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Plant Science Today (PST)

Research Articles

Vol. 13 No. 2 (2026)

Impact of exogenous calcium chloride on quality of mustard microgreens

DOI
https://doi.org/10.14719/pst.11874
Submitted
21 September 2025
Published
04-05-2026 — Updated on 13-05-2026
Versions

Abstract

Microgreens are considered “functional foods” because they have specific health benefits or disease prevention benefits beyond their basic nutritional value. Calcium chloride (CaCl2) has been widely studied for its potential to enhance both plant growth and nutrition. Therefore, the present study was conducted to investigate the effects of CaCl2 (0, 10 & 20 mM) on the morpho-physiological and quality of mustard microgreens. In this study, mustard genotypes RH 1710 and RH 1975 were grown hydroponically and exposed to different levels of CaCl2 before germination. The results of the present study showed that CaCl2 (20 mM) significantly improved the morpho-physiological parameters in the microgreen of RH 1975, such as full seedling length (21.4 cm), seed vigour index (I & II) (939.30 & 6510), fresh and dry weight (0.22 & 0.103 g plant-1), chlorophyll content (1.34 mg g-1), photochemical quantum yield (0.85), fresh and dry weight of seedlings (0.26 & 0.15 g plant-1). The calcium content in the microgreens of both genotypes was significantly altered by CaCl2 treatment. The biochemical properties, including total phenolic content (1.38 mg GAE g-1), total flavonoid content (0.70 mg CE g-1), ascorbic acid content (0.56 mg g-1) and total antioxidant activity (32.51 mg AAE g-1), were highest in RH 1710 microgreens under 20 mM CaCl2, while the total soluble sugar content (26.89 mg GE g-1) and total glucosinolate content (80.67 μmol g-1) were highest in RH 1975 microgreens. There is a positive Pearson’s product-moment correlation between all biochemical parameters of the mustard microgreens. The microgreens of RH 1975 showed enhanced morpho-physiological characteristics, while the microgreens of RH 1710 exhibited superior quality. Thus, the CaCl₂ in hydroponic systems may contribute to improved shelf life, better visual quality and consistent product standards, thereby increasing market value and consumer acceptance of mustard microgreens.

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