Natural Synedrella Residues as a Growing Substrate Ingredient: An Eco-friendly Way to Improve Yield and Quality of Beet (Beta vulgaris) Microgreens

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  •   Venkata Krishna Bayineni

  •   Kavana Herur N

Abstract

Microgreens are a new type of edible fresh vegetable salad which are harvested before the cotyledons have fully developed but before the real leaves have entirely emerged. Being new to the market, appropriate substrates which are economical have yet to be established in order to increase production. In order to increase the yields of beet microgreens, this study tested natural synedrella residues (aerial parts) as a growing media component. This investigation was carried out in 2022 at the Prayoga campus in Bengaluru to assess the effects of synedrella residues combined with growth substrates on the yield and quality of beet microgreens grown in a greenhouse. The growth parameters analysed were germination rate, height, fresh and dried weight, and quality of beet microgreens (chlorophyll a and b, carotenoids, microbial safety) grown on substrates of synedrella residues, vermicompost, red soil and coco peat in different combinations. Results showed that the presence of Synedrella nodiflora residues in the growing substrate has increased the yields, quality, germination rate and microbially safe for consumption. Beet microgreens grown on these substrates along with syndrella have minimal levels of microbiological contamination (total coliforms) as a result, they can be consumed as a healthy and safe fresh vegetable salad in the human diet. Results show that employing this natural material as a component in growing substrate could boost beet microgreens' yields and nutritional profile, leading to a sustainable approach.


Keywords: beta vulgaris, microgreen production, stomatal conductance, syndrella residues.

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How to Cite
Bayineni, V. K., & Herur N, K. . (2022). Natural Synedrella Residues as a Growing Substrate Ingredient: An Eco-friendly Way to Improve Yield and Quality of Beet (Beta vulgaris) Microgreens. European Journal of Agriculture and Food Sciences, 4(6), 1–5. https://doi.org/10.24018/ejfood.2022.4.6.593