Query: microgreen and sprout

title: Sprout and Microgreen Production Practices and Conditions

title: Profile of Phenolic Acids and Antioxidant Capacity in Organs of Common Buckwheat Sprout
abstract: The aim of the study was to analyse the content of phenolic acids, total phenolic compounds, proanthocyanidins, and antioxidant capacity in cotyledons and hypocotyl of five cultivars of common buckwheat (Fagopyrum esculentum Moench) sprout. This study presents the first broad profile of phenolic acids occurring in buckwheat microgreen seedlings. In the hypocotyl and cotyledons trans cinnamic acid and its derivatives: o m and p coumaric acids (2 3 and 4 hydroxycinnamic) synapic acid (4 hydroxy 3,5 dimethoxycinnamic) caffeic acid (3,4 dihydroxycinnamic) and two isomers of ferulic acid (4 hydroxy 3 methoxycinnamic and 3 hydroxy 4 methoxycinnamic) have been identified. Among the benzoic acid derivatives hydroxybenzoic, protocatechuic (3,4 dihydroxybenzoic) gallic (3,4,5 dihydroxybenzoic) and syringic (4 hydroxy 3,5 dimethoxybenzoic) were found in the organs. In addition to those mentioned, the organs of buckwheat sprouts contain chlorogenic acid as well. The contents of all analysed phenolics were.

title: PROFILE OF PHENOLIC ACIDS AND ANTIOXIDANT CAPACITY IN ORGANS OF COMMON BUCKWHEAT SPROUT
abstract: The aim of the study was to analyse the content of phenolic acids, total phenolic compounds, proanthocyanidins, and antioxidant capacity in cotyledons and hypocotyl of fi ve cultivars of common buckwheat (Fagopyrum esculentum Moench) sprout. This study presents the fi rst broad profi le of phenolic acids occurring in buckwheat microgreen seedlings. In the hypocotyl and cotyledons trans cinnamic acid and its derivatives: o m and p coumaric acids (2 3 and 4 hydroxycinnamic) synapic acid (4 hydroxy 3,5 dimethoxycinnamic) caffeic acid (3,4 dihydroxycinnamic) and two isomers of ferulic acid (4 hydroxy 3 methoxycinnamic and 3 hydroxy 4 methoxycinnamic) have been identifi ed. Among the benzoic acid derivatives hydroxybenzoic, protocatechuic (3,4 dihydroxybenzoic) gallic (3,4,5 dihydroxybenzoic) and syringic (4 hydroxy 3,5 dimethoxybenzoic) were found in the organs. In addition to those mentioned, the organs of buckwheat sprouts contain chlorogenic acid as well. The contents of all analysed phenolics were substantially higher in the cotyledons than in the hypocotyl of buckwheat sprouts, except for chlorogenic and caffeic acids. Trans cinnamic acid was the major phenolic acid in both organs. In the cotyledons, a signifi cant, positive linear correlation between the TEAC, ORAC, PLC ACW values and content of total phenolic compounds, and also between DPPH and total phenolic acids were found. In the hypocotyl correlations between the DPPH, TEAC, and ORAC and proanthocyanidins content, between TEAC and total phenolic compounds, and between total phenolic acids and PCL ACW were found.

title: Plant Microbe and Abiotic Factors Influencing Salmonella Survival and Growth on Alfalfa Sprouts and Swiss Chard Microgreens
abstract: Microgreens, like sprouts, are relatively fast growing products and are generally consumed raw. Moreover, as observed for sprouts, microbial contamination from preharvest sources may also be present in the production of microgreens. In this study, two Salmonella enterica serovars (Hartford and Cubana) applied at multiple inoculation levels, were evaluated for survival and growth on alfalfa sprouts and Swiss chard microgreens by using the most probable number (MPN) method. Various abiotic factors were also examined for their effects on Salmonella survival and growth on sprouts and microgreens. Community level physiological profiles (CLPPs) of sprout/microgreen rhizospheres with different levels of S. enterica inoculation at different growth stages were characterized by use of Biolog EcoPlates. In the seed contamination group, the ability of S. enterica to grow on sprouting alfalfa seeds was affected by both seed storage time and inoculation level but not by serovar. However, the growth of S. enterica on Swiss chard microgreens was affected by serovar and inoculation level. Seed storage time had little effect on the average level of Salmonella populations in microgreens. In the irrigation water contamination group, the growth of Salmonella on both alfalfa sprouts and microgreens was largely affected by inoculation level. Surprisingly, the growth medium was found to play an important role in Salmonella survival and growth on microgreens. CLPP analysis showed significant changes in the microbial community metabolic diversity during sprouting for alfalfa sprouts, but few temporal changes were seen with microgreens. The data suggest that the change in rhizosphere bacterial functional diversity was dependent on the host but independent of Salmonella contamination.  Sprouts and microgreens are considered "functional foods," i.e. foods containing health promoting or disease preventing properties in addition to normal nutritional values. However, the microbial risk associated with microgreens has not been well studied. This study evaluated Salmonella survival and growth on microgreens compared to those on sprouts, as well as other abiotic factors that could affect Salmonella survival and growth on microgreens. This work provides baseline data for risk assessment of microbial contamination of sprouts and microgreens. Understanding the risks of Salmonella contamination and its effects on rhizosphere microbial communities enables a better understanding of host pathogen dynamics in sprouts and microgreens. The data also contribute to innovative preventive control strategies for Salmonella contamination of sprouts and microgreens.

title: Effect of Light Quality on Secondary Metabolite Production in Leafy Greens and Seedlings
abstract: It has been experimentally found that light stimulation significantly enhances the production of specific biomolecules in plants. The biosynthetic products mentioned herein are secondary metabolites, which are organic compounds that do not participate directly in cell growth or division; these include antioxidants, vitamins, sugars, and pigments. Several studies have investigated antioxidants in a variety of plants such as leaf lettuce, microgreen, sprout, and cherry tomatoes, and they have reported that the biosynthesis of chlorogenic acid, caffeic acid, chicory acid, flavonoids, rosmarinic acid, ascorbic acid, and carotenoids, along with antioxidant activity and DPPH radical scavenging capacity, is promoted by stimulating with light of a specific wavelength. It has been also reported that ascorbic acid, carotenoids, a tocopherol, and ergosterol for antioxidants; sucrose, fructose, and glucose for sugars; and anthocyanin and chlorophyll for pigments are enhanced by light stimulus. Although the mechanism underlying the increase in the synthesis of these molecules by light stimulus remains unclear, the use of this technique is possible if reproducibility is ensured.

title: Comparing the health risks of alfalfa sprouts and wheatgrass via detecting the presences of escherichia coli in their juices
abstract: Past studies have analyzed the health risks associated with alfalfa sprout production and developed standard procedures to reduce foodborne illnesses. There have been no studies related to microgreen outbreaks, specifically wheatgrass. Wheatgrass has become a growing culinary trend and the potential health risks associated need to be evaluated. Alfalfa sprouts and wheatgrass both share the same initial growth production pre soak and germination. The only difference is the harvesting period. This paper evaluated the risks associated with alfalfa sprout production and compared it with wheatgrass production by contaminating both alfalfa sprouts and wheatgrass with E. coli The presences of E. coli in the plant's juices were evaluated and compared.  Alfalfa sprouts and wheatgrass were grown in similar conditions, in hydroponic condition, with an additional wheatgrass in soil. The plants were grown and harvested according to its respective pre soaking and harvesting period, as specified by the Canadian Food Inspection Agency. The plants were inoculated with Escherichia coli during the germination period, and then juiced to examine the presences of E. coli within its internal structure. The Hygiena systemSURE II luminometer was used to detect the presences of E. coli via the MicroSnapTM Enrichment and E. coli detection swabs.  The result showed that E. coli was present in both wheatgrass and alfalfa sprouts juice. The root systems of the food products were independent of each other. The types of growth medium used for wheatgrass were also independent of each other.  The study found that growing microgreens should be treated similarly to sprout productions. Food facilities with wheatgrass production need to be aware of safe handling, production, and storage of wheatgrass to prevent foodborne illnesses.

title: "Agricultural development within the rural urban continuum" Sprouts and Microgreens An Option to Enhance Food and Nutrition Security in the Rural Urban Continuum
abstract: Legume crops and indigenous vegetables are suitable as cash crops and as a source of readily available daily sustenance in home or kitchen gardens, and therefore play a major role in AVRDC The World Vegetable Center's mission to alleviate poverty and malnutrition in the developing world by increasing the production and consumption of nutritious and health promoting vegetables. Lower income groups for whom indigenous vegetables are more affordable and available than other global vegetables or animal meat products will benefit greatly through increased availability and utilisation of indigenous vegetables. Phytonutrient levels differ according to the growth stages of the plant and often decrease from the seedling (sprout or microgreen) to the fully developed stage. Sprouts and microgreens can easily be grown in urban or peri urban settings where land is often a limiting factor, either by specialised vegetable farmers or the consumers themselves. Given their short growth cycle, sprouts and microgreens can be grown without soil and without external inputs like fertilisers and pesticides, around or inside residential areas. No breeding is required as seedlings from semi domesticated or even wild species typically have high levels of phytonutrients, good flavor, and tender texture. Several crops or different varieties of the same crop can be mixed to create attractive combinations of textures, flavors, and colours. As sprouts and microgreens are usually consumed raw, there is no loss or degradation of heat sensitive micronutrients through food processing. AVRDC is currently studying potential differences in the levels of essential micronutrients and consumer preferences of selected legume crops (mungbean, soybean) and indigenous vegetables (amaranth, mustard, radish) at different growth and consumption stages. The phytonutrient content will be assessed at three plant development and consumption stages for indigenous vegetables: (a) sprouts, (b) microgreens, and (c) fully grown plants at the stage when they are normally consumed as vegetables. The comparison will include landraces from the genebank and modern cultivars available commercially. This may expand the use of genebank materials for specialty produce such as sprouts and microgreens with great potential for improved food and nutrition security of people living in urban and peri urban settings.

title: The effect of deer browsing and understory light availability on stump mortality and sprout growth capacity in sessile oak
abstract: Coppice forestry is a conventional silvicultural practice that takes advantage of a tree's capacity to respond to disturbances by sprouting. Sprouting capacity is determined by many intrinsic and extrinsic factors such as parent tree age/size, understory light availability and deer browsing, which, under closed canopy conditions are important limiting factors for stump survival or sprout growth. However, the combined effect of potentially confounding abiotic and biotic factors on stump survival and sprout growth remains elusive, even more so under closed canopy conditions. This study aims to quantify the effect of deer browsing on stump mortality and sprout growth under closed canopy conditions and to compare this effect with other known determinants. Here we show that stump survival and sprout growth in sessile oak (Quercus petraea Matt. depend on deer browsing, understory light availability and the diameter of the parent tree. By studying paired fenced unfenced plots, we confirmed that deer browsing decreased stump survival and inhibited sprout growth. Furthermore, by taking advantage of a gradient in understory light availability in monospecific and mixed stands of sessile oak and Scots pine (Pinus sylvestris L. we showed a clear positive linear relationship between sprout growth and light availability. This relationship explained the observed differences among stand composition types. Finally, we found that increased understory light availability did not compensate for losses due to deer browsing. In the absence of deer browsing, our results demonstrate that sessile oak stumps regenerate well under closed canopy conditions and maintain a moderate sprouting capacity at least until the age of 70 80 years old. Partial thinning could therefore be a potential tool to renew light demanding tree species such as sessile oak in mixed high forest stands. Nevertheless, we do not recommend coppicing sessile oak under closed canopies unless the oak stumps are protected from deer browsing and understory light availability is optimized as much as possible despite closed canopy management objectives.

title: Food Safety Risk in an Indoor Microgreen Cultivation System
abstract: Microgreens are immature sprouts of edible plants, sharing some similarities with sprouted seeds and petite leafy greens. Since they are most often grown in containers in buildings or greenhouses, they present a new area for food safety research at the intersection of the built environment and produce farming. Contamination by human pathogens has been extensively studied in other types of produce typically eaten raw, including sprouted seeds, which have been implicated in numerous outbreaks of salmonellosis over the last several decades. There is a paucity of knowledge about the microgreen sector of the fresh cut industry; thus, it was determined that a survey of operational details, microgreen varieties grown, and food safety practices would be needed to determine research directions. Following a nationwide survey of US based microgreen farmers, two laboratory experiments were conducted using the most common production system type and microgreen varieties. Soil free growing media (SFGM) was inoculated with Listeria monocytogenes FSL R2 574 and Salmonella enterica Javiana in a plantfree bench scale experiment as well as during cultivation of sunflower microgreens in a fully indoor, artificially lit, stacked track system similar to that of the microgreen farmers surveyed. It was found that the type of SFGM influenced survival of these two pathogens, which are commonly associated with sprouted seed outbreaks as well as several recent microgreen product recalls. Furthermore, it was found that survival of these pathogens was enhanced in the presence of the microgreen root environment. These results are important for informing system design decisions by microgreen farmers. (c)2020 by Gina Misra All Rights Reserved

title: Microgreen nutrition, food safety, and shelf life: A review.
abstract: 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 cuisine since 1996. The rapidly growing microgreen industry faces many challenges. Microgreens share many characteristics with sprouts, and while they have not been associated with any foodborne illness outbreaks, they have recently been the subject of seven recalls. Thus, the potential to carry foodborne pathogens is there, and steps can and should be taken during production to reduce the likelihood of such incidents. One major limitation to the growth of the microgreen industry is the rapid quality deterioration that occurs soon after harvest, which keeps prices high and restricts commerce to local sales. Once harvested, microgreens easily dehydrate, wilt, decay and rapidly lose certain nutrients. Research has explored preharvest and postharvest interventions, such as calcium treatments, modified atmopsphere packaging, temperature control, and light, to maintain quality, augment nutritional value, and extend shelf life. However, more work is needed to optimize both production and storage conditions to improve the safety, quality, and shelf life of microgreens, thereby expanding potential markets.