Agronomic biofortification of tomatoes with iron enhances growth, yield and quality

Agronomic biofortification with iron (Fe) in tomatoes has emerged as a promising strategy to combat global iron deficiency. Iron is essential for human health and plays a critical role in the growth and development of crops. This study aimed to determine the optimal dose of Fe for tomato biofortification and assess its impact on its growth, yield and quality attributes, particularly the fruit's Fe content. A greenhouse experiment was conducted using tomato hybrids Sandal and Sahel, applying Fe foliar treatments at concentrations of 0, 1, 3, 6 and 9 mM Fe per plant. The results demonstrated that foliar application of 6 mM Fe significantly enhanced the tomato's growth, yield and quality, while markedly increasing the fruit's Fe content to 30.07 and 34.1 mg kg(-1) in Sandal and Sahel hybrids, respectively. These values were substantially higher than those of the control treatment with Fe contents of 14.77 and 15.0 mg kg(-1), respectively. However, higher doses of Fe (> 6 mM Fe per plant) showed adverse effects on growth, yield, and quality. Foliar application of iron proved an effective and economical solution, readily integrated into commercial tomato production, offering farmers a practical method to produce Fe-biofortified tomatoes and combat iron deficiency-linked malnutrition.