Author(s):

Nidhi Dalal, Saleem Siddiqui and Neeraj

Abstract: The microgreens under various treatments, viz. ethanol vapour, citric acid spray, ascorbic acid spray, citric acid+ethanol spray and citric acid+ascorbic acid spray and distilled water as control, and packaging were evaluated organoleptically during storage for color and appearance, taste, aroma, texture and overall acceptability characteristics. The microgreens exhibited acceptable scores for all the sensorial attributes by 12^th day of storage in all the treatments. The aroma score was the most adversely affected attribute in all the treatments during storage. Citric acid spray treatment was the superior among all other treatments with respect to all sensory attributes followed by ascorbic acid spray treatment and ethanol vapour treatment. The preservation of organoleptic characteristics in sunflower microgreens could be attributed to creation of modified atmosphere due to packaging of microgreens in polystyrene trays.

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