Biofortificação de frutos de morango com ferro, selênio e zinco

Abstract

There is a growing body of research whose central theme is food biofortification, in order to meet the global demand for higher quality foods, capable of meeting the nutritional requirements of human beings, especially in developing countries where access to food can be considered limited. Deficiency of nutrients and vitamins in the diet causes hidden hunger that affects more than 2 billion people around the world. Adequate crop nutrition favors the production of foods considered nutritionally more balanced, which can contribute to the reduction of the main deficiencies that affect the world population. Worldwide, iron deficiency in humans causes anemia and affects more than 2 billion people, zinc deficiency affects around 1.2 billion people and there are probably 0.5 to 1 billion people with selenium deficiency. Strawberry is a fruit widely appreciated due to its flavor, attractive color and irresistible aroma. It stands out in the group of small fruits, being considered among blueberries, blackberries and raspberries, as the main and also most important species of this group cultivated in Brazil, which makes it a potential fruit for biofortification. Thus, the objective of this work was to verify the biofortification potential of strawberry fruits with iron (Fe), selenium (Se) and zinc (Zn) and the effects of supplementation on the production and physical-chemical quality of strawberry fruits. strawberry. The experiment was conducted in the municipality of Itumirim- MG, in 2021, in a completely randomized design (DIC), with an 8 x 2 factorial scheme, where eight treatments were evaluated (T1: Fe, T2: Se, T3: Zn, T4 : Fe+Se, T5: Fe+Zn, T6: Se+Zn, T7: Fe+Se+Zn, T8: Control ) in two cultivars (Albion and San Andreas), with three replications, totaling 48 experimental plots, with 10 plants each. Fixed doses were used, being: 100mg/L of Fe, 50mg/L of Zn and 1.26mg/L of Se, applied via foliar biweekly. The fruits were harvested twice a week and production was quantified. Physicochemical analyzes were performed and the results were statistically analyzed. Using the Fe, Fe+Zn and Se+Zn treatments, it was possible to biofortify strawberry fruits with the micronutrient iron. The selenium content in the strawberry fruits that received the treatments showed lower averages than the control, that is, the treatments used led to its reduction. The parameters total fruit production and commercial fruit production were not influenced by the treatments. The applications promoted significant favorable differences for total soluble solids, Chroma, vitamin C, total sugars, ratio, anthocyanins and soluble pectin, enabling the recommendation for use. And unfavorable for total titratable acidity, pH and firmness, which does not justify applications to improve these attributes.