셀레늄 처리가 4가지 채소종자 발아와 싹의 생장 및 셀레늄 흡수 특성에 미치는 영향
Effects of Selenium Supplement on Germination, Sprout Growth and Selenium Uptake in Four Vegetables
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초록
This study was carried out to investigate the effect of selenium treatment on the growth of vegetables sprout. Four vegetables, such as cabbage, lettuce, pak-choi and leaf mustard were examined under various selenium treatments (0, 1, 5, 10, 25, 50, 100 mg L-1). Seed germinations in cabbage, pak-choi and leaf mustard were significantly inhibited at high concentration of selenium treatment. However, seed germination in lettuce was not much inhibited. Growth characteristics, such as soot length, root length, fresh weight and chlorophyll contents, were not much decreased at 1 mg L-1 of selenium and then significantly inhibited with the increase of selenium concentration at above 5 mg L-1 in all four vegetables. The selenium content increased linearly with the increase of selenium concentration. At the range of 1 to 25 mg L-1 of selenium treatment, selenium contents in vegetables were 0.11 to 1.15 of cabbage, 0.16 to 0.61 of lettuce, 0.13 to 1.31 of pak-choi and 0.14 to 1.13 mg g-1dw of leaf mustard, respectively. These results showed that treatment of selenium with the range of 1 to 5 mg L-1 could be used to produce the selenium enriched vegetable sprouts.
Abstract
This study was carried out to investigate the effect of selenium treatment on the growth of vegetables sprout. Four vegetables, such as cabbage, lettuce, pak-choi and leaf mustard were examined under various selenium treatments (0, 1, 5, 10, 25, 50, 100 mg L-1). Seed germinations in cabbage, pak-choi and leaf mustard were significantly inhibited at high concentration of selenium treatment. However, seed germination in lettuce was not much inhibited. Growth characteristics, such as soot length, root length, fresh weight and chlorophyll contents, were not much decreased at 1 mg L-1 of selenium and then significantly inhibited with the increase of selenium concentration at above 5 mg L-1 in all four vegetables. The selenium content increased linearly with the increase of selenium concentration. At the range of 1 to 25 mg L-1 of selenium treatment, selenium contents in vegetables were 0.11 to 1.15 of cabbage, 0.16 to 0.61 of lettuce, 0.13 to 1.31 of pak-choi and 0.14 to 1.13 mg g-1dw of leaf mustard, respectively. These results showed that treatment of selenium with the range of 1 to 5 mg L-1 could be used to produce the selenium enriched vegetable sprouts.
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