Impact of Seed Pre-Soaking in Saline and Salicylic Acid on Germination and Nutritional Quality of Radish Microgreens

Abd Elkader, Tarek Hussein; Aly, Tahany; Elgabry, Yasser; Elbehairy, Usama

doi:10.21608/ajs.2024.246014.1538

Impact of Seed Pre-Soaking in Saline and Salicylic Acid on Germination and Nutritional Quality of Radish Microgreens

Document Type : Original Article

Authors

¹ Regional Central for Food and Feed, Agricultural Research Center, Giza 12619, Egypt

² Agronomy Dept, Fac of Agric, Ain Shams Univ, P.O. Box 68-Hadayek Shubra 11241, Cairo, Egypt

³ Horticulture Dept, Fac of Agric, Ain Shams Univ, P.O. Box 68-Hadayek Shubra 11241, Cairo, Egypt

10.21608/ajs.2024.246014.1538

Abstract

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. Results indicated that applying SA at 50 and 100 ppm mitigates the negative effects of salinity, even better than higher concentrations, on the nutritional value and bioactive contents of radish microgreens where SA at 50 ppm lowered the sodium contents from 1.75 to 1.10 ppm in addition to increasing the moisture content. Applying SA at 50 and 100 ppm caused a noticeable increase in carbohydrates, proteins, fats, fibers and energy under unstressed condition. In addition, SA at 50 ppm caused a significant increase in oxalic and malic acid contents under both normal and salinity conditions while SA at 100 ppm significantly enhanced the levels of total phenols, flavonoids and antioxidants under salinity conditions. This practical study highlights the significant role of salicylic acid, at 50 and 100 ppm, in increasing the levels of phytochemicals and minerals, hence improving the nutritional value of microgreen radishes.

Keywords