What is the effect of salicylic acid (SA) on the amino acid content of Swiss chard (Beta vulgaris L.) under different irrigation treatments?

Amino acids are essential nutrients that contribute to the nutritional value of vegetables. The study analyzed the free amino acid content in Swiss chard under different irrigation treatments and foliar application of SA.

From: "Effects of foliar application of salicylic acid on physiological and qualitative parameters in differently colored Swiss chard (Beta vulgaris L. ssp. cicla) under an aquaponic system", Journal of Agriculture and Food Research, Volume 22, August 2025, 102140

The study found that the most notable effect of the irrigation treatments was the reduction in the concentration of different amino acids caused by the 50/100 treatment in white chard. In contrast, the 50F/50D treatment in red chard resulted in increases in certain amino acids like Phe, Glu, and Arg. The application of SA had varying effects, with the most significant changes observed in white chard irrigated with the 50F/50D treatment, which led to an increase in Glu and a decrease in Ile and Ala. These results suggest that SA and irrigation treatments can influence the amino acid profile of Swiss chard, potentially affecting its nutritional quality.