Assessment of Vegetable Species for Microgreen Production in Unheated Greenhouses: Yield, Nutritional Composition, and Sensory Perception

Abstract

Cultivating microgreens in central-southern Chile in unheated greenhouses offers a viable and productive alternative to growers. In 2023, two experiments were conducted in autumn and spring. These experiments involved the production of microgreens of eleven vegetable species. The tray system with the substrate was employed. Subsequently, agronomic, nutritional, and sensory perception variables were assessed. Despite notable fluctuations in external temperatures between these seasons, a diverse array of microgreens can be successfully cultivated, meeting local consumer preferences. Research indicates that microgreens grown under these conditions exhibit high nutritional quality, serving as a rich source of essential nutrients and bioactive compounds beneficial to human health. This nutritional value remains consistent across autumn and spring, establishing microgreens as a reliable and valuable food option. The observed acceptance and purchasing intentions among the surveyed population suggest a promising market opportunity for introducing these products regionally. Consumers appreciate microgreens’ quality and nutritional advantages, underscoring their potential.

Keywords

• microgreens
• vegetables
• food composition
• sensory analysis
• functional foods