Growth, physiological indicators, and quality of chives in hydroponic systems with different concentrations of magnesium sulfate

Resumo

Chives are popular herbs for consumers. This study aimed to evaluate the growth, physiological responses, and quality attributes of chives grown in hydroponic systems containing different concentrations of magnesium sulfate. The treatments consisted of a standard solution with the addition of magnesium sulfate at the following doses (g/l): standard solution 0.4; 0.42, 0.44; 0.46, and 0.48. The results showed that increasing the magnesium sulfate concentration contributed to a 44% reduction in leaf drop, thereby positively influencing the growth and visual appearance of the chives. The relative chlorophyll index (58.64) at the highest concentration of magnesium sulfate revealed an increase in the chlorophyll content and, consequently, in the green color of the plants, as demonstrated by the °hue angle. In addition, the higher concentration of magnesium sulfate provided increase in the content of soluble solids and a 50.6% rise in phenolic compounds. The increase in the dose of magnesium sulfate contributed to reduced leaf fall, improved visual appearance, greater bioactive compounds, and enhanced leaf sweetness to meet the quality standards that consumers expect for this herb.