sustainable agricultural practices. This research opens doors to new possibilities in improving food security and nutrition, which are pressing global issues. In Malaysia, where agriculture plays a vital role in the economy, these advancements could significantly benefit local microgreens producers by enhancing product quality and market competitiveness.
SHAHRIL EFZUENI ROZALI
University of Malaya
Read the Original
This page is a summary of: Utilization of LED illumination coupled with UV-C irradiation to improve the
post-harvest quality of radish microgreens, Food Research, May 2024, Rynnye Lyan Resources,
DOI: 10.26656/fr.2017.8(s3).4.
You can read the full text:
Contributors
The following have contributed to this page
