Effects of Amino Acid Treatments on Growth，Quality，and Yield of Hydroponic Chinese Chive
HAN Beibei1，2，3，WANG Baoju2，3，TONG Jing2，3，LIU Mingchi2，3，WU Zhanhui2，3，MENG Yanling1*，LIU Ning2，3
1College of Landscape and Ecological Engineering，Hebei University of Engineering，Handan 056038，Hebei，China； 2Key Laboratory of Urban Agriculture of North China，Ministry of Agriculture and Rural Affairs，Beijing Vegetable Research Institute，Beijing Academy of Agricultural and Forestry Sciences，Beijing 100097，China；3National Engineering Research Center for Vegetables，Beijing Academy of Agricultural and Forestry Sciences，Beijing 100097，China
Abstract：The special flavour of hydroponic Chinese chive is inferior to that of soil-grown one．The
reason is the inadequate accumulation of CSO in special flavour precursor substance．In order to promote the special flavour of hydroponic Chinese chive，this experiment added 4 kinds of amino acids participated in CSO biosynthesis，including valine（Val），serine （Ser），cysteine（Cys），and glutamic acid（Glu）to neutrient solution；studied the effects of these 4 amino acids on growth and development，nutritional quality，and special flavour of hydroponic Chinese chive．Experiment results indicated that amino acid treatments had little effect on photosynthetic pigment contents and nutritional quality indexes．Their influences on growth index，yield，and pungency degree of Chinese chive were not exactly the same．Among these amino acids，Glu treatment had the best effect．It could not only significantly enhance the growth of Chinese chive，increase its yield and VC content，but also outstandingly improve the expression of 4 FMO genes in Chinese chive，thus promoting its pungency degree to the level of soil-grown products．In conclusion，adding 1 mmol · L-1 Glu to nutrient solution could effectively improve the quality，increase yield，significantly promote pungency degree，and lifting the special flavour of hydroponic Chinese chive．
