Effects of different nitrogen forms on the nutritional quality and physiological characteristics of Chinese chive seedlings
YD, Sun | WR, Luo | HC, Liu
Nitrogen plays a vital role in the growth, development and nutritional quality of Chinese chive, which is an important leafy vegetable. The effects of improved Hoagland nutrient solutions on the nutritional quality and physiological characteristics of three Chinese chive cultivars (Saisong, Pingjiu No. 4 and Pingjiu No. 8) were investigated by modulating the ratio of nitrite nitrogen (NO<sub>3</sub><sup>–</sup>-N) to ammonia nitrogen (NH<sub>4</sub><sup>+</sup>-N). Improved Hoagland nutrient solutions with NO<sub>3</sub><sup>–</sup>-N to NH<sub>4</sub><sup>+</sup>-N ratios of 50:50 and 75:25 could effectively promote the accumulation of soluble protein, soluble sugar, vitamin C and proline; decrease the malondialdehyde content; and induce the superoxide dismutase and peroxidase activities of the three cultivars. It is strongly suggested that NO<sub>3</sub><sup>–</sup>-N to NH<sub>4</sub><sup>+</sup>-N ratios of 50:50 and 75:25 improve nutritional quality and promote growth and are thus suitable for Chinese chive growth under hydroponic culture.
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