Technology of hydroponic cultivation of wheat microgreens

Due to its nutritional value, wheat microgreens are considered to be a functional food that is gaining popularity as a supplement to people's daily diet. The study offers the urban population a technology for the production of wheat microgreens at home with an increased content of chlorophyll a and b. These antioxidants attract attention as potential antiviral agents that suppress inflammatory responses that often complicate infection or chronic disease. The aim of the study has been to develop a technology for the hydroponic cultivation of wheat microgreens. A theoretical and experimental substantiation of the expediency of developing a technology for hydroponic cultivation of wheat microgreens as a food raw material has been given. The relationship between the methods of seed treatment and mold damage to wheat sprouts during cultivation, as well as between the sowing density and the yield of green mass of wheat microgreens, has been revealed. The influence of lighting on the growth of microgreens and on the yield of juice has been studied, the yield of green mass of various wheat varieties and the accumulation of chlorophyll a and chlorophyll b in microgreens during hydroponic cultivation have been analyzed. The maximum yield of green mass of wheat microgreens has been obtained at a sowing density of 0.15 g/cm2. The largest yield of green mass and the highest percentage of juice yield have been obtained from microgreens grown under white and red LED lighting in the range of 4,500- 12,000 lux. The varietal specificity for the types of plant lighting has been revealed. The maximum yield has been obtained in the Iren` variety under all types of lighting. The maximum accumulation of chlorophyll a in the leaves of microgreens has been in the Iren` variety when illuminated with red-white LEDs at a seeding rate of 0.15 g/cm2. It becomes evident that, with proper care, microgreens could be the food of the future.