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ARS Home » Northeast Area » Beltsville, Maryland (BARC) » Beltsville Agricultural Research Center » Food Quality Laboratory » Research » Publications at this Location » Publication #308651
Title: Effects of pre- and postharvest calcium treatments on shelf life and postharvest quality of broccoli microgreens

Author
item KOU, LIPING - Northwest Agriculture And Forestry University
item Yang, Tianbao
item Luo, Yaguang - Sunny

Submitted to: HortScience
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 11/13/2015
Publication Date: 12/1/2015
Citation: Kou, L., Yang, T., Luo, Y. 2015. Effects of pre- and postharvest calcium treatments on shelf life and postharvest quality of broccoli microgreens. HortScience. 50(12):1801–1808.

Interpretive Summary: In recent years, microgreens have gained increasing popularity as food ingredients, because of their high nutritional value and sensory appeal. However, their commercial production and marketing is limited by their short shelf-life due to rapid quality deterioration and high price. In order to provide more affordable ready-to-eat product to a broader market, it is necessary to develop methods to improve microgreen quality retention and extend shelf life. The objective of this study is to compare the effect of pre- and post- harvest treatments using different forms of calcium on the postharvest quality and shelf-life of broccoli microgreens. Preharvest spray with all three forms of calcium significantly improved microgreen quality and inhibited microbial populations as compared to water only control. Ten mM CaCl2 treatment was the most effective treatment, followed by 20 mM calcium lactate and calcium amino acid chelate. Postharvest 50 mM calcium lactate dip also significantly maintained higher overall quality of microgreens. Incorporation of a preharvest 10 mM CaCl2 spray and a postharvest 50 mM calcium lactate dip resulted in the best postharvest quality for broccoli microgreens. When microgreens were washed after harvest, quality deteriorated rapidly. Technologies to optimize microgreen washing and drying are needed in order to provide ready-to-eat product and increase consumer demand for microgreens.

Technical Abstract: Microgreens’ extremely short shelf life limits their commercial usage. The objective of this study is to compare the effect of pre- and post- harvest treatments using different forms of calcium on the postharvest quality and shelf-life of broccoli microgreens. Preharvest spray with calcium lactate, calcium amino acid chelate, or CaCl2 significantly improved microgreen quality and inhibited microbial populations as compared to water only control. However, 10 m mol L-1 CaCl2 treatment was clearly the most effective treatment, followed by 20 m mol L-1 calcium lactate and calcium amino acid chelate. Postharvest 50 m mol L-1 calcium lactate dip also significantly reduced tissue electrolyte leakage and maintained higher overall quality of microgreens. Incorporation of a preharvest 10 m mol L-1 CaCl2 spray and a postharvest 50 m mol L-1 calcium lactate dip resulted in the best postharvest quality for broccoli microgreens, out of all combinations of pre- and postharvest calcium treatments tested. These results indicate that the preharvest 10 m mol L-1 CaCl2 spray without wash could improve overall visual quality and reduce microbial growth during storage. However, when microgreens were washed after harvest, quality deteriorated rapidly. Technologies to optimize microgreen washing and drying are needed in order to provide ready-to-eat product and increase consumer demand for microgreens.