Microgreens are young and tender leafy vegetables that have gained wider consumer acceptance. This is attributed to their low caloric composition and rich micronutrient and antioxidant composition. The present study investigated the bioactive composition and proximate analysis of fourteen microgreens belonging to Brassicaceae, Fabaceae, Pedaliaceae, Polygonaceae, Convolvulaceae, and Malvaceae. All the microgreens showed low calories (20.22 to 53.43 kcal 100 g⁻¹) and fat (0.15 to 0.66 g 100 g⁻¹), whilst mung bean and lentil microgreens showed considerable amounts of carbohydrate (7.16 g 100 g⁻¹) and protein (6.47 g 100 g⁻¹), respectively. Lentil microgreens had the highest total chlorophyll (112.62 mg 100 g⁻¹) and carotenoid (28.37 mg 100 g⁻¹) contents, whilst buckwheat microgreens showed the highest total phenolic content (268.99 mg GAE 100 g⁻¹) and DPPH• scavenging activity (90.83 mM TEAC g⁻¹). The lentil microgreens also presented high ascorbic acid content (128.70 mg 100 g⁻¹) along with broccoli, Chinese kale, purple radish, and red cabbage microgreens (79.11, 81.33, 82.58, and 89.49 mg 100 g⁻¹, respectively). Anthocyanin content was only detected in purple radish (0.148 mg CGE 100 g⁻¹) and red cabbage (0.246 mg CGE 100 g⁻¹). The results provide basic information and highlight the benefits of utilizing genetic biodiversity to obtain microgreens with the desired nutrients and antioxidants.

Microbial contamination commonly occurs in microgreens due to contaminated seeds. This study investigated the decontamination effects of water wash (control), 5% hydrogen peroxide (H₂O₂), UV-C (36 watts), advanced oxidation process (AOP; H₂O₂ + UV-C), and improved AOP by combination with microbubbles (MBs; H₂O₂ + MBs and H₂O₂ + UV-C + MBs) on microbial loads, seeds’ viability, and physio-biochemical properties of microgreens from corresponding roselle seeds. Results showed that H₂O₂ and AOP, with and without MBs, significantly reduced total aerobic bacteria, coliforms, Escherichia coli (E. coli), and molds and yeast log count in seeds as compared to the control. Improved AOP treatment of H₂O₂ + UV-C + MBs significantly augmented antimicrobial activity against total bacteria and E. coli (not detected,) as compared to control and other treatments due to the formation of the highest hydroxy radicals (5.25 × 10⁻¹³ M). Additionally, H₂O₂ and combined treatments promoted seed germination, improved microbiological quality, total phenolic, flavonoids, and 2,2-diphenyl-1-picrylhydrazyl radical (DPPH^•) activity of the grown microgreens. Ascorbic acid content was induced only in microgreens developed from H₂O₂-treated seeds. Single UV-C treatment was ineffective to inactivate the detected microorganism population in seeds. These findings demonstrated that improved AOP treatment (H₂O₂ + UV-C + MBs) could potentially be used as a new disinfection technology for seed treatment in microgreens production.

Summary Lime (Citrus aurantifolia Swingle cv. ‘Paan’) native to South East Asia, has a distinct flavour and quality characteristics. Maintenance of the green colour in the peel of lime is a desirable quality attribute during storage. Post-harvest chlorophyll degradation in lime was studied in fruit stored at room temperature (30°C) at a relative humidity (RH) of 70 – 85%. Within 7 d of storage, the total chlorophyll content decreased to 53.9% of its initial level. The highest chlorophyllase activity (1.68 units mg^–1 protein) was observed after 4 d of storage and declined thereafter. Peroxidase activity differed from chlorophyllase activity and increased significantly to 6.25 units mg^–1 protein after 9 d of storage, (i.e., at the late maturity stage). Respiration rate and 1-aminocyclopropene-1-carboxylic acid (ACC) oxidase activity did not significantly affect the chlorophyll degradation process in lime.The total nitrogen content of lime peel was inversely correlated with its chlorophyll content. A higher soluble protein content was observed in yellow peel than in mature green peel. A colour index chart was developed for maturity stages 1–4 in lime based on peel colour changes from mature green to full-yellow, and its correlation with chlorophyll content and fruit quality attributes.

Browning at the cut surface of minimally processed sweet bamboo (Dendrocalamus asper) shoots is a limiting factor for shelf life and consumer preference. We studied the effect of two different packaging systems, polyvinyl chloride (PVC)‐wrapped foam trays and vacuum polyethylene (PE) bags, on storage attributes of bamboo shoot slices held at 4°C. Both packaging methods reduced weight loss, lignification and browning symptoms, and preserved the quality of fresh‐cut bamboo shoots, compared to unwrapped controls. Vacuum packaging was most effective in reduction of weight loss, respiration rate, activities of polyphenol oxidase and peroxidase, as well as least browning and lignification but PVC wrapping is recommended for general use because it is practical and less costly.