Abstract:

In order to select the optimal red and blue light ratio for the growth of hydroponic leeks in an artificial light plant factory hydroponic system, Chinese chives ‘791’ were utilized as test materials, and five different red and blue light ratio treatments (R:B) were established, namely T₂ (1:1), T₃ (3:1), T₄ (5:1), T₅ (7:1), and T₆ (9:1). A white light treatment (T₁) was employed as a control. The impact of varying red and blue light ratios on the growth indicators, physiological markers, and flavor quality of hydroponic Chinese chives was studied. The results showed that compared with the control, treatments from T₂ to T₄ had no significant effect on the growth indicators of Chinese chives, but significantly increased yield. The yield increases for T₄, T₅, and T₆ treatments reached 38.10%, 41.26%, and 57.19% respectively. Although the T₆ treatment significantly improved the chlorophyll fluorescence parameters (Fv/Fm, Fv/Fo), the total phenols, flavonoids, and vitamin content decreased significantly by 32.43%, 31.18%, and 55.68% respectively. Flavor analysis showed that an increase in the proportion of red light promoted the production of specific flavor substances such as W5S, W2S, and CSO, while the content of W1S decreased correspondingly. In the T₆ treatment, the increase in high red light proportion promoted growth, yield, and accumulation of specific flavor substances, while reduced nutritional value and photosynthetic pigment content. Comprehensive analysis of yield, nutritional quality, and flavor factors suggested that in the cultivation of chives, it was recommended to use a red-blue light ratio range of T₄ (R:B=5:1) to T₅ (R:B=7:1), which can yield higher outputs and superior flavor quality in Chinese chives cultivation.

Key words: hydroponic Chinese chives, light quality ratio, flavor quality, chlorophyll fluorescence parameters, growth indices, physiological indices