Micro-greens: The most impressive and evolving super-food of modern times

Micro-greens are a term used to refer to a new type of food product made from different commercial food crops like vegetables, cereals, and herbs, and consist of partially developed true leaves and cotyledons. It takes 7-21 days to harvest these young plants, with the time varying based on the cultivar. They are highly valued not only for their bright colors but also for their rich flavors, delicate and smooth texture, and densely packed nutrients. Micro-greens have gained popularity among chefs and nutritional researchers in high-end restaurants due to their strong flavors, enticing sensory attributes, usefulness, and abundance in vitamins, minerals, and other bioactive substances like ascorbic acid, tocopherol, carotenoids, folate, tocotrienols, phylloquinones, anthocyanins, and glucosinolates. Many research projects on micro-greens, including evaluations of nutritional content, build-up of metabolites, potential as nutraceuticals, and methods for extending shelf life, are detailed in scientific literature. The growth of micro-greens, along with their nutrient profile, antioxidant activity, and metabolite content, was significantly improved by a combination of physical, chemical, biological, and culture factors. Scientists have investigated the fundamental biological mechanisms and potential genes associated with nutrients, specific metabolites, stress tolerance, prolonging shelf life, and resistance to diseases in nutraceutical plants through the analysis of omics data. Micro-greens and sprouts have similar attributes, and although they have not been linked to any instances of foodborne illness, there have been seven recent recalls involving them. Therefore, there is a possibility of transmitting foodborne pathogens, so precautions must be taken in production to decrease the chances of these incidents. A significant obstacle to the expansion of the micro-green sector is the quick decline in quality that happens shortly after harvesting, leading to elevated prices and limiting sales to local markets. After being harvested, micro-greens quickly dry out, shrivel, rot, and rapidly deplete specific nutrients. Research has explored preharvest and postharvest interventions, such as calcium treatments, modified atmosphere packaging, temperature control, and light, to maintain quality, augment nutritional value, and extend shelf life.