New research by Samar Min Allah, Rosanna Dimita, Carmine Negro, Andrea Luvisi, Alessio Gadaleta, Carlo Mininni, and Luigi De Bellis evaluate the quality of mustard microgreens grown on peat and jute substrate.
Consumers appreciate microgreens for their vast variety of colors and flavors. Usually, they are grown employing peat, a substrate that is used in large quantities.
In order to identify a more sustainable propagation protocol and to reduce the amount of peat consumed, alternative propagation protocols were evaluated. Jute is a biodegradable substrate with lower post-harvest costs because it does not leave particles on microgreens.
This work evaluates the microgreen yield, flavor, texture, and phytochemical compounds when grown on jute. Green mustard (Brassica nigra) is one of the most popular microgreens. When growing these microgreens on jute (three repetitions), it was necessary to increase the frequency of irrigation and reduce the amount of water for each turn. In addition, the propagation time needed to be increased from 5 to 7 days.
The tasters found no difference in flavor, and only a slight difference in texture was observed when microgreens were grown on jute. The phenol and chlorophyll levels were unchanged, while carotenoid levels were slightly higher.
Thus, the cultivation of green mustard on jute has a minimal impact on microgreens and leads to increased sustainability and reduced post-harvest costs.
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