Microgreen nutrition, food safety, and shelf life: A review

• Published in: Journal of food science Vol. 85; no. 4; pp. 870 - 882
• Main Authors: Turner, Ellen R., Luo, Yaguang, Buchanan, Robert L.
• Format: Journal Article
• Language: English
• Published: United States Wiley Subscription Services, Inc 01.04.2020
• Subjects: Calcium; cuisine; Dehydration; Food packaging; food pathogens; Food safety; Foodborne diseases; foodborne illness; Foodborne pathogens; herbs; hospitality industry; ingredients; markets; microgreens; modified atmosphere packaging; Nutrients; Nutrition; Nutritive value; postharvest; preharvest; prices; Restaurants; sales; Seedlings; Sensory properties; Shelf life; Storage conditions; temperature; Temperature control; trade; Wilt; shelf life; postharvest; preharvest
• ISSN: 0022-1147; 1750-3841; 1750-3841
• DOI: 10.1111/1750-3841.15049

Microgreens have gained increasing popularity as food ingredients in recent years because of their high nutritional value and diverse sensorial characteristics. Microgreens are edible seedlings including vegetables and herbs, which have been used, primarily in the restaurant industry, to embellish c...