Summary
This greenhouse study evaluated seedling root priming with selenium and iodine on antioxidant accumulation in tomato crops using a factorial experimental design. Root imbibition with both trace elements increased non-enzymatic antioxidant compounds (vitamin C, phenols, flavonoids, glutathione) and antioxidant capacity, though antioxidant enzyme activity was suppressed. The findings suggest root priming is a practical agronomic method to enhance phytochemical density in tomato.
Regional applicability
The study was conducted under controlled greenhouse conditions and does not specify the country of origin, limiting direct application to UK outdoor or protected cropping systems. However, the root priming technique and trace element dosing protocols would be transferable to UK horticulture operations, subject to agronomic validation under local conditions.
Key measures
Glutathione (GSH), flavonoids, lycopene, β-carotene, vitamin C, phenolic compounds, chlorophyll content, antioxidant enzymes (SOD, CAT, APX), hydrophilic and lipophilic antioxidant capacity (ABTS and DPPH assays)
Outcomes reported
The study measured effects of sodium selenite (Na2SeO3) and potassium iodide (KIO3) root priming on antioxidant compounds in tomato fruits and leaves, including glutathione, flavonoids, lycopene, β-carotene, vitamin C, phenols, and antioxidant enzyme activity.
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