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- Title
Interaction between selenium and sulfur promotes alteration in the internal quality traits in green and red lettuce.
- Authors
Abdalla, Muna Ali; Nisa, Fatiha Kalam; Mühling, Karl Hermann
- Abstract
The interaction between selenium (Se) and sulfur (S) was investigated in green and red lettuce grown in a hydroponic system containing a basal mineral complement at contrasting levels of Se and S. The experiment aimed to evaluate the impact of Se and S supplementation on the quality traits of the lettuce, including soluble sugars, organic acids, total protein and nitrate (NO3-) to result in better lettuce yield with improving quality. The Se and S concentrations determined in the lettuce leaves showed complex dependence on the various levels of selenate (SeO42-) and sulfate (SO42-) supplied via the foliar application and the nutrient solution, respectively. The foliar application of Se resulted in a synergistic interaction between both elements. With elevated Se and S (Se2/S2), Se accumulation was enhanced drastically in red lettuce, and in green lettuce, the S concentration increased significantly. Regarding carbohydrate accumulation, including water-soluble sugars, a lower Se dose under adequate S conditions enhanced glucose levels significantly by 3.2 and 2.1-fold in green and red lettuce, respectively. A synergistic interaction between Se and S was found following higher Se and S treatment (Se2/S2), resulting in a significant (p = 0.05) reduction in glucose and fructose concentrations. However, higher S strikingly increased the accumulation of the reducing sugars (glucose and fructose) by 5.3 and 3.0-fold for glucose and 3.7 and 5.6-fold for fructose in green and red lettuce, respectively. Meanwhile, sucrose increased by 2.0-fold in red lettuce and remained unaltered in green lettuce. A low nitrate level (NO3-) was maintained in response to adequate or elevated S and Se levels. Se levels (Se1 and Se2) did not affect total protein concentration under contrasting sulfate/selenate. However, potential effects in terms of protein accumulation were associated with an adequate or increased S concentration. The data suggest that lower Se and sufficient S doses significantly increase glucose levels in both pigmented lettuce cultivars. Additionally, the synergistic interaction between Se and S could benefit the final nutritional value and quality of lettuce, especially for nitrate, where Se and S enrichment can ensure low nitrate levels.
- Subjects
LETTUCE; LETTUCE growing; ORGANIC acids; SELENIUM; SULFUR; NUTRITIONAL value; FRUCTOSE
- Publication
Journal of Applied Botany & Food Quality, 2023, Vol 96, p138
- ISSN
1613-9216
- Publication type
Article
- DOI
10.5073/JABFQ.2023.096.018