Agronomic iodine biofortification of leafy vegetables grown in Vertisols, Oxisols and Alfisols.
Environ Geochem Health
; 43(1): 361-374, 2021 Jan.
Article
en En
| MEDLINE
| ID: mdl-32965604
ABSTRACT
Iodine deficiency disorders (IDD) in sub-Saharan African countries are related to low dietary I intake and generally combatted through salt iodisation. Agronomic biofortification of food crops may be an alternative approach. This study assessed the effectiveness of I biofortification of green vegetables (Brassica napus L and Amaranthus retroflexus L.) grown in tropical soils with contrasting chemistry and fertility. Application rates of 0, 5 and 10 kg ha-1 I applied to foliage or soil were assessed. Leaves were harvested fortnightly for ~ 2 months after I application before a second crop was grown to assess the availability of residual soil I. A separate experiment was used to investigate storage of I within the plants. Iodine concentration and uptake in sequential harvests showed a sharp drop within 28 days of I application in all soil types for all I application levels and methods. This rapid decline likely reflects I fixation in the soil. Iodine biofortification increased I uptake and concentration in the vegetables to a level useful for increasing dietary I intake and could be a feasible way to reduce IDD in tropical regions. However, biofortification of green vegetables which are subject to multiple harvests requires repeated I applications.
Palabras clave
Texto completo:
1
Base de datos:
MEDLINE
Asunto principal:
Suelo
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Verduras
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Alimentos Fortificados
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Fertilizantes
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Yodo
Idioma:
En
Revista:
Environ Geochem Health
Asunto de la revista:
QUIMICA
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SAUDE AMBIENTAL
Año:
2021
Tipo del documento:
Article