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

Abstract:

A field experiment was conducted during the winter season of 2025–26 at the Instructional-cum-Research Farm, Rajarshee Chhatrapati Shahu Maharaj Government College of Agriculture, Kolhapur, Maharashtra, to evaluate the influence of five Swiss chard varieties and three planting densities on quality, biochemical and sensory attributes. The experiment was laid out in a Factorial Randomized Block Design with three replications. Quality parameters included leaf colour and petiole colour, biochemical parameters included moisture content, and chlorophyll content, and sensory evaluation of crispness and texture using a nine-point Hedonic scale. Significant varietal differences were observed for moisture and chlorophyll content. Barese White recorded the highest moisture content (96.37%), while Swiss chard Green recorded the maximum chlorophyll content (1.60 mg g⁻¹). Sensory evaluation showed that Barese White received the highest overall acceptability rating (7.13), followed by Swiss chard Green (6.80) and Yellow Dorat (6.73). Planting density had no significant effect on biochemical or sensory quality attributes, although the closer spacing of 30 × 20 cm recorded slightly higher sensory scores. The study indicates that quality characteristics of Swiss chard are primarily governed by varietal differences rather than planting density. Barese White was found superior for moisture content and consumer acceptability, whereas Swiss chard Green was superior for chlorophyll content. For fresh market production under Kolhapur conditions, cultivation of Barese White at 30 × 20 cm spacing is recommended.