Lettuce (Lactuca sativa) is rich in vitamins, minerals, and bioactive components, serving as an important source of selenium (Se) intake for humans. This study investigated the effects of Se treatment on lettuce using different concentrations of sodium selenite (Na2SeO3), focusing on biomass, physiological indicators, nutritional composition, and physiological changes during storage. Through correlation analysis of the transcriptome and Se species, the absorption and conversion mechanisms of Se in lettuce were revealed. The results showed that Se treatment initially increased the chlorophyll c...
