Effects of soaking seeds with selenite on the physiological characteristics and quality of peanut sprouts

Sanchun Lei, Qiong Wu, Yuehong Liu, Minghao Hao, Rui Liu, Feiyan Yu and Lianhe Zhang
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Sanchun Lei: Agricultural College, Henan University of Science and Technology, Luoyang City, Henan Province, P.R. China
Qiong Wu: Agricultural College, Henan University of Science and Technology, Luoyang City, Henan Province, P.R. China
Yuehong Liu: Agricultural College, Henan University of Science and Technology, Luoyang City, Henan Province, P.R. China
Minghao Hao: Agricultural College, Henan University of Science and Technology, Luoyang City, Henan Province, P.R. China
Rui Liu: Agricultural College, Henan University of Science and Technology, Luoyang City, Henan Province, P.R. China
Feiyan Yu: Agricultural College, Henan University of Science and Technology, Luoyang City, Henan Province, P.R. China
Lianhe Zhang: Agricultural College, Henan University of Science and Technology, Luoyang City, Henan Province, P.R. China

Plant, Soil and Environment, vol. preprint

Abstract: The aim of this study was to investigate the physiological characteristics and quality of hypocotyls in the production of selenium-enriched sprouts from peanut seeds soaked in selenium (Se) solution. Peanut seeds were soaked with 0, 2.5, 5.0, 7.5, and 10 μmol/L Na2SeO3 for 12 h and then germinated. The results showed that the selenium concentration in peanut shoots increased with increasing levels of selenite soaking, and there existed a crossroads of selenite soaking concentration (5.0 μmol/L) when selenium concentrations in cotyledons and hypocotyls were equal. Below and above this concentration, Se concentrations in shoots were radicle > cotyledon > hypocotyl or cotyledon > radicle > hypocotyl, respectively. In addition, Se significantly promoted the elongation of hypocotyls and radicles, increased shoot biomass, increased the activity of antioxidant enzymes and the concentration of antioxidants in hypocotyls, and decreased malondialdehyde levels. Moreover, Se significantly increased the concentrations of soluble sugars, proteins, free amino acids and resveratrol in hypocotyls. These results indicate that soaking peanut seeds with selenite significantly increased Se concentration, biomass, antioxidant capacity and quality of peanut shoots. This study provides a theoretical basis for the rapid and standardised production of Se-enriched peanut shoots from selenite-soaked seeds.

Keywords: selenium uptake; seed priming; biomass accumulation; oxidative stress reduction; nutritional quality improvement; resveratrol enhancement (search for similar items in EconPapers)
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DOI: 10.17221/160/2025-PSE

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