| Popis: |
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. |
