Influence of storage conditions, packaging, post-harvest technology, nanotechnology and molecular approaches on shelf life of microgreens

Microgreens have achieved importance recently due to their high nutritive value, easiness of cultivation and year round availability. However, being very tender and having high moisture content, their shelf life is too short. Studies show that the physical quality, chemical quality and shelf life deterioration in post harvest of micro greens can be improved with effective storage conditions, packaging matters, nanoparticle application, physiological treatments and molecular approaches. Low ambient or storage temperature and effective storage system improve and sustain the shelf life, and quality and restrict microbial activity in micro greens. Packaging with bioplastic clamshell, cardboard clamshell, bioplastic pouch, kraft paper box, or classified polymer upgrades the shelf life and reduce antimicrobial activity under controlled temperature. The interventions with nanoparticles such as nano packaging, nano coatings and nano bubble modify the shelf life and quality and forbids microbial outbreak, solvent discharge and unstable gaseous exchange. The real time signal processing nano sensor technology can detect pesticides, pathogens, toxic materials, contaminants, and microbes in microgreens. The emission of light emitting diodes with stable ratio of wavelength extends shelf life. High carbon dioxide and low oxygen pressure at 5 °C temperature exhibits control respiration rate and prolonged shelf life. The standard packaging materials and post harvest technology may be recognized for extending shelf life and quality in harvested microgreens. The integration of molecular tools can be used to screen genome, replication, transcription, translation, post translation and gene regulation for shelf life improvement and desired traits.