Effect of Monosodium Glutamate on the Growth and Quality of Sunflower Microgreens

Microgreens are increasingly recognized as functional foods due to their low-calorie content and rich profile of micronutrients and antioxidants. Sunflower microgreens, in particular, are known for their high levels of protein, vitamin C, phenols, fiber, and antioxidant activity. This study aimed to investigate the effect of monosodium glutamate (MSG) as an alternative nitrogen fertilizer on the growth and quality of sunflower microgreens. Five treatments were tested: MSG 1 (639.2 mg/L), MSG 2 (319.6 mg/L), MSG 3 (159.8 mg/L), deionized water, and Hoagland and Arnon solution, using a Randomized Complete Block Design with three replications. The results showed no significant differences among the treatments regarding fresh weight, dry weight, chlorophyll content (a and b), carotenoid, xanthophyll, nitrate, nitrite, and crude fiber content. However, sunflower microgreens treated with MSG 1 had the highest ammonium content (2.107 µmol/g fresh weight), while the Hoagland and Arnon treatment had the lowest (0.468 µmol/g fresh weight). Protein content was significantly lower in sunflower microgreens treated with MSG 1 (15.10 mg/mL) and highest in those treated with MSG 3 (21.82 mg/mL). Amino acids such as cysteine, phenylalanine, tyrosine, tryptophan, and histidine were present across all treatments. The study concluded that, while MSG did not significantly enhance growth, the quality of sunflower microgreens was better in treatments with MSG 2, MSG 3, deionized water, and Hoagland and Arnon compared to MSG 1.