Moderate Salinity of Nutrient Solution Improved the Nutritional Quality and Flavor of Hydroponic Chinese Chives (<i>Allium tuberosum</i> Rottler)
Sodium chloride (NaCl), as a eustressor, can trigger relevant pathways to cause plants to produce a series of metabolites, thus improving the quality of crops to a certain extent. However, there are few reports on the improvement of nutrient quality and flavor of hydroponic Chinese chives (<i>...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-01-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/1/204 |
| _version_ | 1827760597755756544 |
|---|---|
| author | Bojie Xie Xuemei Xiao Haiyan Li Shouhui Wei Ju Li Yanqiang Gao Jihua Yu |
| author_facet | Bojie Xie Xuemei Xiao Haiyan Li Shouhui Wei Ju Li Yanqiang Gao Jihua Yu |
| author_sort | Bojie Xie |
| collection | DOAJ |
| description | Sodium chloride (NaCl), as a eustressor, can trigger relevant pathways to cause plants to produce a series of metabolites, thus improving the quality of crops to a certain extent. However, there are few reports on the improvement of nutrient quality and flavor of hydroponic Chinese chives (<i>Allium tuberosum</i> Rottler) by sodium chloride. In this study, five NaCl concentrations were used to investigate the dose-dependent effects on growth, nutritional quality and flavor in Chinese chives. The results show that 10 mM NaCl had no significant effect on the growth of Chinese chives, but significantly decreased the nitrate content by 40% compared with 0 mM NaCl treatment, and the content of soluble protein and vitamin C was increased by 3.6% and 2.1%, respectively. In addition, a total of 75 volatile compounds were identified among five treatments using headspace solid-phase microextraction gas chromatography/mass spectrometry (HS-SPME/GC-MS). Compared with the 0 mM NaCl treatment, 10 mM NaCl had the greatest effect on the quantity and content of volatile compounds, with the total content increased by 27.8%. Furthermore, according to the odor activity values (OAVs) and odor description, there were 14 major aroma-active compounds (OAVs > 1) in Chinese chives. The “garlic and onion” odor was the strongest among the eight categories of aromas, and its highest value was observed in the 10 mM NaCl treatment (OAVs = 794).Taken together, adding 10 mM NaCl to the nutrient solution could improve the nutritional quality and flavor of Chinese chives without affecting their normal growth. |
| first_indexed | 2024-03-11T10:00:36Z |
| format | Article |
| id | doaj.art-2d5636ef197c41fa8549d12bd3d20fa5 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T10:00:36Z |
| publishDate | 2023-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-2d5636ef197c41fa8549d12bd3d20fa52023-11-16T15:23:49ZengMDPI AGFoods2304-81582023-01-0112120410.3390/foods12010204Moderate Salinity of Nutrient Solution Improved the Nutritional Quality and Flavor of Hydroponic Chinese Chives (<i>Allium tuberosum</i> Rottler)Bojie Xie0Xuemei Xiao1Haiyan Li2Shouhui Wei3Ju Li4Yanqiang Gao5Jihua Yu6College of Horticulture, Gansu Agricultural University, Lanzhou 730070, ChinaCollege of Horticulture, Gansu Agricultural University, Lanzhou 730070, ChinaCollege of Water Conservancy and Hydropower Engineering, Gansu Agricultural University, Lanzhou 730070, ChinaCollege of Horticulture, Gansu Agricultural University, Lanzhou 730070, ChinaCollege of Horticulture, Gansu Agricultural University, Lanzhou 730070, ChinaCollege of Horticulture, Gansu Agricultural University, Lanzhou 730070, ChinaCollege of Horticulture, Gansu Agricultural University, Lanzhou 730070, ChinaSodium chloride (NaCl), as a eustressor, can trigger relevant pathways to cause plants to produce a series of metabolites, thus improving the quality of crops to a certain extent. However, there are few reports on the improvement of nutrient quality and flavor of hydroponic Chinese chives (<i>Allium tuberosum</i> Rottler) by sodium chloride. In this study, five NaCl concentrations were used to investigate the dose-dependent effects on growth, nutritional quality and flavor in Chinese chives. The results show that 10 mM NaCl had no significant effect on the growth of Chinese chives, but significantly decreased the nitrate content by 40% compared with 0 mM NaCl treatment, and the content of soluble protein and vitamin C was increased by 3.6% and 2.1%, respectively. In addition, a total of 75 volatile compounds were identified among five treatments using headspace solid-phase microextraction gas chromatography/mass spectrometry (HS-SPME/GC-MS). Compared with the 0 mM NaCl treatment, 10 mM NaCl had the greatest effect on the quantity and content of volatile compounds, with the total content increased by 27.8%. Furthermore, according to the odor activity values (OAVs) and odor description, there were 14 major aroma-active compounds (OAVs > 1) in Chinese chives. The “garlic and onion” odor was the strongest among the eight categories of aromas, and its highest value was observed in the 10 mM NaCl treatment (OAVs = 794).Taken together, adding 10 mM NaCl to the nutrient solution could improve the nutritional quality and flavor of Chinese chives without affecting their normal growth.https://www.mdpi.com/2304-8158/12/1/204sodium chloridenutritional qualityflavorChinese chivevolatile compounds |
| spellingShingle | Bojie Xie Xuemei Xiao Haiyan Li Shouhui Wei Ju Li Yanqiang Gao Jihua Yu Moderate Salinity of Nutrient Solution Improved the Nutritional Quality and Flavor of Hydroponic Chinese Chives (<i>Allium tuberosum</i> Rottler) Foods sodium chloride nutritional quality flavor Chinese chive volatile compounds |
| title | Moderate Salinity of Nutrient Solution Improved the Nutritional Quality and Flavor of Hydroponic Chinese Chives (<i>Allium tuberosum</i> Rottler) |
| title_full | Moderate Salinity of Nutrient Solution Improved the Nutritional Quality and Flavor of Hydroponic Chinese Chives (<i>Allium tuberosum</i> Rottler) |
| title_fullStr | Moderate Salinity of Nutrient Solution Improved the Nutritional Quality and Flavor of Hydroponic Chinese Chives (<i>Allium tuberosum</i> Rottler) |
| title_full_unstemmed | Moderate Salinity of Nutrient Solution Improved the Nutritional Quality and Flavor of Hydroponic Chinese Chives (<i>Allium tuberosum</i> Rottler) |
| title_short | Moderate Salinity of Nutrient Solution Improved the Nutritional Quality and Flavor of Hydroponic Chinese Chives (<i>Allium tuberosum</i> Rottler) |
| title_sort | moderate salinity of nutrient solution improved the nutritional quality and flavor of hydroponic chinese chives i allium tuberosum i rottler |
| topic | sodium chloride nutritional quality flavor Chinese chive volatile compounds |
| url | https://www.mdpi.com/2304-8158/12/1/204 |
| work_keys_str_mv | AT bojiexie moderatesalinityofnutrientsolutionimprovedthenutritionalqualityandflavorofhydroponicchinesechivesialliumtuberosumirottler AT xuemeixiao moderatesalinityofnutrientsolutionimprovedthenutritionalqualityandflavorofhydroponicchinesechivesialliumtuberosumirottler AT haiyanli moderatesalinityofnutrientsolutionimprovedthenutritionalqualityandflavorofhydroponicchinesechivesialliumtuberosumirottler AT shouhuiwei moderatesalinityofnutrientsolutionimprovedthenutritionalqualityandflavorofhydroponicchinesechivesialliumtuberosumirottler AT juli moderatesalinityofnutrientsolutionimprovedthenutritionalqualityandflavorofhydroponicchinesechivesialliumtuberosumirottler AT yanqianggao moderatesalinityofnutrientsolutionimprovedthenutritionalqualityandflavorofhydroponicchinesechivesialliumtuberosumirottler AT jihuayu moderatesalinityofnutrientsolutionimprovedthenutritionalqualityandflavorofhydroponicchinesechivesialliumtuberosumirottler |