Selenium (Se) is essential for humans and animals. Problems associated with Se deficiency in the population diets is spread throughout the world and its related to low Se concentration in the foods. This study aimed to evaluate the effectiveness of different sources and Se concentration on agronomic biofortification of cabbage and its effects on nutritional and photosynthetic parameters. Two cabbage cultivars were treated with five Se concentrations (0, 5, 15, 30 and 60 μM) and two sources (selenate and selenite). The concentration of Se in the cabbage heads increased continuously up to 60 μM, but with no effect on the N, P and S concentrations. At low Se concentration (5 μM), there was an increase in the net photosynthesis, stomata conductance, intern carbon concentration and transpiration, besides increases in photosynthetic pigment levels, which led to an increase of over 100% in head dry mass and yield. The cultivars responded differently to the treatments, but both were highlighting the efficiency of Se fertilization in the heads. Both chemical forms of Se can be used at low concentrations (5 and 15 μM) for the agronomic biofortification of cabbage, however, selenite demonstrated to be most efficient.

硒 (Se) 对人类和动物来说都是必不可少的。与人口饮食中硒缺乏相关的问题遍布世界各地，这与食物中硒浓度低有关。本研究旨在评估不同来源和硒浓度对卷心菜农艺生物强化的有效性及其对营养和光合参数的影响。用五种硒浓度（0、5、15、30 和 60 μM）和两种来源（亚硒酸盐和亚硒酸盐）处理两个卷心菜品种。卷心菜头中的 Se 浓度连续增加至 60 μM，但对 N、P 和 S 浓度没有影响。在低硒浓度（5 μM）下，除了光合色素水平增加外，净光合作用、气孔导度、内部碳浓度和蒸腾也会增加，这导致头部干质量和产量增加了100％以上。栽培品种对处理的反应不同，但两者都突出了头部中硒施肥的效率。两种化学形式的硒都可以在低浓度（5 和 15 μM）下用于卷心菜的农艺生物强化，然而，亚硒酸盐被证明是最有效的。