Nutrient Interactions in the Natural Fortification of Tomato with Mg: An Analytical Perspective

Abstract

In the human body, about 53% of Mg is involved in the development and maintenance of bone and other calcified tissues, although it also has a physiological role in protein synthesis, muscle and nerve functions, blood glucose control and blood pressure regulation. Nevertheless, Mg deficiency triggers electrolyte disturbance that can result in multiple symptoms, namely, tremors, poor coordination, muscle spasms, loss of appetite, personality changes, and nystagmus. Complications may include seizures or cardiac arrest. To surpass Mg deficiency, biofortification is a strategy that can boost nutrient enhancement in food crops and can increase nutrient uptake and accumulation in the human body. Accordingly, this study aimed to develop a technical itinerary for Mg biofortification in Lycopersicum esculentum variety H1534. Tomato biofortification was promoted during the respective life cycles throughout six leaf applications with two different treatments (4% and 8%) of MgSO4, equivalent to 702 and 1404 g ha−1. At harvest, the biofortification indexes of Mg were 2.01- and 1.71-fold higher (after spraying with 4% and 8% MgSO4, respectively), with synergistic trends found only with Zn and Fe, whereas P did not vary significantly among treatments. Among treatments, relevant deviations could not be found for total soluble solids, height, diameter and color; however, minor changes in dry weight were detected. It can be concluded that the Mg biofortification of tomato variety H1534 can be performed to add nutritional value to tomato-based processed food products.

Mineral Interaction in Biofortified Tomatoes (Lycopersicum esculentum L.) with Magnesium

“…Tomatoes biofortified with MgSO4 showed a higher content of Mg (except in the 6% MgSO4 treatment) regarding control, indicating that biofortification occurred and had a better index with the lower concentration applied (4% MgSO4). Previously, another study carried out with the same variety also showed with 4% MgSO4 treatment the highest Mg content [15]. Nevertheless, the higher content of Mg in the 4% MgSO4 treatment showed a lower Fe content, presenting a tendency of antagonism in the biofortified tomatoes considering that as the Mg content increased, the Fe content decreased.…”

Can Precision Agriculture Be Used in the Management of a Fe and Zn Biofortification Workflow in Organic Tomatoes (Lycopersicum esculentum L.)?

“…In the middle of the biofortification workflow (after the 3rd foliar spraying with Fe and Zn), the color of the tomatoes (control and sprayed with Fe and Zn-T1 and T2) was assessed (Figure 2). All the treatments of the three varieties showed a highest value at 650 nm, corresponding to the red color [18] and, thus, being an indicator of high lycopene content [19]. Therefore, the use of this technology allowed an objective definition of the maturation state of the fruits, since red is an indication of 10 times more lycopene content than yellow [20].…”

“…Colorimetric parameters were determined in fresh tomatoes per treatment with a scanning spectrophotometric colorimeter, according to Reference [18]. Measurements were carried out in quadruplicate.…”