Influence of different varieties and planting density on quality, biochemical and sensory attributes of Swiss chard (Beta vulgaris L. var. cicla)

Introduction

Leafy vegetables are important components of a balanced diet as they provide essential vitamins, minerals, dietary fibre, and bioactive compounds that contribute to human health and nutritional security (Kumar et al., 2024; Srivastava et al., 2024) [6,15] . Among them, Swiss chard (Beta vulgaris L. var. cicla), a member of the family Chenopodiaceae, has gained increasing attention due to its high nutritional value, adaptability, and year-round production potential (Boswell et al., 2021) [2] . Swiss chard is an excellent source of vitamins A, C, and K, along with important minerals such as calcium, magnesium, potassium, and iron (Gamba et al., 2021; Ivanović et al., 2019) [4] . In addition, its leaves contain abundant phenolic compounds and flavonoids, including syringic acid, kaempferol, and vitexin derivatives, which possess strong antioxidant activity and help reduce oxidative stress and the risk of chronic diseases (Pyo et al., 2004; Ninfali et al., 2007) [9,13] . The nutritional composition and antioxidant potential of Swiss chard are influenced by genotype and cultivation practices, making the selection of suitable varieties and planting density important for improving produce quality (Ozbek and Saral, 2023; Pokluda and Kuben, 2002) [10,12] . Quality attributes, biochemical constituents, and sensory characteristics determine consumer acceptance and market value of leafy vegetables. Varietal differences and planting density can influence chlorophyll content, moisture content, colour, texture, crispness, and overall acceptability. However, limited information is available on the combined effect of different varieties and planting density on these attributes under the agro-climatic conditions of western Maharashtra. Therefore, the present investigation was undertaken to evaluate the effect of different varieties and planting density on the quality, biochemical, and sensory attributes of Swiss chard under open-field conditions.

Objectives

Crop Establishment and Management

Seeds were sown on 10 November 2025 in protrays, and healthy seedlings were transplanted on 11 December 2025 into the experimental field according to the respective treatment combinations. Recommended agronomic practices, including irrigation, nutrient management, intercultural operations, and plant protection measures, were followed uniformly throughout the crop growth period

Petiole Colour

Petiole colour was recorded by visual observation at the marketable stage and expressed qualitatively.

Moisture content of Swiss chard leaves was determined by the oven-drying method and calculated by formula, Moisture content = [(Initial weight-final weight)/Initial weight] × 100 3.4.2.2 Chlorophyll Content (mg/g) Total chlorophyll content of Swiss chard leaves was estimated following the standard procedure described by Sadashivam and Manickam (1992) and was recorded at 645 and 663 nm using a spectrophotometer.

Sensory Evaluation

The Swiss chard samples were evaluated organoleptically for crispness and texture by a panel of five judges using a nine-point Hedonic scale as described by Amerine et al. (1965) [1] .

Statistical Analysis

The experimental data were subjected to statistical analysis by adopting the appropriate for a Factorial Randomized Block Design (FRBD) by Panse and Sukhatme (1985) [11] . The significance of treatment differences was tested at the 5% level of significance. The standard error of mean [SE(m) ±] and critical difference (CD) were worked out wherever treatment effects were found to be significant.

Results and discussion

Quality Characters 4.1.1 Leaf colour

Leaf colour remained uniformly green across all Swiss chard varieties and was not affected by planting density. No noticeable variation in leaf colour intensity was observed among the treatments, indicating that leaf colour is a stable varietal characteristic under the present experimental conditions.

Petiole colour

Distinct variation in petiole colour was observed among the Swiss chard varieties, whereas planting density had no effect on this trait. Barese White (V₁) and Swiss Chard Green (V₅) exhibited white petioles, Golden Sunrise (V₂) and Yellow Dorat (V₄) had yellow petioles, while Red Rhubarb (V₃) produced red petioles. The stability of petiole colour across different spacing treatments indicates that this character is primarily controlled by genetic factors rather than agronomic practices. The observed varietal differences in petiole colour may enhance the visual appeal and market preference of Swiss chard. Similar findings have been reported by Pokluda and Kuben (2002) [3,7,12]

Biochemical Characters 4.2.1 Moisture Content

Moisture content was significantly influenced by varieties, whereas the effects of planting density and the interaction between varieties and planting density were non-significant (Table 1). Among the varieties, Barese White (V₁) recorded the highest moisture content (96.37%), followed by Swiss Chard Green (V₅) (95.81%), while Red Rhubarb (V₃) recorded the lowest moisture content (90.99%). The higher moisture content observed in Barese White may be attributed to its superior water-holding capacity and succulent leaf tissues, which contribute to improved freshness and consumer acceptability. The non-significant effect of planting density indicates that moisture content is primarily governed by genetic factors rather than spacing under the present experimental conditions. These findings are in agreement with the reports of Nath et al. (2020) [8] in Spinach, who also observed significant varietal differences in the quality attributes of Swiss chard. Chlorophyll content was significantly influenced by varieties, whereas the effects of planting density and the interaction between varieties and planting density were nonsignificant (Table 2). Among the varieties, Swiss Chard Green (V₅) recorded the highest chlorophyll content (1.60 mg g⁻¹), followed by Red Rhubarb (V₃) and Yellow Dorat (V₄) (1.58 mg g⁻¹), while Golden Sunrise (V₂) recorded the lowest chlorophyll content (1.51 mg g⁻¹). The higher chlorophyll content observed in Swiss Chard Green may be attributed to its genetic potential for greater chlorophyll synthesis and pigment accumulation. The non-significant effect of planting density indicates that chlorophyll content remained relatively stable across the spacing levels evaluated. These findings are in agreement with those of Sahil et al. (2023) [14] in lettuce and Tejaswi et al. (2024) [16] in Palak, who also reported significant varietal variation in the biochemical quality attributes of Swiss chard

Sensory Evaluation

The highest variety mean rating for crispness and texture was observed in Barese White (V 1 ) (7.13) followed by Swiss chard Green(V 5 ), Yellow Dorat(V 4 ), Golden Sunrise (V 2 ) and Red Rhubarb (V 3 ) with rating of 6.80, 6.73, 6.67 and 6.60, respectively. The maximum spacing mean rating was 6.96 observed in 30 × 20 cm (S 3 ) followed by 45 × 30 cm (S 1 ) and 30 × 30 cm (S 2 ) with ration of 6.80 and 6.60, respectively.

Conclusion

The present study demonstrated that quality, biochemical, and sensory attributes of Swiss chard were predominantly influenced by varietal differences, whereas planting density had no significant effect on most of these parameters. Barese White exhibited superior moisture content and sensory acceptability, while Swiss Chard Green recorded the highest chlorophyll content. Leaf and petiole colours were found to be stable varietal characteristics and remained unaffected by planting density. Although the closer spacing (30 × 20 cm) produced slightly better sensory scores, the differences among spacing treatments were not significant. Therefore, Barese White may be recommended for superior eating quality and consumer acceptability, whereas Swiss Chard Green may be preferred for enhanced chlorophyll content and nutritional quality under the agro-climatic conditions of western Maharashtra.

Acknowledgement

I extend my gratitude to my batchmates and the entire staff of the Department of Horticulture, Government College of Agriculture, Kolhapur for their valuable cooperation and support.

References

1. Amerine MA, Pangborn RM, Roessler EB. Principles of sensory evaluation of food. In: Food Science and Technology Monographs. New York: Academic Press; 1965. p. 338-339.
2. Boswell VR, Chattopadhyay S, Deshmukh SA. Production and nutritional value of Swiss chard (Beta vulgaris L. var. cicla): a review. Journal of Medicinal Plants and Culinary Crops. 2021;5(2):85-93.
3. Bozokalfa KM, Eşiyok D, Kaygısız-Aşçıoğul T. Diversity pattern among agromorphological traits of Swiss chard (Beta vulgaris L. subsp. vulgaris) genetic resources of Turkey. Turkish Journal of Agriculture and Forestry. 2016;40:684-695.
4. Gamba M, Raguindin PF, Asllanaj E, Merlo F, Glisic M, Minder B, et al. Bioactive compounds and nutritional composition of Swiss chard (Beta vulgaris L. var. cicla and flavescens): a systematic review. Critical Reviews in Food Science and Nutrition. 2021;61(20):3465-3480.
5. Ivanovic L, Milašević I, Topalović A, Djurović D, Mugoša B, Knežević M, et al. Nutritional and phytochemical content of Swiss chard from Montenegro, under different fertilization and irrigation treatments. British Food Journal. 2019;121(4):885-899.
6. Kumar A, Pringchinoramarak S, Mishra S, Ekka SK, Kujur R, Lakra J. A review on the nutritional value of some leafy vegetables used in India. Asian Journal of Biology. 2024;20(1):26-31.
7. Moratagi R, Reddy PSS, Sadarunnisa S, Padmaja VV, Reddy AR. Effect of cultivar and different plant spacing on growth and yield of cauliflower under southern agroclimatic zone of Andhra Pradesh. International Journal of Current Microbiology and Applied Sciences. 2021;10(1):2965-2973.
8. Nath CR, Methela NJ, Ruhi RA, Islam MS. Varietal performances of spinach (Spinacia oleracea L.) at coastal region in Bangladesh. American-Eurasian Journal of Agronomy. 2020;13(2):39-45.
9. Ninfali P, Bacchiocca M, Antonelli A, Biagiotti E, Di Gioacchino AM, Piccoli G, et al. Characterization and biological activity of the main flavonoids from Swiss chard (Beta vulgaris subsp. cicla). Phytomedicine. 2007;14(2-3):216-221.
10. Ozbek YD, Saral O. The effect of different cooking methods on the antioxidant activity of wild Swiss chard (Beta vulgaris L. var. cicla). Czech Journal of Food Sciences. 2023;41(5):353-360.
11. Panse VG, Sukhatme PV. Statistical methods for agricultural workers. New Delhi: ICAR Publications; 1985. p. 87-89.
12. Pokluda R, Kuben J. Comparison of selected Swiss chard (Beta vulgaris ssp. cicla L.) varieties. Horticultural Science. 2002;29(3):114-118.
13. Pyo YH, Lee TC, Logendra L, Rosen RT. Antioxidant activity and phenolic compounds of Swiss chard (Beta vulgaris subsp. cicla) extracts. Food Chemistry. 2004;85(1):19-26.
14. Sahil A, Singh SR, Kumar K, Tiwari JN, Mukesh N. Performance evaluation of lettuce (Lactuca sativa L.) growth, yield and quality under subtropical climate. Journal of Agriculture and Ecology. 2023;17:38-43.
15. Srivastava A, Pan RS, Naik SK, Singh AK, Bhatt BP. Nutritional composition, antioxidant activity, minerals and anti-nutritional factors of indigenous leafy vegetables of eastern India. Indian Journal of Traditional Knowledge. 2024;23(4). [Page numbers not provided in source].
16. Tejaswi K, Venkata Laxmi K, Mallesh S, Mishra RP, Rajasekar B. Performance of varieties and standardization of spacings on quality and yield parameters in palak (Beta vulgaris var. bengalensis Roxb.) under summer conditions in the central Telangana zone. International Journal of Research in Agronomy. 2024;7(9):746-750.