Caracterização físico-química de microverdes de abóbora, alface e cenoura oriundos de sementes orgânicas e convencionais

Abstract

Microgreens are a new product for producers and consumers in Brazil, seeds being its main input for production. Therefore, the objective of this work was to carry out the physical-chemical characterization of pumpkin, lettuce and carrot microgreens from lots organic and conventional seeds. The design used for each vegetable species Cucurbita pepo L., Lactuca sativa L. and Daucus carota L., was randomized, with four replications. The emergence index (IVE), germination percentage, shoot length (cm), diameter (mm), fresh mass (g), dry mass (g), soluble solids (°Brix), titratable acidity and pH were evaluated. . The emergence speed indices and highest germination percentages obtained were in pumpkin seeds from the conventional production system. For this same species, the microgreens with the greatest height, diameter, fresh and dry mass were found from the origins of the organic production system. Sweeter pumpkin microgreens (soluble solids) and with lower acidity and pH were obtained from seeds obtained from organic fertilizers. Lettuce microgreens from seeds from organic production systems presented the highest values for all pre- and post-harvest variables evaluated. Carrot microgreens with the highest IVE, germination percentage, height, diameter, fresh and dry mass were obtained from conventional seeds. However, for height, diameter, fresh and dry mass the results were not significant. Pumpkin microgreens from conventional seeds showed better vigor and germination results. For height, diameter, soluble solids, acidity, pH, fresh mass and dry mass, seeds from the organic production system were superior. Lettuce microgreens from seeds from organic production systems showed higher values for all variables an.