不同外源硒对小白菜品质及营养元素含量的影响

doi:10.3969/j.issn.1004-1524.2022.10.14

浙江农业学报 ›› 2022, Vol. 34 ›› Issue (10): 2199-2208.DOI: 10.3969/j.issn.1004-1524.2022.10.14

不同外源硒对小白菜品质及营养元素含量的影响

杨海涛(), 张婧, 马红艳, 杨滟, 丁东霞, 吕剑, 颉建明()

甘肃农业大学园艺学院,甘肃兰州 730070

收稿日期:2021-03-17 出版日期:2022-10-25 发布日期:2022-10-26
通讯作者: 颉建明
作者简介:*颉建明,E-mail: xiejianming@gsau.edu.cn
杨海涛(1994—),男,甘肃庆阳人,硕士研究生,主要从事蔬菜栽培与生理生态研究。E-mail: 1091047796@qq.com
基金资助:
国家重点研发计划(2016YFD0201005);甘肃省瓜菜产业技术体系专项资金(GARS-GS-1)

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

摘要/Abstract

摘要：

采用水培方式,以亚硒酸钠和DL-硒代蛋氨酸为硒源,研究不同硒源对小白菜品质、产量以及营养元素含量的影响以期筛选出适宜的施用浓度和硒源。结果表明,亚硒酸钠和DL-硒代蛋氨酸各处理均可不同程度地提高小白菜叶片可溶性糖、游离氨基酸、可溶性蛋白含量,降低小白菜硝酸盐和粗纤维含量,DL-硒代蛋氨酸各处理还可提高小白菜叶片维生素C含量。施入外源硒后,小白菜植株硒含量随施硒浓度的上升而增加。硝酸盐与可溶性糖、硝酸盐与可溶性蛋白、粗纤维与维生素C呈极显著负相关。主成分分析结果表明,各处理下小白菜品质综合排名依次为 T2>T1>S2>T3>S1>S3>CK>T4>S4。T2处理小白菜的可溶性蛋白和游离氨基酸含量分别提高了2.82百分点和107.14%,硝酸盐含量降低了51.21%,地上部硒含量为0.843 mg·kg^-1。综合分析,以亚硒酸钠为硒源,施用Se浓度为0.5 mg·L^-1时效果最佳。

关键词: 小白菜, 外源硒, 产量, 品质

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

中图分类号:

S634.3

杨海涛, 张婧, 马红艳, 杨滟, 丁东霞, 吕剑, 颉建明. 不同外源硒对小白菜品质及营养元素含量的影响[J]. 浙江农业学报, 2022, 34(10): 2199-2208.

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.

图/表 8

参考文献 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

不同外源硒对小白菜品质及营养元素含量的影响

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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