Iron biofortification and its impact on antioxidant system, yield and biomass in common bean

J.P. Sida-Arreola, E. Sánchez-Chávez, G.D. Ávila-Quezada, P.B. Zamudio-Flores and C.H. Acosta Muñíz
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J.P. Sida-Arreola: Center for Food Research and Development, A.C. Unidad Delicias, Chihuahua, México
E. Sánchez-Chávez: Center for Food Research and Development, A.C. Unidad Delicias, Chihuahua, México
G.D. Ávila-Quezada: School of Animal Sciences, Autonomous University of Chihuahua, Chihuahua, México
P.B. Zamudio-Flores: Centro de Investigación en Alimentación y Desarrollo, A.C. Unidad Cuauhtémoc,
C.H. Acosta Muñíz: Centro de Investigación en Alimentación y Desarrollo, A.C. Unidad Cuauhtémoc,

Plant, Soil and Environment, 2015, vol. 61, issue 12, 573-576

Abstract: The effect of application of two iron (Fe) compounds (FeSO4 and Fe-EDDHA) on the activity of antioxidant enzymes, production of H2O2, Fe accumulation in green bean seeds and crop yield of bean plants (Phaseolus vulgaris L.), under greenhouse conditions was studied. This experiment was conducted in Delicias, Chihuahua, Mexico. The results indicate that the accumulation of Fe in bean seeds enhanced with the application of Fe-EDDHA, at the dose of 25 µmol. This demonstrated that low Fe application dose was enough to increase Fe levels in seeds of common bean. In addition, Fe-EDDHA application form at 50 µmol was the best treatment to improve crop yield. With respect to antioxidant system, chelated form of Fe (Fe-EDDHA) was more effective in the activation of antioxidant enzymes (catalase, superoxide dismutase and glutathione peroxidase), and a lower content of H2O2 in green bean seeds.

Keywords: toxic metal; enzymatic activity; fruit; oxidative stress; hydrogen peroxide (search for similar items in EconPapers)
Date: 2015
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlpse:v:61:y:2015:i:12:id:643-2015-pse

DOI: 10.17221/643/2015-PSE

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