Abstract: Microgreens, the seedlings of certain vegetables, have attracted great attention for their simple growth patterns and high nutritious quality. The growth of microgreens is significantly influenced by light, which alters the levels of trace elements, polyphenols, ascorbic acid, and carotenoids in sprouts that are beneficial to human health. Microgreens exhibit unique sensory and flavor properties, and contain higher concentrations of bioactive phytochemicals when compared with their mature counterparts. These bioactive ingredients offer microgreens various pharmacological functions such as anti-obesity, anti-diabetic, antioxidant, and anti-inflammatory effects. However, there are also potential food safety hazards associated with microgreens, which can be reduced through a variety of measures such as disinfecting irrigation water and changing the culture medium during the growth process. Additionally, pre-and post-harvest treatments and modified atmosphere packaging (MAP) can prolong the shelf-life of microgreens. This review examines the impact of light on the morphology and chemical composition of microgreens during the growth process, provides an overview of the nutritional and functional properties of microgreens and their effective storage methods, and evaluates the safety of microgreens for consumption. We aim to provide theoretical support for the sustainable development of microgreens.

Key words: microgreens; light; nutrient composition; medicinal and edible functions; safety