Abstract
Microgreens are the new sophisticated commodity in horticulture that boost the human diet with bioactive metabolites and garnish it with colors and tastes. Microgreens thrive well when cultivated in soilless systems, of which closed-loop soilless systems combined with biostimulant application can provide a sustainable, innovative method of growing microgreens. Daucus carota L. and Anethum graveolens L. microgreens were grown in greenhouse conditions implementing a floating raft system combined with a protein hydrolysate of leguminous origin as root application (0.3 mL L−1 nutrient solution). Growth, colorimetric parameters, macronutrients, chlorophylls, carotenoids, carbohydrates, free amino acids, and soluble proteins were assessed. The use of a protein hydrolysate in the nutrient solution engendered an increase in anthocyanins (+461.7%) and total phenols (+12.4%) in carrot, while in dill, the fresh yield (+13.5%) and ascorbic acid (+17.2%) increased. In both species, soluble proteins and total free amino acids increased by 20.6% and 18.5%, respectively. The floating raft system proved to be promising for microgreens and can ease the application of biostimulants through root application. Future research should also investigate the yield and nutritional parameter responses of other species of microgreens with the aim of large-scale sustainable production.
Highlights
In recent years, the sophisticated gastronomy market and the chain of horticultural supply have been conquered by a densely rich commodity, the so-called microgreens [1,2,3].These immature greens boost the human diet with bioactive health-promoting metabolites and minerals [3,4] and generate a multitude of alluring colors and tastes [2,4]
The yield of carrot and dill microgreens was dictated by the species × biostimulant interaction, where carrot was not significantly influenced by the addition of the protein hydrolysates in the nutrient solutions, while the dill yield significantly increased by 13.5%
A similar trend was noted for the microgreen dry biomass; only the dill dry weight significantly increased (13.5%), whereas carrot was not influenced by the protein hydrolysates (PHs) presence (Figure 2B)
Summary
The sophisticated gastronomy market and the chain of horticultural supply have been conquered by a densely rich commodity, the so-called microgreens [1,2,3]. These immature greens boost the human diet with bioactive health-promoting metabolites and minerals [3,4] and generate a multitude of alluring colors and tastes [2,4]. Microgreens can be grown in loose soil and soilless media [5]. Growth conditions proved to significantly modulate the qualitative profile of
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