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Abstract
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High concentrations of nitrate (NO−3 ), especially in vegetables, is a great threat to human health. Selenium (Se) is an essential element for human health due to its effect on the growth and development of plants and its active presence in antioxidant systems. Selenium affects nitrogen (N) metabolism, however, the effect of Se on NO−3 accumulation in vegetables is still unknown. In this research, the interaction effect of Se and N on the growth and biochemical characteristics of garlic has been investigated. Three levels of Se (0, 5, and 10 mg L− 1 sodium selenate) along with four levels of N (0, 50, 100, and 150 Kghm− 2) were implemented as a factorial experiment in the form of a randomized complete block design with three replications. The application of N and Se in garlic was associated with an increase in the growth characteristics of the plant and bulb. In all three levels of Se, total N, total sulfur (S) and cysteine were augmented with increasing N concentration. With the rise in Se concentration, the content of total sulfur was reduced, which resulted in a decrease in the content of cysteine and allicin. The use of 10 mg L− 1 sodium selenate along with 150 Kghm− 2 N is recommended to produce garlic with the maximum content of antioxidant compounds and yield.
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