Table 11. Fruit Tree: Crop Species and Genotype, Se Treatment (Se Source, Dose, and Application Mode), and Effects on Total (TSeC) and Organic Se Content and Other Nutritional Traits.
| sample | Se source | dose | type of treatment | Se content | TSeC | Se organic forms | other nutritional traits | reference |
|---|---|---|---|---|---|---|---|---|
| Olea europaea L. (cv. Leccino) | sodium selenate | 100 mg of Se L–1 | leaves spray | ↑oil | up to 120 μg of Se kg–1 | NAa | ↑phenols content in the oil, ↑PAL activity | (93) |
| Olea europaea L. (cv. Leccino) | sodium selenate | 100 mg of Se L–1 | leaves spray | ↑fruits | 6.1 μg of Se g–1 | NA | ↑B, Mg, K, Cr, Mn, Fe, and Cu in edible parts | (91) |
| Olea europaea L. (cv. Maurino) | sodium selenate | 50 and 150 mg of Se L–1 | leaves spray | ↑oil | 430.8–956.6 μg of Se kg–1 | NA | ↑pigment, ↑phenol content, ≈fruit characteristics, ≈sensory quality of the oil | (31) |
| Olea europaea L. (cv. Leccino) | sodium selenate | 100 mg of Se L–1 | leaves spray | ↑Se content in extra virgin olive oil | 171–529 μg of Se kg–1 | SeMet | ↑phenol, carotenoid, and chlorophyll | (153) |
| Vitis vinifera L. (cv. Hutai no. 08) | Amino acid-chelated | Se ≥ 0.12 g L–1 | leaves spray | ↑fruits | 22.90 μg of Se kg–1 | NA | ↑acid invertase activity, ↑total soluble sugar and Se content in berries | (96) |
| Vitis vinifera L. (cv. Sangiovese) | sodium selenate | 100 mg of Se L–1 | leaves spray | ↑fruits and wine | 0.800 ± 0.08 mg of Se kg–1 (DMb) in the grapes; 0.620 ± 0.09 mg of Se L–1 in wine | 52.5% of the total Se | ↑Se content | (97) |
| Vitis vinifera L. (cvs. Crimson Seedless, RedBarbara, Summer Black, and Hutai no.8) | amino acid-chelated Se | organic Se content ≥60 g L–1 (diluited 500 times) | leaves spray | ↑fruits | 19.46–34.96 μg of Se kg-1 (FWc) | NA | ↑soluble sugar; ↑Vc; ↑soluble protein; ↑soluble solid; ≈polyphenol; ↑K and Ca; ↓Pb, Cr, Cd, As, Ni | (95) |
| Malus domestica Borkh. (cv. Starking Delicious) | sodium selenate | 0, 0.5, 1, and 1.5 mg of Se L–1 | leaves spray | ↑fruits | 0.1 μg of Se kg–1 | NA | ↑flesh firmness, titrable acidity, and soluble solid content; ↑activities of antioxidant enzymes | (88) |
| Prunus Persica L. Batsch (cv. Flavorcrest and cv. Suncrest) and Pyrus communis L. (cv. Conference) | sodium selenate | 0.1 and 1.0 mg of Se L–1 | leaves (LT) and fruits spray (FT) | ↑fruits | 33–199 μg of Se kg–1 | NA | ↑fruits flesh firmness, ↑soluble solid content | (86) |
| Pyrus communis L. (cv. Liuyuexueli) | sodium selenite and sodium selenate | 20, 40, 50, 100, 200 mg of Se L–1 | leaves spray | ↑fruits | selenate treated > selenite treated | 70–80% Se transformed in organic form | <40 mg L–1 optimal Se concentration and Se(IV) more suitable (food safety) | (87) |
| Punica granatum L. (cv. Malase Saveh) | sodium selenate and Se nanoparticles | 1 and 2 μM | leaves spray | ↑leaves | 1.5–2.5 μg Se g–1 | NA | ↑peel thickness, ↑phenolic compounds, ↑antioxidants, ↑anthocyanins | (89) |
a
NA: not analyzed.
b
DM: dry matter.
c
FW: fresh weight.