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http://dx.doi.org/10.5338/KJEA.2009.28.2.179

Effects of Selenium Supplement on Germination, Sprout Growth and Selenium Uptake in Four Vegetables  

Cheong, Yong-Hwa (Department of Bio-Environmental Science, Sunchon National University)
Han, Myung-Ja (Department of Bio-Environmental Science, Sunchon National University)
Sung, Sun-Jin (Department of Bio-Environmental Science, Sunchon National University)
Seo, Dong-Cheol (Department of Oceanography and Coastal Sciences, Louisiana State University)
Kang, Jong-Gu (Dept. of Horticulture, Sunchon National University)
Sohn, Bo-Kyoon (Department of Bio-Environmental Science, Sunchon National University)
Heo, Jong-Soo (Division of Applied Life Science, Gyeongsang National University)
Cho, Ju-Sik (Department of Bio-Environmental Science, Sunchon National University)
Publication Information
Korean Journal of Environmental Agriculture / v.28, no.2, 2009 , pp. 179-185 More about this Journal
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 $g^{-1}$dw 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.
Keywords
selenium; seed germination; vegetables; seedling growth; uptake;
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