The Impact of Seed Pre-soaking in Saline Solution and Salicylic Acid on Micro Green Germination and Nutritional Quality of Radish

This study was conducted to determine the impact of sodium chloride (2000 ppm) and salicylic acid (SA) concentrations (0, 50, 100, 150, and 200 ppm) on the nutritional value and germination of radish microgreens. The experiment was based on a completely random design with three replicates. Applying SA caused a noticeable increase in protein content; in particular, at SA concentrations of 100 and 150 ppm, applying SA to radish microgreens grown in tap water and exposed to salt stress greatly enhanced the amount of protein. In addition, applying SA increased total antioxidants, total phenols, and total flavonoids while obviously lowering the content of oxalic acid. The study also discovered patterns that indicate the nutritional value of radish microgreens is generally increased when they are exposed to salt and different quantities of salicylic acid (SA).This empirical study highlights the significant role of salicylic acid (100 ppm) and its effect in increasing the levels of phytochemicals and minerals, hence improving the nutritional value of microgreen radish.