Study of selenium-sulphur combined application on nutrition function of garlic

The nutritional function of different sulphur levels and the selenium-sulphur interaction were examined on the garlic (Allium Stativum L.) by the pot experiment. After the garlic bulbs were harvested, 10 essential mineral elements, different Se components and the fresh quality(Allicin, Vitamin C)of garlic were determined. 10 essential mineral elements and the Se components were analyzed by the Principal Component Analysis (PCA) and the Factor Analysis (FA) on the SPSS 10.0 for Windows. The linearity molders between the garlic nutrition quality (Allicin, components of Se, Vc ) and the main mineral factors, and the main mineral factors were named as the garlic nutrition quality to be examined. The analysis of variance by the main factor scores saved as the second variables and the multiple comparisons of the nutrition qualities between the different treatments were done. The results showed, Se and S combined application enhanced the garlic nutrition quality through the increasing of mineral nutrition, but there was a passive effect on the flavor quality (Allicin) of the garlic along with the rising of S levels. And if the available Se and S were sufficient in the soil, the positive effects of Se and S were only found in the ratio of 1∶4-8.