Determination of Quality Characteristics in Mature Parsley (Petroselinum hortense) Plants, Parsley Microgreens, and Primed Parsley Microgreens

Authors : Ali Çakır, Tolga Sarıyer, Nusret Özbay

Pages : 96-102

Doi:10.47115/bsagriculture.1595301

View : 61 | Download : 102

Publication Date : 2025-01-15

Article Type : Research Paper

Abstract :The term “microgreen” describes tiny seedlings of edible plants that have cotyledon leaves that form in the first 1-2 weeks after planting. Microgreen is a new topic in vegetable growing and has the potential to provide significant profits in a short time if marketing opportunities are found. For this reason, it is an important issue to compare microgreens with their mature forms and evaluate them in terms of their contribution to our health. In this study, mature parsley plants, parsley microgreens and primed parsley micro greens were compared in terms of yield and some biochemical properties. The study was carried out in greenhouse conditions at Çanakkale Onsekiz Mart University, Faculty of Agriculture, Dardanos Farm in spring and summer of 2023. Seeds of a standard parsley variety (Petroselinum hortense cv. Toros) were used as plant material in the experiment. In the study, ascorbic acid (mg/100g), pH, Titratable Acidity (TEA), water-soluble dry matter (WSDM), apigenin amount and yield (g/m2) parameters were examined. At the first harvest, parsley microgreens had more yield in a shorter time compared to mature parsley plants. The yield has increased especially with the priming application. The amount of ascorbic acid was found to be statistically (P<0.05) less in parsley micro greens than in mature parsley plants. The highest amount of apigenin was obtained from primed parsley microgreens.
Keywords : Apigenin, Ascorbic acid, Microgreens, Petroselinum hortense, Yield