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Potassium Biofortification of Quinoa Microgreens: A Holistic Enhancement of Yield, Nutritional Components, and
Qiang Wang1,2,3, Xiaonan Yan1, Xiaotian Liang2,3
1Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, Sichuan, 610106, PR China.
Abstract:
The increasing global demand for functional foods rich in nutrients has spurred the exploration of agricultural practices aimed at enhancing the nutritional quality of crops. This study explored the effects of potassium biofortification on quinoa microgreens (QMG). The results showed that treatment with 8 mmol·L- 1 KCl increased fresh weight by 60.25-fold, reduced nitrate and free amino acids, and increased the contents of soluble sugars, proteins, vitamin C, fats, and cellulose. The application of potassium also increased the contents of polyphenols, flavonoids, and saponins, as well as the activity of antioxidant enzymes. A comprehensive evaluation indicated that QMG harvested 25 days after germination had optimal nutritional value and lower nitrate content. This study demonstrates that potassium biofortification is an effective strategy to improve the yield, nutritional quality, and health-promoting value of QMG, providing a theoretical basis for its development as a functional food.
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