Effects of Exogenous Selenium on Physiological Characteristics and Nutritional Quality of Blanched Garlic Leaves
[Objective]The change rules of adding exogenous selenium on selenium concentration,physiological characteristics and nutritional quality of blanched garlic leaves were studied to provide a reference for breeding high-quality and selenium-enriched blanched garlic leaves.[Method]Taking the blanched garlic leaves variety Shandong Jinxiang Garlic as test material,the excised root of blanched garlic leaves were cultured in 2 L 1/2 Hoagland solution containing different concentrations(0µmol/L,2 μmol/L,4 μmol/L and 6 μmol/L)of Na2SeO4 for 6 days,and then the effects of adding exogenous selenium on selenium concentration,physiological characteristics and nutritional quality in different parts of blanched garlic leaves were determined and analyzed.[Result]The selenium concentration of root,pseudostem and leaves at the same leaf position increased with the increase of selenium supply concentration on the 3rd and 6th days,and followed T3＞T2＞T1＞CK.The root selenium concentration in T1-T3 for culturing 3 days and 6 days was 40.32-83.96 times and 47-84.12 times higher than that in CK significantly,respectively.Pseudostems increased by 13.68-49.30 times and 1.27-1.54 times significantly.The upper leaves significantly increased by 16.33-26.86 times and 22.84-33.28 times,the middle leaves significantly increased by 9.50-26.45 times and 11.33-27.15 times,and the lower leaves significantly increased by 3.26-17.28 times and 4.35-17.38 times.The pseudostem/root,middle leaves/root and lower leaves/root increased with the increase of selenium supply concentration on the 3rd and 6th days,while the upper leaves/root decreased with the increase of selenium supply concentration.The selenium absorption rate of excised roots significantly increased with the increase of selenium supply concentration,and T1-T3 significantly increased by 2.29-9.43 times compared with CK.With the increase of selenium supply concentration,the activities of SOD,POD,CAT and APX and the concentrations of GSH,free amino acid and free proline of leaves increased in the order of T3＞T2＞T1＞CK,and the MDA concentration decreased in the order of CK＞T3＞T2＞T1.Compared with CK,SOD,POD,CAT,APX,GSH,free amino acid and free proline of T1-T3 culturing for 3 and 6 days increased by 24%-81%and 31%-82%,27%-75%and 23%-64%,52%-139%and 56%-129%,20%-121%and 12%-83%,47%-124%and 69%-203%,and 9%-61%and 14%-56%,and 17%-58%and 30%-64%,respectively.MDA significantly decreased by 17%-62%and 38%-60%.With the increase of selenium supply concentration,the allicin,soluble sugar,soluble protein and ascorbic acid concentrations in leaves of T1-T3 culturing for 3 and 6 days increased by 75%-98%and 34%-48%compared with CK.The soluble sugar significantly increased by 86%-219%and 129%-256%,respectively.Soluble protein significantly increased by 29%-51%and 22%-47%,and ascorbic acid significantly increased by 24%-68%and 22%-89%.[Conclusion]The addition of exogenous selenium treatment of blanched garlic leaves can effectively increase the selenium content in each part of the plant,the antioxidant enzymes activity and the antioxidant substances content in the leaves,and improve its nutritional quality.The culture medium supplemented with 6µmol/L Na2SeO4 has the best effect for culturing 3 days.
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