Effect of seed treatment on the production and quality of radish microgreens

Abstract

Microgreens have attracted growing interest in contemporary diets due to their high nutritional value and the possibility of cultivation in urban environments. The physiological quality of seeds is crucial for successful production, since chemical treatments cannot be used. In this context, seed priming emerges as an alternative to promote emergence, initial vigor, and the functional value of seedlings. This study aimed to evaluate the effect of soaking radish seeds in different biostimulant solutions (water, salicylic acid, and ascorbic acid), at two temperatures (20 °C and 25 °C), on the development, visual quality, and nutritional value of microgreens produced under laboratory conditions. Parameters of emergence, growth, and nutritional composition were assessed. Seed treatments did not significantly influence emergence, growth, or productivity of microgreens. However, differences were observed in visual quality and nutritional composition. Soaking seeds in ascorbic acid at 20 °C resulted in better appearance and uniformity of seedlings. Treatment with ascorbic acid at 25 °C produced the highest vitamin C content. It is concluded that the use of ascorbic acid can enhance the nutritional value of radish microgreens.