• ISSN 1008-505X
  • CN 11-3996/S
张青, 王煌平, 孔庆波, 章赞德, 栗方亮, 罗涛. 天然富硒土壤上三种蔬菜对硒的吸收与转化差异[J]. 植物营养与肥料学报, 2019, 25(10): 1727-1736. DOI: 10.11674/zwyf.18402
引用本文: 张青, 王煌平, 孔庆波, 章赞德, 栗方亮, 罗涛. 天然富硒土壤上三种蔬菜对硒的吸收与转化差异[J]. 植物营养与肥料学报, 2019, 25(10): 1727-1736. DOI: 10.11674/zwyf.18402
ZHANG Qing, WANG Huang-ping, KONG Qing-bo, ZHANG Zan-de, LI Fang-liang, LUO Tao. Difference of selenium uptake and transport of three vegetables in natural selenium-enriched soils[J]. Journal of Plant Nutrition and Fertilizers, 2019, 25(10): 1727-1736. DOI: 10.11674/zwyf.18402
Citation: ZHANG Qing, WANG Huang-ping, KONG Qing-bo, ZHANG Zan-de, LI Fang-liang, LUO Tao. Difference of selenium uptake and transport of three vegetables in natural selenium-enriched soils[J]. Journal of Plant Nutrition and Fertilizers, 2019, 25(10): 1727-1736. DOI: 10.11674/zwyf.18402

天然富硒土壤上三种蔬菜对硒的吸收与转化差异

Difference of selenium uptake and transport of three vegetables in natural selenium-enriched soils

  • 摘要:
    目的 研究对硒 (Se) 不同敏感性蔬菜对天然富硒土 (Se ≥ 0.4 mg/kg) 中硒的吸收和转化差异,为富硒土壤生产富硒蔬菜提供理论与技术指导。
    方法 以大蒜、芥菜和菠菜三种蔬菜为试验材料,在全硒含量为0.29、0.58、0.98、2.07 mg/kg的四种土壤上进行了盆栽试验 (依次标记为Se0.29、Se0.58、Se0.98、Se2.07),并测定四种土壤中不同形态硒的含量。芥菜和菠菜于生长40 d、53 d、68 d和82 d后取样,测定蔬菜可食部分硒含量;于生长97 d后收获,分为根部和地上部。大蒜于生长42 d、68 d、82 d、120 d后取样,测定地上部硒含量;于生长165 d后收获,分为根部、鳞茎和叶。测定供试蔬菜总硒含量、有机硒含量,计算不同硒含量土壤上蔬菜对硒的吸收和转化系数。
    结果 三种蔬菜中芥菜的生长对土壤硒最为敏感,芥菜可食部位生物量鲜重以Se0.29处理最高,菠菜和大蒜均以Se0.58处理最高,与Se2.07处理均达显著差异。三种蔬菜地上部硒含量在整个生育期总体呈现增加的趋势,不同生育期均表现为大蒜 > 芥菜 > 菠菜。收获期三种蔬菜各部位的硒含量随着土壤硒含量 (0.29~2.07 mg/kg) 的增加而增加,表现为Se2.07 > Se0.98 > Se0.58 > Se0.29,Se2.07处理的菠菜地上部和地下部硒含量分别是其Se0.29处理的8.63倍和7.10倍,芥菜是12.25倍和23.29倍,Se2.07处理大蒜鳞茎和叶部硒含量是Se0.29处理的39.92倍和4.90倍;可食部位硒含量为大蒜 (7.25~289 μg/kg) > 芥菜 (1.22~14.9 μg/kg) > 菠菜 (0.73~6.30 μg/kg),均表现为地下部 > 地上部,Se2.07处理菠菜根部硒含量是茎叶的4.80倍,芥菜是12.06倍,大蒜是8.22倍。在富硒土壤Se0.98和Se2.07处理条件下,大蒜和芥菜能从土壤中富集硒,吸收系数是菠菜的3.06~8.47倍和1.58~5.8倍,均达到了富硒蔬菜标准 (≥ 0.01 mg/kg)。三种蔬菜可食部位有机硒含量占总硒比例为73.5%~84.7%,并随土壤硒含量的增加而增加,其中Se2.07与Se0.29处理差异显著;蔬菜硒含量不但与土壤总硒含量相关,而且与有效态硒含量呈显著正相关。
    结论 蔬菜种类和土壤硒含量均影响蔬菜硒的吸收、转化和富集。三种蔬菜对土壤硒的敏感性以芥菜最强。蔬菜硒含量和可食用部位有机硒的转化率均随着土壤硒含量的增加而增加,与土壤总硒含量和有效态硒含量呈显著正相关。富硒能力为大蒜 > 芥菜 > 菠菜,在天然富硒土壤上生长的大蒜和芥菜硒含量易达到富硒蔬菜标准,而菠菜未显示出富硒能力。因此,虽然土壤硒含量高影响了大蒜和芥菜的生长,但大蒜和芥菜具有较强的将硒转移到可食部位的能力,可作为富硒蔬菜生产。

     

    Abstract:
    Objectives The absorption and transformation of Se-sensitive vegetables in natural Se-rich soils were studied, in order to provide theoretical and technical guidance for the production of Se-enriched vegetables.
    Methods A pot experiment was conducted using garlic, mustard and spinach as tested vegetables. The treatments were four soils containing different total Se contents, which were used as the treatments marked as S0.29, S0.58, S0.98 and S2.07 in turn. Mustard and spinach samples were collected at the 40th, 53th, 68th and 82th day after transplanting, and harvested at the 97th day; garlic samples were collected at the 42th, 68th, 82th and 120th day, and harvested at the 165th day since transplanting. The plant samples were weighed, and the total and organic Se contents were analyzed as required. The uptake and translocation rate of Se in the vegetables were calculated. The contents of different Se fractions in the four soils were measured.
    Results Mustard was the most sensitive to soil Se among the three vegetables. The fresh biomass of edible parts of mustard was the highest in Se0.29, and those of spinach and garlic were the highest in Se0.58 treatment, which was significantly different from that of Se2.07 treatment. Se content in shoots of three vegetables showed an increasing trend in the whole growth period, and all followed by the order of garlic > mustard > spinach in different growth periods. The Se contents in all parts of vegetables were increased with the increase of soil Se contents, from 0.29 mg/kg to 2.07 mg/kg. The Se contents in shoot and root treated with Se2.07 were 8.63 and 7.10 times of those treated with Se0.29 in spinach, 12.25 and 23.29 times in mustard, while 39.92 and 4.90 times in garlic bulb and leaf. The Se contents in vegetable edible parts were in order of garlic (7.25–289.42 μg/kg) > mustard (1.22–14.94 μg/kg) > spinach (0.73–6.3 μg/kg). The Se contents in underground parts were all higher than those in aboveground parts. The Se content in root was 4.8, 12.6 and 8.22 times higher than that in stem and leaf in Se2.07 treatment in the growth of spinach, mustard and garlic, respectively. The garlic and mustard could enrich Se from Se rich soils, and the absorption coefficients were 3.06–8.47 times and 1.58–5.8 times of that in spinach, respectively. Garlic and mustard grown in Se0.98 and Se2.07 soils reached the Se-rich standard for vegetable except for spinach in this study. The proportion of organic Se content in edible parts of these vegetables accounted for 73.5%–84.7%, which was increased with the increased Se content in soils. The organic Se proportion in Se2.07 treatment was significantly higher than that in Se0.29 treatment. Thus, the vegetable Se contents were not only related to the total soil Se contents, but also positively linked with the available Se contents in soils.
    Conclusions Vegetable type and soil selenium content all affect the absorption, transformation and enrichment of selenium in vegetables. Three kinds of vegetables are sensitive to selenium content in soil, and mustard is the most sensitive. The selenium content and the conversion rate of organic selenium in edible parts increase with the increase of soil selenium content and show a significant positive correlation with the total selenium content and available selenium content in soil. The selenium enriching ability is garlic > mustard > spinach, the selenium content in garlic and mustard grow on the naturally selenium rich soil easily reachs the selenium rich vegetable standard, but spinach does not show the selenium rich ability. Therefore, although high soil selenium content affects the growth of garlic and mustard, garlic and mustard have a strong ability to transfer selenium to edible parts and can be used as selenium-rich vegetables.

     

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