Effects of Selenium Application on the Selenium Content,Yield, Qualities and Biological Characteristics of Greens

GUO Kai-xiu1,2,YAO Chun-xia2,ZHOU Shou-biao1,WANG Ji-ming1 (1.College of Life Sciences,Anhui Normal University;Wuhu 241000;2.Institute for Agro-product Quality Standards and Testing Technologies,Shanghai Academy of Agricultural Sciences,Shanghai 201106)

selenium;greens;yield;qualities;biological characteristics

In this experiment,different levels of selenium were applied on greens to examine the effect of Se on Se uptake,yield,quality and biological characteristics of greens.This experiment consisted of 5 treatments:0,37.125,74.925,112.725,149.85 g/hm2 of Se.The results showed that selenium treatments significantly increased the total Se content in greens.With the increment of application rate of Se,total selenium reach the peak at the 112.725 g/hm2,and selenium increased most fast at 74.925 g/hm2 .Se application decreased the greens yield compared with CK,but it did not reach the statistical significant.However,the vitamin C content was more than control whichever treatment,and it was the highest at 112.725 g/hm2 ;the protein content of CK was more than other treatments except 149.85 g/hm2;meanwhile selenium application decreased soluble sugar content,149.85 g/hm2 had the least;Ca,Mg,Fe,K,Zn,Mn were increased at lower levels,but decreased at higher levels.As for the biological characteristics,using special concentration of selenium on the greens increased MDA,SOD,POD,CAT in greens to different extents.Nitrate content decreased with the Se concentration increasing,which was correlation with NR activities.Comprehensive considering the effects of selenium application on the selenium content,yields and various quality factors of greens,as well as food safety for human health,the appropriate application rate of Se should not be more than 37.125 g/hm2.