Effect of Spraying with Salicylic Acid and Glutamine on the Growth, Yield, and Post-Harvest Food Quality of Hydroponically Grown Green Onions (Allium fistulosum)

The study was undertaken as a randomized complete block design with three replications to evaluate the effect of foliar spraying of salicylic acid (۰, ۱۰۰, ۲۰۰, ۳۰۰ mg L⁻¹) and glutamine (۰, ۵۰, ۱۰۰, ۲۰۰ mg L⁻¹) on growth, yield, and post-harvest food quality parameters of green onion (Allium fistulosum) grown hydroponically. In addition to pre-harvest chemical indices (nitrogen, phosphorus, potassium, total flavonoids, total soluble solids), post-harvest quality attributes relevant to food processing were evaluated, including color stability (L, a, b values) during ۱۴ days of refrigerated storage (۴°C), texture firmness (kg/cm²), and sensory acceptability (appearance, flavor, crispness) by a semi-trained panel. Furthermore, the retention of total flavonoids was monitored after simulated minimal processing (washing, cutting, and storage at ۴°C for ۷ days) to assess the suitability of the produce for fresh-cut food applications. Results indicated significant differences in leaf chemical indices with salicylic acid (۳۰۰ mg L⁻¹) for nitrogen (۱.۹۵%), phosphorus (۰.۲۲%), and potassium (۱.۵۳%). The same treatment also recorded significant superiority in total soluble solids (۸.۷۰%) and total flavonoids (۳۸.۷۸ mg/g fresh weight). Glutamine (۲۰۰ mg L⁻¹) gave nitrogen (۱.۸۱%), phosphorus (۰.۲۴%), potassium (۱.۳۸%), total soluble solids (۸.۰۵%), and total flavonoids (۳۴.۶۸ mg/g fresh weight). The interaction (S۳G۳) achieved the highest values: nitrogen (۲.۰۶%), potassium (۱.۵۵%), phosphorus (۰.۲۲%), total soluble solids (۹.۲۰%), and total flavonoids (۴۱.۹۹ mg/g fresh weight).

کلیدواژه ها:

Japanese green onion ، Salicylic acid ، glutamine