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KMID : 0903620000410050490
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Journal of the Korean Society for Horticultural Science
2000 Volume.41 No. 5 p.490 ~ p.494
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Effects of Selenium on Growth , Storage Life , and Internal Quality of Coriander (Coriandrum sativum L.) during Storage
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Abstract
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Selenium containing vegetables can be new functional vegetables. The aim of this investigation was to study the effects of the sodium selenate (Na₂SeO₄) on the growth and quality of coriander plant. Coriander (Coriandrum sativum L.) was grown hydroponically in greenhouse. Sodium selenate was added to the nutrient solution at a concentration of 2.0, 4.0, 6.0, and 8.0 ㎎ Se/L. Se concentrations in leaf tissues increased in response to Na₂SeO₄ concentrations. There was no significant effect of 5e treatment on the crop yield and growth. Contents of essential oil and vitamin C were increased by Na₂SeO₄ addition. Concentrations of Se in the shoot of coriander ranged from 74 to 769 ㎍/ 100 g. In the leaf tissue, Se accumulation at 2 ㎎·L^(-1) treatment was 226 ㎍/100 g fresh wt. These results imply Se 2 ㎎·L^(-1) treatment can produce functional vegetables and this Se concentration is acceptable for human health. The proper storage temperature of coriander was 0℃ in MA storage. In the thicker film, the storage life was prolonged, and it maintained Se contents effectively during storage. The yellowing of coriander was accelerated by 0.4 ㎕·L^(-1) ethylene and water loss. However, it should be careful that the thicker film used for coriander storage, because coriander was sensitive against ethylene. Se treatment alleviated chilling injury of coriander during 0℃ storage.
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