Basal Application of Zinc to Improve Mung Bean Yield and Zinc-GrainsBiofortfication

Abstract

Worldwide, the dietary deficiency of zinc (Zn) is prevailing in almost all arid and semi-arid regions. Zinc deficiency is not only the major constraint of lower yield, but also dietary Zn deficiency in cereals grains may cause increasing malnutrition and chronic health problems in human. Exogenous application of Zn through basal soil nutrition might be a useful option to recover Zn deficiency in mung bean. Therefore, field study was conducted to optimize the optimum level and method of Zn nutrition to enhance crop yield and Zn biofortification of mung bean through basal application. Zinc was applied at 0, 5, 10 and 15 kg/ha as basal application and side dressing, and in combination (50% basal application + 50% side dressing). The results highlighted that Zn nutrition prominently improved the mung bean yield as compared with control (no Zn applied). The maximum grains yield and Zn concentration in grains were obtained where Zn was applied at 15 kg/ha as basal application as compared with all other combinations. Better improvement in grain yield was due to significant increase in more number of pods and grain size owing to welldeveloped root system, improved leaf area index and high chlorophyll contents in mung beans leaves. Amongst all applied Zn nutrition's the basal application of Zn (15 kg/ha) was a viable option to get higher yield and Zn biofortification of mung bean.

Application of Iron and Zinc Nanochelates Enhances the Productivity and Nutritional Quality of Intercropping Cowpea (Vigna unguiculata L.) and Maize (Zea mays L.)

“…The application of micronutrients such as zinc increases the 1000-seed weight in mung beans (Shojaei and Makarian 2014;Kanwal et al 2020). Iron, zinc and the 1000-seed weight in soybean (Shesh Bahre and Movahedi Dehnavi, 2012) due to improved photosynthesis and accumulation of carbohydrates (Shojaei and Makarian, 2014).…”

Agronomic Traits, Fresh Food Processing Characteristics and Sensory Quality of 26 Mung Bean (Vigna radiata L.) Cultivars (Fabaceae) in China

“…), carbohydrates (55.6 g/100 g), dietary fiber (6.4 g/100 g), minerals (iron, phosphorus, sodium, calcium, potassium, magnesium, etc. ), and a large number of biologically active substances (flavonoids, alkaloids, tannins) [ 12 , 13 , 14 ], which have physiological functions such as antioxidation, antitumor, antibiosis, anti-obesity, reducing blood fat, detoxification activities, relieving heatstroke and regulating gastrointestinal discomfort [ 15 , 16 ]. Boiled mung beans have a good taste, and are often promoted as functional foods, beneficial to human health [ 17 ].…”