Moderate Salinity of Nutrient Solution Improved the Nutritional Quality and Flavor of Hydroponic Chinese Chives ( Allium tuberosum Rottler)

• Published in: Foods Vol. 12; no. 1; p. 204
• Main Authors: Xie, Bojie, Xiao, Xuemei, Li, Haiyan, Wei, Shouhui, Li, Ju, Gao, Yanqiang, Yu, Jihua
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 01.01.2023; MDPI
• Subjects: Allium tuberosum; Aroma compounds; Ascorbic acid; Chinese chive; Chives; Farmers; Flavor; Flavors; Food quality; Food science; Fruits; Garlic; Gas chromatography; Headspace; Humidity; Hydroponics; Mass spectrometry; Mass spectroscopy; Metabolites; Nutrients; Nutritional aspects; nutritional quality; Nutritive value; Odor; Odors; Physiological aspects; Salinity; Seeds; Sodium chloride; Solid phase methods; Solid phases; Vegetables; Vitamin C; Volatile compounds; China; flavor; volatile compounds; Chinese chive; nutritional quality; sodium chloride
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods12010204

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 (Allium tuberosum 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.