Effect of split time of nitrogen fertilizer and selenium on activity antioxidant enzymes and flavor precursors of edible onion (Allium cepa L. )

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Veisialiakbari Farahnaz; Khoramivafa Mahmood; AMERIAN MASOOMEH

Title

Effect of split time of nitrogen fertilizer and selenium on activity antioxidant enzymes and flavor precursors of edible onion (Allium cepa L. )

Author(s)

Veisialiakbari Farahnaz | Khoramivafa Mahmood | AMERIAN MASOOMEH | Issue Writer Certificate

Keywords

Amino acids

Catalases

Isoalliin and Total Sulfur

Abstract

Introduction: Onion (Allium cepa L. ) is a vegetable of family Alliaceae. Onion in addition to being used as food is one of the most widely consumed vegetables. Nitrogen is an important component of protein and its availability is important for optimal product performance. Excessive use of nitrogen at the end of the season increases leaf growth and delays onion maturation, thus reducing yield. The use of nitrogen affects the growth and yield of onions as well as the precursors of onion flavor. Excessive use of chemical fertilizers, including nitrogen, has negative effects on the environment and human health (Noura and Nesreen., 2019). Although selenium is not an essential element for plant growth, its beneficial effects on plant tolerance to environmental stresses have often been reported. Selenium is also a vital nutrient for humans and animals. Plants play an important role in the transmission of selenium from the soil to humans and animals. The antioxidant and anticancer properties of some selenium compounds justify the cultivation of selenium-enriched vegetables (Groth et al., 2020). Nitrogen and selenium fertilizers interact in many cases. For example, the uptake and assimilation of nitrogen and selenium is very similar, and there are many common products of nitrogen and selenium metabolism in plants (Klikocka et al., 2017). Therefore, the aim of this study was to investigate the effect of selenium on improving some physiological characteristics and precursors of onion flavor and also the methods of using urea fertilizer in order to reduce urea fertilizer consumption and improve quantitative and qualitative yield of onion in field conditions. Material and methods: In the present study, the effect of different levels of selenium and nitrogen split on activity antioxidant enzymes and flavor precursors of Isfahan yellow iandraces onion was studied. In this experiment, the factors involved the management of nitrogen use in 6 levels including control, total fertilization at the time of transplantation and one-third fertilization recommended at the time of transplantation+ one-third fertilization at the time of bulb initiation+ onethird fertilization at the time of bulb growth, and the second factor is the selenium in 3 levels: 0, 10 and 50 mg L-1 sodium selenate. Plant harvesting when the leaves of more than 50% of the plants have turned yellow and is done in late October. Some physiological characteristics were measured, including antioxidant enzymes (catalase and peroxidase), Amino acids (serine and methionine, cysteine and glutathione, flavor precursors and nutrients (total sulfur and total nitrogen). Analysis of Amino acids and precursors of onion flavor was performed by HPLC. Results and discussion: At all three levels of nitrogen, the activity of the enzyme catalase increased with increasing selenium concentration. Selenium is an important element in increasing antioxidant activity in plants, microorganisms, animals and humans. In addition, selenium reduces the amount of lipid peroxidation and hydrogen peroxide by increasing the activity of antioxidant enzymes, thus delaying aging. As a result, selenium spraying increases the activity of antioxidant enzymes and reduces the content of free radicals in the cells that are produced during the physiological processes of the plant, thus reducing the damage caused by oxidative stress to plant cells. At all three levels of nitrogen, with increasing selenium concentration, the total nitrogen content of onion bulb increased (Table 4). Regulation of nitrogen metabolism is associated with increased nitrate reductase activity. The enzyme nitrate reductase is responsible for converting nitrate to nitrite, which is an essential enzyme for nitrogen metabolism. Selenium also has a positive effect on the activity of the enzyme nitrate reductase. At all three levels of nitrogen, the amount of Amino acids in onion bulb decreased with increasing selenium concentration (Table 6). Plant nutrition and fertilization can have a significant effect on the amino acid content of plant tissues. In plants, selenium metabolism is closely related to the metabolism of nitrogenous substances, especially Amino acids, and selenium leads to improved nitrogen assimilation process, which leads to a decrease in nitrate levels and an increase in amino acid levels. As the concentration of selenium increased in all three levels of nitrogen, the precursors of onion flavor decreased (Table 8). Selenium has led to changes in the precursors of onion flavor, which is due to the increased absorption of selenium and its participation in the structure of sulfur Amino acids. The effect of selenium on the biosynthesis pathway of precursors of onion flavor is similar to when onions grow in conditions with low sulfur levels. Nitrogen can affect the amount of flavor precursors by affecting sulfate uptake. Conclusions: As the concentration of selenium increased, the total sulfur content decreased, which resulted in a decrease in the amount of Amino acids and flavor precursors. The results showed that the combined use of selenium and nitrogen had a positive effect on the amount of antioxidant enzymes, Amino acids and onion flavor precursors. In addition, split time of nitrogen fertilizer affected the physiological characteristics studied. Therefore, the use of three-stage nitrogen fertilizer (Consumption of one-third of recommended fertilizer at the time of transplantation+one-third fertilizer at the time of bulb initiation+one-third fertilizer at the time of bulb growth) with 50 mg L-1 of sodium selenate is recommended.

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APA: Copy

Veisialiakbari, Farahnaz, Khoramivafa, Mahmood, & AMERIAN, MASOOMEH. (2020). Effect of split time of nitrogen fertilizer and selenium on activity antioxidant enzymes and flavor precursors of edible onion (Allium cepa L. ). HORTICULTURAL PLANT NUTRITION, 3(2 ), 87-106. SID. https://sid.ir/paper/386406/en

Vancouver: Copy

Veisialiakbari Farahnaz, Khoramivafa Mahmood, AMERIAN MASOOMEH. Effect of split time of nitrogen fertilizer and selenium on activity antioxidant enzymes and flavor precursors of edible onion (Allium cepa L. ). HORTICULTURAL PLANT NUTRITION[Internet]. 2020;3(2 ):87-106. Available from: https://sid.ir/paper/386406/en

IEEE: Copy

Farahnaz Veisialiakbari, Mahmood Khoramivafa, and MASOOMEH AMERIAN, “Effect of split time of nitrogen fertilizer and selenium on activity antioxidant enzymes and flavor precursors of edible onion (Allium cepa L. ),” HORTICULTURAL PLANT NUTRITION, vol. 3, no. 2 , pp. 87–106, 2020, [Online]. Available: https://sid.ir/paper/386406/en

Scientific Information Database

ISSN: 2588-4824

Journal Paper

Effect of split time of nitrogen fertilizer and selenium on activity antioxidant enzymes and flavor precursors of edible onion (Allium cepa L. )