Effect of Chlorophyll in Garlic Chives (Allium tuberosum) Leaves by Drought and pH

Allium tuberosum Rotter (garlic chives) is a species of plant native to the Chinese province and naturalized elsewhere in Asia and around the world. In Korea, chives are boiled and used as seasoned vegetables or as soup ingredients, and are also used for chive kimchi and cucumber pickles. This paper describes experimental results for chlorophyll content and efficiency with drought stress and soil acidity on garlic chives. Analytical determination of total chlorophyll (a, b) was performed with spectrophotometer. Chlorophyll fluorescence analysis was used to measure photosynthetic parameters with the Imaging-PAM Chlorophyll Fluorometer. The content of total chlorophyll was 0.711 at 80% moisture. The content for chlorophylls a, b, and total were 0.333, 0.151, and 0.390 at 10% moisture, respectively. The simple type of regression showed the relation between chlorophylls as a function of acidity. The slope factors for chlorophyll content (a, b, and total) were 0.866, 0.903, and 0.910, respectively. The current fluorescence yield (Ft) was increased to the decrease of water in soils. The maximal PSII quantum yield, Fv/Fm was the highest at 70% moisture among nine moisture percentage stages. The slope factors of Ft, Fm (maximum fluorescence yield), Fv (quenched state), and Fv/Fm for chlorophyll efficient indicators were -0.873, 0.977, 969, and 0.897, respectively. Water stress decreased chlorophyll a, chl b, chl (a + b) contents, and the chl a/b ratio in the A. tuberosum. Low soil pH also affected the chlorophyll content and efficiency of A. tuberosum.