Effect of Selenium on some Morphological and Physiological Properties of Hot Pepper (Capsicum annum) Grown in Hydroponic Culture

Selenium is a beneficial element with antioxidant characteristics that can improve plant growth and increase plant resistance to environmental stress. In order to study the effect of different concentrations of selenium on growth parameters, antioxidant enzyme activities, antioxidant properties and total phenol of hot pepper cv. Suryankhi Cluster in a hydroponic culture, this experiment was carried out in a completely randomized design with three replications the treatments were consisted of five Se concentrations (0 as control, 3, 5, 7 and 10 µM). The results showed that Se application at the rate of 3 µM increased growth traits such as stem length, shoot and root fresh and dry weight. The highest root length was also observed in plants treated with 7 µM Se. The activity of antioxidant enzymes such as Catalase and Peroxidase markedly increased at 7 µM Se. Antioxidant activity increased with increasing Se concentration, showing the highest activity at 10 µM Se. Total phenol increased by application of 3 and 5 µM Se and then decreased at 7 and 10 µM compared to 5 µM Se. Proline content significantly increased at 10 µM compared to the control. In general, it can be concluded that selenium application may improve plant growth and increase phenolic content and antioxidant activity of hot pepper.