EFFECT OF SELENIUM ON PLANT GROWTH AND NUTRACEUTICAL QUALITY OF EGGPLANT FRUITS

Abstract

Selenium (Se) is considered a beneficial element in plants, as an antioxidant, it helps to improve tolerance to various types of abiotic factors. Selenium has effects on plant growth, organoleptic quality and nutraceutical compounds of crops. The objective of this study was to evaluate the response to Se in eggplant (Solanum melongena L.) on growth traits, yield and nutraceutical quality of fruits. Eggplant plants were grown with five doses of Se: 0, 10, 30, 60 and 90 μM in a completely randomized design with 11 replications. Results at harvest showed that the doses of Se had no effect on plant dry weight, titratable acidity, phenols and flavonoids in fruits. The doses of 30, 60 and 90 μM caused a decrease in leaf area by 27 %; in fruits, the dose of 60 μM decreased yield and fresh weight by 36 %, while the dose of 10 μM decreased anthocyanins by 62 % and increased vitamin C by 19 % and antioxidant activity by 12 %, and the dose of 30 μM showed a content of total soluble solids 22 % lower. The application of high doses of Se in eggplant negatively affected plant growth and yield; on the other hand, low doses were beneficial in the nutraceutical quality of eggplant fruits, demonstrated by the increase in antioxidant activity and vitamin C.