不同外源硒对小白菜品质及营养元素含量的影响

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。

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

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.