Abstract:To clarify the quality difference of hotbed chives from the main producing areas in Sichuan and Yunnan, the nutritional quality (water, soluble proteins, soluble sugars, cellulose, ascorbic acid, total phenols, total flavonoids, and alliin contents), volatile substance content, and appearance quality (unit weight, total length, stem-to-leaf ratio, maximum leaf width, number of tillers) of hotbed chives produced in Tangyuan, Sichuan and Mile, Yunnan were analyzed, measured, and comprehensively evaluated. The results showed that, following commercial treatment, hotbed chives from both areas were clean and tidy, of uniform length (50 cm), and had a high degree of standardization and good commerciality. ‘Tangyuan’ hotbed chives were heavier, with longer stems, yellow leaves, and a crispy and tender texture; they had a rich ascorbic acid content with abundant volatile substances, of which methylallyl disulfide was the main volatile. In contrast, ‘Mile’ hotbed chives had long leaves, and were sweet and rich in phenolic substances such as dimethyl disulfide, which was the main volatile substance. To sum up, ‘Tangyuan’ and ‘Mile’ hotbed chives have the same nutritional quality, but show obvious differences in appearance, flavor, and taste; thus, exhibiting different unique characteristics.
