Iron Solubility and Uptake in Fava Bean and Maize as a Function of Iron Chelates under Alkaline Hydroponic Conditions.

IF 6.2 1区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of Agricultural and Food Chemistry Pub Date : 2025-10-22 DOI:10.1021/acs.jafc.5c08914

Muhammad Faizan Ilyas,Muhammad Imran,Asif Naeem,Arjen M Reichwein,Karl Hermann Mühling

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Abstract

Iron-EDTA becomes unstable above pH 6.5, resulting in competition among metal ions (Fe, Cu, Zn, and Mn) for EDTA and reduced Fe availability. This study examined nutrient precipitation dynamics and interactions between chelated and sulfate forms of Zn, Mn, and Cu with Fe-EDTA in fava bean and maize under increasing alkalinity (0, 5, and 15 mM NaHCO3). In fava bean, chelated micronutrients significantly increased shoot Fe, P, and Zn concentrations and improved metabolic activity and oxidative stress tolerance. Maize was more sensitive to alkalinity but showed similar nutrient responses at 5 mM NaHCO3. Speciation modeling (MINEQL+5.0) indicated Fe displacement from Fe-EDTA at high pH, forming insoluble FePO4 and Fe(OH)3. Incubation studies demonstrated that Fe-HBED maintained higher Fe, Ca, and P solubility than Fe-EDTA and Fe-DTPA under alkaline conditions. SEM-EDX analysis linked stable Fe chelates to lower P in precipitates. Results highlight Fe-HBED's effectiveness in ensuring Fe and P availability under alkalinity.

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碱性水培条件下铁螯合物对蚕豆和玉米铁溶解度和吸收的影响

铁-EDTA在pH高于6.5时变得不稳定，导致金属离子（铁、铜、锌和锰）竞争EDTA，降低铁的可用性。本研究研究了在增加碱度（0、5和15 mM NaHCO3）下，大豆和玉米中锌、锰和铜螯合和硫酸盐形式与Fe-EDTA之间的养分沉淀动力学和相互作用。在蚕豆中，螯合微量元素显著提高了地上部铁、磷和锌浓度，提高了代谢活性和抗氧化能力。玉米对碱度更敏感，但在5 mM NaHCO3下表现出相似的营养反应。形态模型（MINEQL+5.0）显示，铁在高pH下从Fe- edta中置换，形成不溶性的FePO4和Fe(OH)3。培养研究表明，在碱性条件下，Fe- hbed比Fe- edta和Fe- dtpa保持更高的Fe、Ca和P的溶解度。SEM-EDX分析表明沉淀中稳定的铁螯合物与较低的P有关。结果表明，Fe- hbed在保证碱性条件下铁和磷的有效性方面是有效的。

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来源期刊

Journal of Agricultural and Food Chemistry 农林科学-农业综合

CiteScore

9.90

自引率

8.20%

发文量

1375

审稿时长

2.3 months

期刊介绍： The Journal of Agricultural and Food Chemistry publishes high-quality, cutting edge original research representing complete studies and research advances dealing with the chemistry and biochemistry of agriculture and food. The Journal also encourages papers with chemistry and/or biochemistry as a major component combined with biological/sensory/nutritional/toxicological evaluation related to agriculture and/or food.