Biofortification and Quality of Collard Greens as a Function of Iron Concentration in Nutrient Solution

Abstract

The agronomic biofortification of vegetables is a strategy for increasing the concentration of iron (Fe) in food and, consequently, the intake of this micronutrient by the population. When in deficiency, it can cause anemia—a pathology that affects millions of people. Soil-less cultivation is an important cropping system, but there are no studies on how Fe concentrations in a nutrient solution can promote biofortification and affect the quality of collard greens; this is the aim of the present study. For this purpose, five Fe concentrations (2, 4, 6, 8 and 10 mg L−1) were evaluated. Increasing the Fe concentration in the nutrient solution increased the leaf Fe content and decreased the leaf contents of cationic nutrients, without affecting yield. Photosynthetic pigment contents were positively affected by Fe concentrations, while ascorbic acid decreased. There was efficient biofortification of collard greens leaves from 4 mg L−1 Fe, and a higher nutritional quality of leaves was observed at Fe concentrations of 8 mg L−1.