Effect of Storage Temperature and Packaging Material on Quality and Shelf Life of Microgreens
An experiment at the Department of Horticulture, Patuakhali Science and Technology University, investigated how different storage temperatures (5, 10, and 15°C) and packaging materials affect the quality of seven microgreens. The study found that the nutritional quality of all microgreens declined over an 8-day storage period. Lettuce microgreens showed the best overall retention of key nutrients. The most effective preservation method for most microgreens was storage at 10°C in high-density polyethylene (HDPE) bags.