Crops ›› 2020, Vol. 36 ›› Issue (1): 168-172.doi: 10.16035/j.issn.1001-7283.2020.01.027

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Effects of Exogenous Selenium on the Quality of Edible Cassava

Cao Sheng1,2,Wang Ying3,Chen Huixian1,Shang Xiaohong1,Xie Xiangyu1,Yan Huabing1(),Lu Liuying1   

  1. 1Cash Crops Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, Guangxi, China
    2Guangxi Crop Genetic Improvement and Biotechnology Key Labaratory, Nanning 530007, Guangxi, China
    3Institute of Agro-Products Processing Science and Techology, Guangxi Academy of Agricultural Sciences, Nanning 530007, Guangxi, China
  • Received:2019-07-29 Revised:2019-09-03 Online:2020-02-15 Published:2020-02-23
  • Contact: Huabing Yan E-mail:h.b.yan@hotmail.com

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Abstract:

This study was conducted to analyze the differences in nutritional quality, postharvest physiological deterioration, and antioxidant activity of edible cassava under different concentrations of exogenous selenium application, and to explore the effects of exogenous selenium on the quality of edible cassava. The results showed that exogenous selenium could promote the accumulation of starch, protein, total sugar, flavonoids, and increase the activities of superoxide dismutase, catalase and GHS-Px, among them, all differences with CK could reach a significant level at 0.9kg/ha treatment; The rate of PPD of edible cassava roots after consumption by exogenous selenium was lower than that of the CK, but the difference was not significant. Exogenous selenium reduced the accumulation of carotenoids and hydrocyanic acid, and the activity of peroxide enzyme, whereas no effect on amylopectin and dry matter was obsereved. The results of the test can be obtained that applying proper amount of exogenous selenium can improve the quality of edible cassava.

Key words: Exogenous selenium, Edible cassava, Quality

Table 1

The differences in quality indicators of edible cassava under different levels of exogenous selenium application"

品质指标Quality indicator CK T1 T2 T3 T4
淀粉Starch (%) 75.78±0.69Cc 79.13±0.42Bb 80.17±0.60Bb 82.74±0.36Aa 75.92±0.24Cc
支链淀粉Amylopectin (%) 8.10±0.36Aa 8.04±0.03Aa 8.18±0.05Aa 8.37±0.02Aa 8.49±0.15Aa
蛋白质Protein (%) 2.40±0.03Ee 2.92±0.03Dd 3.74±0.11Bb 4.39±0.07Aa 3.26±0.01Cc
总糖Total sugar (%) 83.50±0.07Ccd 84.17±0.41Ccd 84.77±0.29Cc 86.70±0.29Bb 90.13±0.35Aa
类胡萝卜素Carotenoid (μg/g) 19.36±1.09Aa 9.61±0.64Cc 11.67±0.14Cc 15.01±0.13Bb 11.67±0.86Cc
氢氰酸Hydrocyanic acid (mg/kg) 43.33±1.67Aa 41.67±1.67Aab 36.67±3.33ABbc 31.67±1.67Bc 20.00±0.00Cd
干物质率Dry matter rate (%) 35.03±0.54Aa 34.85±0.58Aa 36.07±0.68Aa 36.16±0.22Aa 34.83±0.19Aa
硒Selenium (mg/kg) 0.04±0.00Cd 0.14±0.01Bc 0.45±0.02Ab 0.58±0.04Aa 0.16±0.02Bc
黄酮Flavonoid (%) 0.34±0.01Cc 0.42±0.01Aa 0.41±0.01Aa 0.38±0.01Bb 0.23±0.01Dd

Table 2

Changes of antioxidant capacity of edible tapioca under different levels of exogenous selenium application"

酶Enzyme CK T1 T2 T3 T4
SOD (U/g) 44.27±0.52Cc 46.64±1.06BCc 50.91±0.45Bb 67.67±1.63Aa 32.38±0.89Dd
CAT [μmoL/(min·g)] 594.58±3.27Bb 596.28±1.78Bb 646.78±6.26Aa 653.54±3.60Aa 602.30±3.34Bb
POD [ΔOD470/(min·g)] 31.05±1.39Aa 15.40±0.49Cc 21.38±0.53Bb 10.62±0.18Dd 5.47±0.11Ee
GSH-Px [nmol/(min·g)] 2 470.44±20.10Bb 2 491.48±27.13Bb 2 536.59±57.43Bb 2 694.56±80.05ABa 2 780.38±12.27Aa

Table 3

Production of PPD under different exogenous selenium treatment %"

处理
Treatment		 采后天数Days after harvest (d)
13 21 28 35
CK 20.96±7.21Aa 47.60±14.10Aa 60.03±18.10Aa 80.93±10.18Aa
T3 12.87±5.78Aa 15.67±4.59Aa 50.03±18.09Aa 75.47±7.80Aa

Fig.1

PPD performance of CK and T3 treatment in 21 days after harvesting"

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