Microgreens are considered products of high biological value because they contain natural and beneficial metabolites and antioxidants in high amounts; also, consumers appreciate them very much for their aromas. In this work, we focused our attention on the volatile organic compounds (VOCs) emitted from whole fresh leaves of two Chinese basil varieties (Perilla frutescens var. frutescens and var. crispa) at the microgreens stage; to show that the emission is microgreens specific we tested whether this capacity remains during subsequent growth of the plants. We found differences between the VOCs produced by the leaves of the two varieties at the microgreens stage and significantly reduced emission after development (additional four weeks of growth) particularly for the green variety (var. frutescens). The main volatiles emitted by whole leaves were D-Limonene for the red variety (crispa) and 2-Hexanoylfuran for the green one. In addition, the total phenolic content (TPC) and antioxidant power increase in adult leaves. These results clearly indicate that the particular smell of microgreens Perilla leaves depends on the specific variety and is not related to the amount of total phenols or antioxidant capacity of the leaves.

Rose-scented geranium (Pelargonium sp.) have been the subject of many studies concerning essential oil, unlike the edible flowers of scent Pelargonium despite the beneficial properties of chemical compounds present in such organ and the fragrances produced. Therefore, we investigated organic compounds, total phenols and the antioxidant activity of the flowers with particular attention to the volatile compounds emitted by flowers of Pelargonium ‘Endsleigh’ at three stages of development. We identified several major phenols and organic compounds that revealed significative difference compared with other Pelargonium flowers, and employing the solid-phase micro extraction (SPME) methodology we determined that the production of volatile compounds decreases during the flower development. In addition, the emission of volatiles is accomplished mainly by the sepals. In conclusion, to use Pelargonium ‘Endsleigh’ flowers, it is important in ensuring that they have not yet opened and that the sepals are in place.

While studying aromas produced by the edible flowers of Tulbaghia violacea, we noticed a different production of (Z)-3-Hexenyl acetate (a green-leaf volatile, GLV) by purple (var. ‘Violacea’) and white (var. ‘Alba’) flowers. The white Tulbaghia flowers constantly emits (Z)-3-Hexenyl acetate, which is instead produced in a lower amount by the purple-flowered variety. Thus, we moved to analyze the production of (Z)-3-Hexenyl acetate by whole plants of the two varieties by keeping them confined under a glass bell for 5 h together with a SPME (Solid Phase Micro Extraction) fiber. Results show that six main volatile compounds are emitted by T. violacea plants: (Z)-3-Hexenyl acetate, benzyl alcohol, nonanal, decanal, (Z)-3-Hexenyl-α-methylbutyrate, and one unknown compound. By cutting at half-height of the leaves, the (Z)-3-Hexenyl acetate is emitted in high quantities from both varieties, while the production of (Z)-3-Hexenyl-α-methylbutyrate increases. (Z)-3-Hexenyl acetate is a GLV capable of stimulating plant defenses, attracting herbivores and their natural enemies, and it is also involved in plant-to-plant communication and defense priming. Thus, T. violacea could represent a useful model for the study of GLVs production and a ‘signal’ plant capable of stimulating natural defenses in the neighboring plants.

Consumers appreciate microgreens for their vast variety of colors and flavors. Usually, they are grown employing peat, a substrate that is used in large quantities. In order to identify a more sustainable propagation protocol and to reduce the amount of peat consumed, alternative propagation protocols were evaluated. Jute is a biodegradable substrate with lower post-harvest costs because it does not leave particles on microgreens. This work evaluates the microgreen yield, flavor, texture, and phytochemical compounds when grown on jute. Green mustard (Brassica nigra) is one of the most popular microgreens. When growing these microgreens on jute (three repetitions), it was necessary to increase the frequency of irrigation and reduce the amount of water for each turn. In addition, the propagation time needed to be increased from 5 to 7 days. The tasters found no difference in flavor and only a slight difference in texture was observed when microgreens were grown on jute. The phenol and chlorophyll levels were unchanged, while carotenoid levels were slightly higher. Thus, the cultivation of green mustard on jute has a minimal impact on microgreens and leads to increased sustainability and reduced post-harvest costs.