Considering the high concentration of beneficial substances in microgreens, the nutritional value of the human diet has a great deal of potential to be improved. Because of their great nutritional content and varied sensory properties, microgreens have become more and more popular as food ingredients in recent years. They are becoming more popular as a result of their beautiful and varied flavours, textures and colours. The quick quality degradation that occurs soon after harvest, which keeps costs high and limits commerce to local sales, is a key barrier to the establishment of the microgreen business. Microgreens are edible seedlings, comprising vegetables and herbs. They have many characteristics with sprouts. Microgreens swiftly wilt, dry and degrade after being harvested and they lose certain nutrients very quickly.