Editorial: Micro-scale vegetable production: sprouts and microgreens as innovative functional foods

In recent years, sprouts and microgreens have gained popularity as innovative functional foods due to their attractive colors, textures, and flavors. Microgreens exhibit higher phytochemical and antioxidant content compared to mature leaves (Lone et al., 2024). Various factors including plant genotype, cultivation system, environmental conditions, and post-harvest storage affect phytochemical concentration in sprouts and microgreens (Teng et al., 2023). The main focus of this Research Topic was the study of microgreens, and how genetic and pre-harvest factors can influence agronomic and nutritional quality of microgreens.