Influence of coconut water as a natural biostimulant through seed priming on phenolic and flavonoid content in radish and beet microgreens

Abstract:

Microgreens are young, edible seedlings recognized for their high nutritional density and rich antioxidant content, making them important functional foods in modern diets. Traditional agricultural practices in India have long utilized natural plant-based substances such as coconut water to enhance seed vigour and crop quality. In this context, seed priming with natural biostimulants represents an eco-friendly strategy to improve microgreen quality. The present study aims to evaluate the effect of coconut water seed priming at different concentrations (10%, 20%, 30%, and 40%) on total phenolic and flavonoid content in radish and beet microgreens. The results revealed distinct, species-specific responses. In radish microgreens, the highest total phenolic content was observed in the control with a general decline under treatments, although 30% concentration remained comparable. In contrast, beet microgreens exhibited enhanced phenolic content at 10% and 40% compared to control, indicating a stimulatory effect at moderate concentrations. For flavonoids, radish microgreens showed the highest content in control, with reduction at lower concentrations and partial recovery at higher levels (30-40%). Conversely, beet microgreens recorded maximum flavonoid content at 10%, exceeding the control, followed by moderate levels at higher concentrations. Overall, coconut water priming exhibited a concentration-dependent and crop-specific influence on phytochemical accumulation. While radish microgreens showed limited enhancement, beet microgreens responded positively, particularly at 10% concentration. These findings highlight the potential of coconut water as a natural biostimulant for improving the nutritional and functional quality of microgreens. The observed effects may be associated with modulation of phenolic biosynthesis pathways.