Yield and antioxidant activity of microgreens Petroselinumcrispum

The paper explores the germination of seeds, yields and an tioxidant properties of microgreens of different varieties and varieties of Petroselinumcrispum (Mill.) Nym. in controlled microclimatic conditions. The most active germination of seeds was observed in the interval of 7-11 days after sowing. The total increase in microgreens in height almost stops after 14 days of germination in the dark. Thus, growing products by germination in the dark is advisable longer than this period to get microgreens promising leafy varieties of parsley. A significant increase in total antioxidant activity in seed germination has been established – 2.7-5.6 times for different varieties. Parsley Petroselinumcrispum (Mill.) Nym. – a herbaceous plant used in many kitchens of the world as spicy and for the preparation of side dishes. The main flavor compounds of parsley are 1.3.8-n-metatrien, apiol, myristicin, and tetramethoxyallbenzene, of which apiol and mydisticin are “toxic in large doses”. Green, herbaceous and fruit notes in parsley are determined by the hex-3-enil, (Z)-hex-3-enol and (Z)-hex-3-enylacerate. It is proposed to use parsley as a component of functional products in the treatment of cancer. Growing parsley microgreens is advisable due to the high antioxidant and other beneficial properties. Despite the slow and time-stretched germination of seeds, within 2 weeks of cultivation formed a fairly high vegetative mass, which can be used for food and medicinal purposes, for example, as a product of functional nutrition. It is possible to grow products in the dark without the use of artificial light sources. The highest yield is provided by leafy varieties of parsley compared to root varieties.