Enhancing Rice Taste Quality and Selenium Availability through Foliar Application of Selenium Nanoparticles

Area of Science:

• Agricultural Science
• Plant Nutrition
• Food Science

Background:

• Growing consumer demand for high-quality rice with enhanced selenium content.
• Selenium nanoparticles (Se NPs) offer superior safety and bioavailability compared to other selenium forms.
• Need to investigate the impact of Se NPs on rice quality and yield.

Purpose of the Study:

• To evaluate the effects of foliar-applied Se NPs on rice yield, selenium content, and taste.
• To explore the physiological mechanisms behind Se NP application in rice.
• To determine optimal Se NP concentrations for enhancing rice quality.

Main Methods:

• A 2-year field experiment using conventional japonica Nanjing 9108 rice.
• Foliar spraying of Se NPs at three concentrations (50, 100, 200 μmol L⁻¹) during the gestation stage.
• Control group received only water spray; measurements included grain yield, selenium content, and taste parameters.

Main Results:

• Se NP application significantly increased leaf and grain selenium content, enhancing photosynthetic efficiency and grain filling.
• Grain yield increased by 0.77-3.44% due to improved 1000-grain weight.
• Amylose content decreased, improving rice taste, breakdown value, and reducing setback value, while protein content remained unchanged.

Conclusions:

• Foliar application of Se NPs at the gestation stage is an effective strategy to improve rice yield and selenium biofortification.
• Se NPs positively influence key metabolic enzymes, leading to enhanced grain filling and yield.
• Optimized Se NP application can significantly enhance rice taste characteristics, meeting consumer demand for premium quality rice.