Combined Iodine, Iron and Zinc Biofortification of Tomato Fruit

Year 2020, Volume: 10 Issue: 3, 2242 - 2251, 01.09.2020

Özge Şahin

https://doi.org/10.21597/jist.691758

Cited By: 3

Abstract

Deficiencies of zinc (Zn), iron (Fe) and iodine (I) are major malnutritional health problem in the devoloping countries. Biofortification of vegetables with I, Fe and Zn can become an alternative strategy of introducing these elements for human dietary intake. The purpose of this study was to determine the effect of combined I (KIO3), Fe (FeSO4.7H2O) and Zn (ZnSO4.7H2O) supply on I, Fe and Zn concentrations of tomato plants, which is stem and leaf, and their fruits (Lycopersicon esculentum L. cv. Swanson). Tomato cultivar was grown in glasshouse conditions with four replications in 10 kg soil and 5% peat mixture. The treatments as contain: contol, each element applied at 10, 20 and 40 mg I-Fe-Zn kg-1, respectively. Concentrations of I, Fe and Zn and essential elements (P, K, Ca, Mg, S, Cu, Mn, Mo, Cl, Si and Ni) as well as non-essential elements (Al, Co, Ti, Br, Rb, Sr, Ba, Cr, Sn, Sb, Te, Ge, Cs, Ce, Ga, Ta, Hf) were determined by Polarized Energy Dispersive X-ray Fluorensence (PEDXRF). Effect of combined I-Fe-Zn treatments on fresh and dry weights of plant and fruit were found statistically important. Iron and Zn concentrations of fruits and plants were increased by combined I-Fe-Zn treatment except for Fe concentration in plant. Application of I-Fe-Zn were not significant effect on essential element concentrations in both plants and fruits, out of Ca, Na and Si concentrations in fruit. No influence of I-Fe-Zn treatment on the measured non-essential elements concentrations with the exception of plant Br concentration and fruit Sr concentration. This study revealed that combined I-Fe-Zn treatment can be used effectively for I, Fe and Zn biofortication of tomato fruits for the dietary intake for human.

Keywords

Biofortification, iodine, iron, zinc, tomato (Lycopersicon esculentum)

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