The effect of sodium selenate on the growth, antioxidant properties and some physiological characteristics of two cultivars of tomato in hydroponic culture

In the last two decades, the role of selenium (Se) as an antioxidant has generated a wide interest in it. In trace amounts, Se is an essential micronutrient and has important benefits for animal and human nutrition, although it has not been confirmed to be an essential micronutrient in higher plants. This study evaluated the effects of the application of different concentrations of sodium selenate (0, 5 and 10 µM) in hydroponic culture on the growth and some physiological parameters of two cultivars of tomato. The results showed that selenium at a concentration of 5 caused a significant increase in the growth indicators, including the dry weight of the shoot of the lale and Riogrand cultivars (29.5% and 41.34%, respectively) and the root (in the lale cultivar, 27.5 and 35% in the Riogrand cultivar), chlorophyll a (23.52% in the lale cultivar and 34.34% in the Riogrand cultivar), content of phenolic compounds (2 times in both cultivars), carbohydrate content, glutathione content (2 times in both cultivars), and the activity of glutathione peroxidase enzyme (43.58% in the lale cultivar and 27.27% in the Riogrand cultivar) in comparison to the control plants. However, the concentration of 10 µM selenium caused a significant decrease in these indicators compared to the control. Also, the concentration of 5 decreased  the amount of hydrogen peroxide (H2O2), electrolyte leakage and malondialdehyde in both Riogrand and lale cultivars in comparison to the control. We concluded that 5 µM of sodium selenate provides a better growth condition for the two cultivars of tomato by having the highest antioxidant activity (both enzymatic and non-enzymatic) and the least amount of damage to the cell membranes.

The effect of sodium selenate on the growth, antioxidant properties and some physiological characteristics of two cultivars of tomato in hydroponic culture Keywords:

Antioxidant activity , Phenolic compounds , Selenium , Tomato , ترکیبات فنولیک , سلنیوم , گوجه فرنگی , فعالیت آنتی اکسیدانی