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Yield and Quality Characteristics of Brassica Microgreens as Affected by the NH4:NO3 Molar Ratio and Strength of the Nutrient Solution
Open AccessEditorial

Ongoing Research on Microgreens: Nutritional Properties, Shelf-Life, Sustainable Production, Innovative Growing and Processing Approaches

1
Institute of Sciences of Food Production, CNR-National Research Council of Italy, Via Amendola 122/O, I-70126 Bari, Italy
2
Department of Biological and Environmental Sciences and Technologies, University of Salento, S.P. 6, Lecce-Monteroni, I-73100 Lecce, Italy
*
Author to whom correspondence should be addressed.
Foods 2020, 9(6), 826; https://doi.org/10.3390/foods9060826
Received: 18 June 2020 / Accepted: 23 June 2020 / Published: 24 June 2020
Microgreens garner immense potential for improving the nutritional value of the human diet, considering their high content of healthy compounds. On the other hand, they are gaining more and more interest not only for their nutritional value but also for their interesting organoleptic traits and commercial potential. The purpose of this Special Issue is to publish high-quality research papers with the aim to cover the state-of-the-art, recent progress and perspectives related to production, post-harvest, characterization, and potential of microgreens. A broad range of aspects such as cultivation, post-harvest techniques and packaging, analytical methods, nutritional value, bioaccessibily and prospects are covered. All contributions are of significant relevance and could stimulate further research in this area. View Full-Text
Keywords: bioaccessibility; bioactive componds; Brassicaceae; carotenoids; hydroponic cultivation; mineral elements; polyamine; quality; nitrate; wild edible species bioaccessibility; bioactive componds; Brassicaceae; carotenoids; hydroponic cultivation; mineral elements; polyamine; quality; nitrate; wild edible species
MDPI and ACS Style

Renna, M.; Paradiso, V.M. Ongoing Research on Microgreens: Nutritional Properties, Shelf-Life, Sustainable Production, Innovative Growing and Processing Approaches. Foods 2020, 9, 826.

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