The effect of sodium selenite and selenate on the quality of lettuce
2011
Duma, M., Latvia Univ. of Agriculture, Jelgava (Latvia) | Alsina, I., Latvia Univ. of Agriculture, Jelgava (Latvia) | Dubova, L., Latvia Univ. of Agriculture, Jelgava (Latvia) | Stroksa, L., Latvia Univ. of Agriculture, Jelgava (Latvia) | Smiltina, Z., Latvia Univ. of Agriculture, Jelgava (Latvia)
Selenium is essential microelement for humans, animals and some species of microorganisms. In human and animal cells Se incorporates in antioxidative system, but it is toxic at high dietary intake. Selenium enters the food chain through the plants which take it up from soil. Se concentration in plants depends on the chemical form of Se, its concentration and bioavailability in soil and soil microorganisms. The aim of the study was detect the effect of sodium selenite and selenate on yield quality of two lettuce varieties. Two varieties of lettuce plants (Lactuca sativa): iceberg lettuce ‘Tarzan’ and lettuce ‘Riga’ were grown in 1L pots with peat substratum. Plants during growth season were once treated with 50 mg mE-2, 100 mg mE-2 or 200 mg mE-2 of sodium selenite or selenate. Control without treatment. Fresh and dry weight of plants, pigment content in plant leaves, ascorbic acid content and antiradical activity were tested three times during vegetation period. Plants treated with selenium had higher leaves pigment content in comparison with untreated ones. No correlation between selenium concentration and antiradical activity was observed. Ascorbic acid content depended on lettuce variety and selenium preparation. No effect of selenium was observed on plant weight. Accumulation of selenium depended on plant and its variety. Selenium concentration in vegetables correlated with Se dose given to plants. Variants were sodium selenate was used accumulated more Se in comparison with selenite ones.
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