Effects of different selenium sources on quality and nutrient absorption of pakchoi

doi:10.3969/j.issn.1004-1524.2022.10.14

Acta Agriculturae Zhejiangensis ›› 2022, Vol. 34 ›› Issue (10): 2199-2208.DOI: 10.3969/j.issn.1004-1524.2022.10.14

• Horticultural Science • Previous Articles Next Articles

Effects of different selenium sources on quality and nutrient absorption of pakchoi

YANG Haitao(), ZHANG Jing, MA Hongyan, YANG Yan, DING Dongxia, LYU Jian, XIE Jianming()

College of Horticulture, Gansu Agricultural University, Lanzhou 730070, China

Received:2021-03-17 Online:2022-10-25 Published:2022-10-26
Contact: XIE Jianming

Abstract

Abstract:

Effects of different selenium sources on the quality and content of nutritive element in pakchoi were studied. The results showed that each treatment of sodium selenite could increase the content of soluble sugar, free amino acid, and soluble protein in pakchoi leaves to varying degrees, and reduced the content of nitrate and crude fiber in pakchoi. All treatments of DL-selenomethionine could increase the vitamin C content of pakchoi leaves. After applying exogenous selenium, the selenium content of pakchoi plants increased with the increase of selenium concentration. Nitrate and soluble sugar, nitrate and soluble protein, crude fiber and vitamin C were extremely significantly negatively correlated. The results of principal component analysis showed that the order of the effects of the two exogenous selenium treatments on the quality of pakchoi was T2>T1>S2>T3>S1>S3>CK>T4>S4. The content of soluble protein and free amino acid of pakchoi treated with T2 were increased by 2.82 percent points and 107.14%, respectively, the content of nitrate was decreased by 51.21%, and the content of selenium in the shoots was 0.843 mg·kg^-1. Comprehensive analysis showed that the effect was the best when sodium selenite was used as the source of selenium, and the concentration of Se was 0.5 mg·L^-1.

Key words: pakchoi, exogenous selenium, yield, quality

CLC Number:

S634.3

YANG Haitao, ZHANG Jing, MA Hongyan, YANG Yan, DING Dongxia, LYU Jian, XIE Jianming. Effects of different selenium sources on quality and nutrient absorption of pakchoi[J]. Acta Agriculturae Zhejiangensis, 2022, 34(10): 2199-2208.

Figures/Tables 8

References 43

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处理 Treatment	地上部鲜重 Fresh weight of shoots/(g·pot^-1)	处理 Treatment	地上部鲜重 Fresh weight of shoots/(g·pot^-1)
CK	89.93±8.18 b	CK	89.93±8.18 a
T1	98.83±4.97 ab	S1	98.70±8.52 a
T2	113.87±18.31 a	S2	107.80±10.15 a
T3	92.00±8.74 b	S3	95.73±11.38 a
T4	86.17±5.65 b	S4	88.27±12.87 a

处理 Treatment	地上部鲜重 Fresh weight of shoots/(g·pot^-1)	处理 Treatment	地上部鲜重 Fresh weight of shoots/(g·pot^-1)
CK	89.93±8.18 b	CK	89.93±8.18 a
T1	98.83±4.97 ab	S1	98.70±8.52 a
T2	113.87±18.31 a	S2	107.80±10.15 a
T3	92.00±8.74 b	S3	95.73±11.38 a
T4	86.17±5.65 b	S4	88.27±12.87 a

部位 Part	处理 Treatment	N含量 N content/ (g·kg^-1)	P含量 P content/ (g·kg^-1)	K含量 K content/ (g·kg^-1)	Ca含量 Ca content/ (mg·kg^-1)	Mg含量 Mg content/ (mg·kg^-1)
地上部	CK	20.54±0.30 a	5.67±0.85 b	21.56±0.12 a	4.07±0.13 d	3.22±0.28 cd
Shoots	T1	19.94±0.38 ab	6.93±0.28 a	20.27±0.19 b	4.19±0.04 cd	3.69±0.02 a
	T2	19.46±0.08 b	6.30±0.18 ab	20.00±0.41 b	4.66±0.09 a	3.55±0.06 ab
	T3	19.94±0.85 ab	5.99±0.31 b	20.28±0.10 b	4.23±0.02 bc	3.53±0.01 ab
	T4	20.15±0.41 ab	6.20±0.28 ab	20.24±0.26 b	4.34±0.02 b	3.41±0.03 bc
地下部	CK	14.72±0.11 b	15.98±0.85 a	12.20±0.41 b	9.60±0.10 c	4.12±0.07 a
Roots	T1	12.48±0.21 c	13.52±0.28 b	8.60±1.13 d	11.37±0.05 a	3.78±0.02 b
	T2	13.02±0.50 c	14.42±0.18 b	10.13±0.73 c	10.74±0.24 b	3.88±0.01 b
	T3	14.61±0.09 b	13.60±0.31 b	12.05±0.32 b	9.25±0.12 d	3.82±0.02 b
	T4	16.65±0.56 a	14.09±0.28 b	13.77±0.76 a	6.56±0.20 e	3.76±0.13 b

部位 Part	处理 Treatment	N含量 N content/ (g·kg^-1)	P含量 P content/ (g·kg^-1)	K含量 K content/ (g·kg^-1)	Ca含量 Ca content/ (mg·kg^-1)	Mg含量 Mg content/ (mg·kg^-1)
地上部	CK	20.54±0.30 a	5.67±0.85 b	21.56±0.12 a	4.07±0.13 d	3.22±0.28 cd
Shoots	T1	19.94±0.38 ab	6.93±0.28 a	20.27±0.19 b	4.19±0.04 cd	3.69±0.02 a
	T2	19.46±0.08 b	6.30±0.18 ab	20.00±0.41 b	4.66±0.09 a	3.55±0.06 ab
	T3	19.94±0.85 ab	5.99±0.31 b	20.28±0.10 b	4.23±0.02 bc	3.53±0.01 ab
	T4	20.15±0.41 ab	6.20±0.28 ab	20.24±0.26 b	4.34±0.02 b	3.41±0.03 bc
地下部	CK	14.72±0.11 b	15.98±0.85 a	12.20±0.41 b	9.60±0.10 c	4.12±0.07 a
Roots	T1	12.48±0.21 c	13.52±0.28 b	8.60±1.13 d	11.37±0.05 a	3.78±0.02 b
	T2	13.02±0.50 c	14.42±0.18 b	10.13±0.73 c	10.74±0.24 b	3.88±0.01 b
	T3	14.61±0.09 b	13.60±0.31 b	12.05±0.32 b	9.25±0.12 d	3.82±0.02 b
	T4	16.65±0.56 a	14.09±0.28 b	13.77±0.76 a	6.56±0.20 e	3.76±0.13 b

部位 Part	处理 Treatment	N含量 N content/ (g·kg^-1)	P含量 P content/ (g·kg^-1)	K含量 K content/ (g·kg^-1)	Ca含量 Ca content/ (mg·kg^-1)	Mg含量 Mg content/ (mg·kg^-1)
地上部	CK	20.54±0.30 a	5.67±0.85 ab	21.56±0.12 a	4.07±0.13 b	3.22±0.28 a
Shoots	S1	19.39±0.17 b	3.38±0.18 c	17.17±0.15 d	4.37±0.05 a	3.42±0.09 a
	S2	18.06±0.46 c	4.74±0.08 b	15.61±0.28 e	4.13±0.06 b	3.41±0.07 a
	S3	19.98±0.66 ab	5.44±0.36 ab	17.95±0.41 c	4.29±0.03 a	3.43±0.07 a
	S4	20.74±0.24 a	6.19±0.68 a	18.89±0.41 b	4.28±0.02 a	3.45±0.07 a
地下部	CK	14.72±0.11 b	15.98±0.41 a	12.20±0.05 a	9.60±0.10 a	4.12±0.07 bc
Roots	S1	15.67±0.23 a	14.10±0.13 b	11.85±0.05 b	9.26±0.23 a	4.16±0.01 bc
	S2	16.16±0.15 a	13.37±1.13 b	11.68±0.15 c	9.51±0.22 a	4.59±0.05 a
	S3	15.69±0.29 a	11.58±0.28 c	11.22±0.08 d	8.67±0.02 b	4.24±0.16 b
	S4	16.10±0.62 a	11.13±0.32 c	12.11±0.06 a	8.43±0.40 b	3.96±0.23 c

Effects of different selenium sources on quality and nutrient absorption of pakchoi

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处理 Treatment	主成分得分Scores of principal component				综合得分(F) Composite score	排名 Ranking
处理 Treatment	PC1(F1)	PC2(F2)	PC3(F3)	PC4(F4)	综合得分(F) Composite score	排名 Ranking
CK	-0.933 76	1.660 68	-1.015 03	-1.457 23	-0.33	7
T1	0.696 95	1.183 01	-0.817 17	1.665 46	0.67	2
T2	0.198 58	0.880 04	2.330 22	0.080 08	0.81	1
T3	-0.396 07	-0.015 24	0.361 39	0.648 74	0.04	4
T4	-0.506 24	-0.693 72	-0.578 07	0.727 23	-0.37	8
S1	0.769 27	-0.618 37	0.201 51	-1.407 93	-0.08	5
S2	1.863 08	-0.658 13	-0.595 87	-0.304 34	0.31	3
S3	-0.256 06	-0.508 35	0.107 56	-0.163 81	-0.23	6
S4	-1.435 74	-1.229 94	0.005 46	0.211 82	-0.81	9

	可溶性糖 Soluble sugar	V_C Vitamin C	游离氨基酸 Free amino acid	可溶性蛋白 Soluble protein	硝酸盐 Nitrate	粗纤维 Crude fiber
可溶性糖Soluble sugar	1.000 0	0.403 0^*	-0.175 7	0.650 0^**	-0.514 0^**	-0.352 3
维生素C Vitamin C		1.000 0	-0.187 3	0.437 0^*	-0.043 6	-0.601 0^**
游离氨基酸Free amino acid			1.000 0	0.204 7	-0.414 0^*	0.087 7
可溶性蛋白Soluble protein				1.000 0	-0.536 0^**	-0.321 9
硝酸盐Nitrate					1.000 0	0.156 6
粗纤维Crude fiber						1.000 0

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