Effect of Spraying with Salicylic Acid and Glutamine on the Growth, Yield, and Post-Harvest Food Quality of Hydroponically Grown Green Onions (Allium fistulosum) | ||
| مجله علوم و صنایع غذایی ایران | ||
| Volume 23, 176-ویژه نامه, July 1405, Pages 255-262 PDF (315.59 K) | ||
| Document Type: مقاله پژوهشی | ||
| DOI: 10.48311/fsct.2026.120942.83178 | ||
| Authors | ||
| Lubna Ali Abdel Fattah* ; Mohammed Hadi Obaid | ||
| Faculty of Agriculture - University of Karbala, Department of Horticulture and Landscape Engineering | ||
| Abstract | ||
| The study was undertaken as a randomized complete block design with three replications to evaluate the effect of foliar spraying of salicylic acid (0, 100, 200, 300 mg L⁻¹) and glutamine (0, 50, 100, 200 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 14 days of refrigerated storage (4°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 4°C for 7 days) to assess the suitability of the produce for fresh-cut food applications. Results indicated significant differences in leaf chemical indices with salicylic acid (300 mg L⁻¹) for nitrogen (1.95%), phosphorus (0.22%), and potassium (1.53%). The same treatment also recorded significant superiority in total soluble solids (8.70%) and total flavonoids (38.78 mg/g fresh weight). Glutamine (200 mg L⁻¹) gave nitrogen (1.81%), phosphorus (0.24%), potassium (1.38%), total soluble solids (8.05%), and total flavonoids (34.68 mg/g fresh weight). The interaction (S3G3) achieved the highest values: nitrogen (2.06%), potassium (1.55%), phosphorus (0.22%), total soluble solids (9.20%), and total flavonoids (41.99 mg/g fresh weight). | ||
| Keywords | ||
| Japanese green onion; salicylic acid; glutamine | ||
| References | ||
|
| ||
|
Statistics Article View: 119 PDF Download: 190 |
||