
































































Some parameters of hydroponic and soil Rhubarb cultivated in the Ararat Valley of Armenia
							| Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007



	

				
						
 
	Skip to main content
	Skip to main navigation menu
		Skip to site footer


			

				
					
						Open Menu
					
										
																Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007
										

				


				
				
					
					
						
																					
				
					Home
				
										
									
										Food Science Publisher
									
								
	
									
										Functional Food Center
									
								


							
	
				
					Current
				
							
	
				
					Archives
				
							
	
				
					About
				
										
									
										About the Journal
									
								
	
									
										Aims and Scope
									
								
	
									
										Contact
									
								
	
									
										Editing Services
									
								
	
									
										Editorial Team
									
								
	
									
										Express Peer Review
									
								
	
									
										Graphical Abstract
									
								
	
									
										Journal Insights
									
								
	
									
										Privacy Statement
									
								
	
									
										Submissions
									
								


							
	
				
					Announcements
				
							
	
				
					Search
				
							



				

																						
									
										
										Search
									
								

													

					

					
								
				
					Register
				
							
	
				
					Login
				
							



					

				
			

		

						
			
				


			
		
			
				Home
			
			/
		
	
			
				Archives
			
			/
		
	
				
					Vol. 14 No. 8 (2024): August 2024
				
				/
			
	
			
									Research Articles
							
		



	
		  	 

		
	
		Some parameters of hydroponic and soil Rhubarb cultivated in the Ararat Valley of Armenia
	


	
	
		

							
					Authors

						
							
								Mahsa Daryadar
							
																																		
	
							
								Artur Matevosyan
							
																																		
	
							
								Hamid Reza Roosta
							
																																		
	
							
								Mansour Ghorbanpour
							
																																		
	
							
								Anjelika Stepanyan
							
																																		
	
							
								Aristakes Ghahramanyan
							
																																		
	
							
								Anna  Tadevosyan
							
																																		


				
			
																	
					
												DOI:
					

					
						
							https://doi.org/10.31989/ffhd.v14i8.1401
						
					
				
			

						
										
					Abstract

					Background: Today, the rhubarb plant is selectively included in the diet. Rhubarb juice offers a unique flavor with a surprising range of potential health benefits. Rhubarb is rich in antioxidants, particularly anthocyanins, the pigments responsible for its red hue. These antioxidants are believed to possess anti-inflammatory and anti-bacterial properties, potentially aiding in the fight against various health concerns. Rhubarb juice is an excellent source of vitamins C, and K, crucial for bone health and blood clotting, and also contains vitamin A, contributing to healthy skin and vision. 

Context and purpose of this study: to investigate for the first time the cultivation of rhubarb (Rheum rhabarbarum) in the Ararat Valley of Armenia in both hydroponic and soil conditions. The research focuses on identifying the optimal growth period to maximize key quality indicators of rhubarb stalks and juice for food and medicinal applications: Brix value, juice density, total titratable acidity, and vitamin C content.

Results: Hydroponic cultivation significantly (by three folds) increased the fresh weight of rhubarb petioles (stalks) compared to soil plants. The maximum accumulation of vitamin C in hydroponic plants was observed at the beginning (June) and end (September) of the growing season (19.4 and 17.3 mg%) respectively. However, there was not a significant difference in vitamin C content during July and August (14.3 and 14.0 mg% respectively). Soil plants showed the highest accumulation of vitamin C in September (41.5 mg%), exceeding the values in June by 1.2 times and from July to August by 1.5 times. Total titratable acidity showed seasonal variations: the highest acidity (1.2 to 1.3-fold higher) of hydroponic rhubarb juice was observed in July compared to other months. Soil-grown rhubarb reached peak acidity at the beginning of the growing season (approximately 1.2 times higher than in other months). The Brixo value and juice density peaked in July for hydroponic rhubarb and in August for soil rhubarb.

Conclusion: This study highlights the potential of hydroponics for maximizing rhubarb yield and potentially influencing the vitamin C content and acidity profile throughout the growing season in Armenia. The results of further research could be used to optimize nutrient composition and environmental parameters for even greater control over rhubarb quality for food and medicinal purposes.

Keywords: Vitamin C, Total titratable acidity, Brixo, Juice density

				
			
			

						
																																																													
						
		


		

						
										
					
						Downloads
					

						
								
	
													


		
	[Abstract]

	
							
	
								
	
													


		
	[Full Article]

	
							


				

						
						
				
					
						Published
					

					
																			2024-08-07
																	

				
							

			
						
										

											
							
								Issue
							

							
								
									Vol. 14 No. 8 (2024): August 2024
								
							

						
					
											
							
								Section
							

							
								Research Articles
							

						
					
									

			
						
										
					
						License
					

																										Copyright (c) 2024 Functional Foods in Health and Disease

														This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

																Authors retain the copyright of their articles and grant the Functional Food Center (FFC) and its journals the right of first publication under the terms of the Creative Commons Attribution 4.0 International License.

This license permits unrestricted use, distribution, and reproduction in any medium, including commercial use, provided the original author(s) and source are properly credited. Authors may post and share their published work freely, provided that the original publication in this journal is acknowledged.

By submitting to this journal, authors confirm that their manuscripts are original, not under consideration elsewhere, and that they hold the necessary rights to grant this license. The Functional Food Center encourages open scientific exchange and allows derivative and extended works, provided attribution to the original publication is maintained.

				

			
			

		

	




	




	


							



	

	

					
				About the Journal      Editing Services      Graphical Abstract      Journal Insights        Submissions        Editorial Team       Privacy Statement        Contact        Current        Archives

 

			

		
		Open Journal Systems Hosting and Support by: OpenJournalSystems.com


	










