Journal
PLANT SIGNALING & BEHAVIOR
Volume 16, Issue 6, Pages -Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/15592324.2021.1907042
Keywords
Cruciferae; selenium bioaugmentation; organic selenium; oxidative stress; beneficial substances
Categories
Funding
- Hubei Technological Innovation Special fund [2019ABA113]
- Key Research and Development Program of Hubei Province [2020BBA043]
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The application of Se yeast as a source of selenium significantly improves the growth and quality indices of Se-rich cabbage, leading to increases in total plant weight, head weight, and head size. Furthermore, the appropriate concentration of 8 mg/kg Se yeast enhances cabbage quality and antioxidant system indices.
The application of Se yeast as a Se source to cultivate Se-rich cabbage has a significant effect on cabbage growth and quality indices. Results showed that total plant weight, head weight, and head size in cabbage were notably increased by 48.4%, 88.3%, and 25.4% under 16 mg/kg Se yeast treatment, respectively. Compare with the control, a high proportion of 3874% of Se accumulation in cabbage head was also detected in 16 mg/kg Se yeast treatment. Selenocystine (SeCys(2)) and Methyl-selenocysteine (MeSeCys) were the main Se speciations in the cabbage head. Application of 8 mg/kg Se yeast improved cabbage quality and antioxidant system indices, including free amino acid, soluble sugar, ascorbic acid, phenolic acid, glucosinolates, and SOD activity, which had 81.6%, 46.5%, 34.9%, 12.3%, 44.8%, 25.2% higher than that of the control, respectively. In summary, considering 8 mg/kg Se yeast as the appropriate level of Se enrichment during cabbage cultivation. These findings enhanced our understanding of the effects of Se yeast on the growth and quality of cabbage and provided new insights into Se-enrichment vegetable cultivation.
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