Moderate Salinity of Nutrient Solution Improved the Nutritional Quality and Flavor of Hydroponic Chinese Chives ( 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 (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.

Physical, chemical, and biological control of black rot of brassicaceae vegetables: A review.

As one of the important sources of human nutrition, Brassicaceae vegetables are widely grown worldwide. Black rot caused by pv. () seriously affects the quality and yield of Brassicaceae vegetables.

Optimization of Headspace Solid-Phase Micro-Extraction Conditions (HS-SPME) and Identification of Major Volatile Aroma-Active Compounds in Chinese Chive ( Rottler).

In order to rapidly and precisely identify the volatile compounds in Chinese chive ( Rottler), seven key parameters of headspace solid-phase micro-extraction conditions (HS-SPME) from Chinese chive were optimized. A total of 59 volatile compounds were identified by using the optimized method, including 28 ethers, 15 aldehydes, 6 alcohols, 5 ketones, 2 hydrocarbons, 1 ester, and 2 phenols. Ethers are the most abundant, especially dimethyl trisulfide (10,623.