Optimizing iron seed priming for enhanced yield and biofortification of tomato

Iron (Fe) is an important micronutrient required for healthy life. Malnutrition resulting from low Fe in plant-based foods has caused serious problems worldwide. We propose that Fe biofortification of tomato through seed priming would be an innovative approach to address the problem Fe deficiency. This research was conducted to find the impact of Fe seed priming on germination, morphology, physiology, growth, yield, and final enrichment of Fe in fruit of tomato in two commercial hybrids. Tomato seeds were primed with different concentrations of iron sulfate heptahydrate (FeSO4.7H(2)O) in the range of 1-15 mg L-1, resulting in differential accumulation of tomato fruit Fe contents. We observed a marked improvement in tomato seedling traits, yield contributing traits, fruit quality, biochemical attributes and physiological parameters. Interestingly, the Fe treatment concentration of 10 mg L-1 demonstrated improved tomato growth with a significant increase in fruit Fe contents to of 2.04 and 2.37 which are very much higher as compared to control having Fe contents of 1.47 and 1.49 ppm respectively. Fe seed priming of tomato represents as a cost effective and user-friendly strategy for tomato biofortification which triggers Fe acquisition and its final enrichment in tomato fruit.

Automated summary

Iron is an important micronutrient for healthy life, and the deficiency of iron in plant-based food has caused serious global problems. This study explored the impact of iron seed priming on the germination, growth, and fruit quality of tomatoes. The results showed that iron seed priming significantly improved tomato seedling traits, yield contributing traits, and fruit quality, with higher iron contents in the fruit.