Selenium Supplementation in Horticultural Crops

✍ Scribed by Alžbeta Hegedűsová, Ondrej Hegedűs, Silvia Jakabová, Alena Andrejiová, Miroslav Šlosár, Ivana Mezeyová, Marcel Golian

• Publisher: Springer
• Year: 2021
• Tongue: English
• Leaves: 164
• Category: Library

✦ Synopsis

Selenium plays a significant role in preventing certain types of cancer and cardiovascular diseases. The level of Selenium in the human body depends on its concentration in food. In turn, the content in vegetable crops is a function of the soil-plant system. There are many countries in the world with low Selenium content in the soil. The average daily human intake is thus limited through food chain. Analysis of Selenium status suggests that fortification of the soil substrate with Sodium Selenate, and foliar application to agricultural crops are both effective means of Selenium enrichment. Our intention for this publication is to present the possibilities of augmenting Selenium content by biofortification of soils and plants through differentiated nutrition. In the first part of the monograph, the results of Selenium supplementation in model vegetation experiments are presented. The next part of the monograph presents the results of foliar supplementationof Selenium in field conditions. This book is an outstanding reference source for plant breeders and researchers engaged in biofortification of horticulture crops. It is also beneficial to agricultural companies and other stakeholders.

✦ Table of Contents

Preface
Acknowledgments
Contents
Acronyms
Chapter 1: Introduction
Chapter 2: The Role of Selenium in Human Nutrition
2.1 Selenium as an Essential Element
2.1.1 Symptoms of Selenium Deficiency in Human Body
2.1.2 Selenium Presence and Transport in Human Body
2.1.3 Biochemical Function of Selenium in the Human Organism
2.2 Occurrence of Selenium in Nature and Its Potential Sources
2.2.1 Selenium Occurrence in Soil
2.2.1.1 Selenium Content in Soils of the Slovak Republic
2.2.1.2 Selenium Forms in Soil
Total Soil Selenium
Potentially Releasable Soil Selenium
2.2.1.3 Soil Properties Affecting Selenium Mobility
2.2.2 Selenium Occurrence in Water
2.2.3 Selenium Occurrence in Air
2.3 Entering Selenium into the Food Chain
2.3.1 Selenium Uptake and Transport in the Plant
2.3.1.1 Biosynthesis of Selenocysteine
2.3.2 Incorporation of Selenium into Proteins
2.3.3 Distribution of Selenium in the Plant
2.3.4 Degradation of Selenium in the Plant
2.3.5 Selenium Content in Food of Plant Origin
2.4 Options of Selenium Supplementation in Food Chain
2.4.1 Experiences with Selenium Biofortification of Horticultural Crops Across the World
2.4.1.1 Vegetables
Vegetables of the Brassica Family
Vegetables of the Allium Family
Vegetables of the Fabaceae Family
Other Experiences with Selenium Biofortification of Horticultural Crops
2.4.1.2 Cereal Grains, Rice and Maize
Chapter 3: Methods for the Determination of Selenium in Foodstuffs
3.1 Methods for the Determination of Inorganic Selenium Compounds
3.2 Methods for the Determination of Organic Selenium Compounds
Chapter 4: Selenium Uptake by Selected Vegetable Species After Fortification of the Growing Substrate
4.1 Garden Pea (Pisum sativum L. subsp. hortense (Neilr.) Asch. & Graebn.)
4.1.1 Pot Experiments in Outdoor Conditions
4.1.1.1 Correlation of Se Content in Soil and Pea Plant
4.1.1.2 Monitoring the Phytotoxic Effect of Selenium
4.1.1.3 Transfer Factor and Transport Index
4.1.1.4 Selenium Use Efficiency by Plant
4.1.1.5 Selenium Balance in Pea Plants
4.2 Cabbage (Brassica oleracea var. capitata L.)
4.2.1 Field Trials with Selenium Biofortification of Cabbage
4.3 Selenium Accumulation in Various Vegetable Species After Soil Biofortification
Chapter 5: Selenium Intake by Selected Vegetable Species After Foliar Application
5.1 Garden Pea (Pisum sativum L. subsp. hortense (Neilr.) Asch. & Graebn.)
5.1.1 Characteristics of the Area
5.1.1.1 Garden Pea
5.1.2 Selenium Content
5.1.3 Selected Qualitative Parameters After Foliar Treatment with Selenium
5.1.3.1 Total Polyphenol Content
5.1.3.2 Chlorophyll Content
5.1.3.3 Antioxidant Activity
5.2 Broccoli (Brassica oleracea L. var. italica)
5.2.1 Selenium Content
5.2.2 Selected Qualitative Parameters After Foliar Treatment with Selenium
5.2.2.1 Total Polyphenol Content
5.2.2.2 Antioxidant Activity
5.2.2.3 Vitamin C Content
5.2.2.4 Chlorophyll Content
5.2.2.5 Total Carotenoid Content
5.2.2.6 Sulforaphane Content
5.2.3 Effect of Foliar Application of Selenium on Quantitative Parameters
5.2.3.1 Yield
5.2.3.2 Average Weight of Florets
5.3 Basil (Ocimum spp.)
5.3.1 Selenium Content
5.3.2 Selected Qualitative Parameters After Foliar Treatment with Selenium
5.3.2.1 Total Polyphenols Content
5.3.2.2 Essential Oil Content
5.3.2.3 Chlorophyll Content
Chlorophyll a
Chlorophyll b
5.3.2.4 Antioxidant Activity
5.3.3 Effect of Foliar Application of Selenium on Quantitative Parameters
5.3.3.1 Yield
5.4 Tomato (Lycopersicon esculentum Mill.)
5.4.1 Selenium Content
5.4.2 Selected Qualitative Parameters After Foliar Treatment with Selenium
5.4.2.1 Total Carotenoids Content
5.4.2.2 Vitamin C Content
5.4.2.3 Total Polyphenol Content
5.4.2.4 Antioxidant Activity
5.4.3 Effect of Foliar Application of Selenium on Quantitative Parameters
5.4.3.1 Refractometric Dry Matter
5.4.3.2 Yield
5.5 Oyster Mushrooms (Pleurotus ostreatus) (Jacq.) P. Kumm
5.5.1 Selenium Content
5.5.1.1 Strain
5.5.1.2 Selection of Selenium Concentration Levels
5.5.2 Selected Qualitative Parameters After Foliar Treatment with Selenium
5.5.2.1 Total Polyphenol Content
5.5.2.2 Total Glucan Content
5.5.2.3 Antioxidant Activity
5.6 Cabbage (Brassica oleracea var. capitata L.)
Chapter 6: Changes in Selenium Content in Edibles During Processing
References
Index