Can Improve Iron Biofortification Antioxidant Response, Yield and Nutritional Quality in Green Bean?

Carlos H.  Acosta-Muñiz; Paul B.  Zamudio-Flores; Esteban  Sánchez; Juan P.  Sida-Arreola; Graciela D.  Ávila-Quezada

doi:10.4236/as.2015.611127

Juan P. Sida-Arreola¹, Esteban Sánchez¹^*, Graciela D. Ávila-Quezada², Paul B. Zamudio-Flores¹, Carlos H. Acosta-Muñiz¹

Abstract: The aim of this study was to evaluate the effect of iron biofortification on antioxidant response, yield and nutritional qualityof green bean (Phaseolus vulgaris L.) under greenhouse conditions. Fe was applied using two forms (FeSO4 and Fe-EDDHA) at four doses of application (0, 25, 50 and 100 μm) added under a hydroponic system, and were tested over a period of 40 days. The Fe content was assessed in seeds, as well as the activity of antioxidant enzymes, production of H2O2, yield and nutritional quality. The results being obtained indicated that the accumulation of Fe in bean seeds enhanced with the application of Fe-EDDHA at the dose of 25 μm. 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. Respect to antioxidant system, chelated form of Fe (Fe-EDDHA) was more effective in the activation of antioxidant enzymes (CAT, SOD and GSH-PX), and a lower content of H2O2 in green bean seeds. Finally, to raise the Fe concentration in bean under biofortification program was a promising strategy in cropping systems in order to increase the ingestion of iron and antioxidant capacity in the general population and provided the benefits that this element offered in human health.

Keywords: Phaseolus vulgaris L., Antioxidant Activity, Biofortification, Iron, Nutritional Quality

Cite this paper: Sida-Arreola, J. , Sánchez, E. , Ávila-Quezada, G. , Zamudio-Flores, P. and Acosta-Muñiz, C. (2015) Can Improve Iron Biofortification Antioxidant Response, Yield and Nutritional Quality in Green Bean?. Agricultural Sciences, 6, 1324-1332. doi: 10.4236/as.2015.611127.

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