Agronomic Biofortification with Fe and Zn in Organic Tomatoes (Lycopersicum esculentum L.)

The human metabolism requires Fe to support growth and the immune system. Iron further plays an essential role in the synthesis of oxygen transport proteins (namely, hemoglobin and myoglobin), while its deficiency can lead to anemia. Zinc also plays major physiological roles, working in multiple basic biochemical functions in the cells of the organism, with its deficiency triggering multiple systems, namely gastrointestinal, central nervous, immune, and reproductive. Considering the physiological impact of these both micronutrients, this study aimed to develop a technological workflow for biofortification of tomato (Lycopersicum esculentum L.) fruits (variety beef heart) in Fe and Zn, following an organic production mode. The experimental field was selected considering the edaphoclimatic parameters and the protocols for tomato growth according to the organic production mode. Four foliar applications were carried out during the production cycle, with a mix of two products (Zitrilon – 15%) at a concentration of 0.40 and 1.20 kg.ha⁻¹ and Maxiblend with two concentrations (1 and 4 kg.ha⁻¹). At harvest, Fe content showed a 1.8–2.5 fold increase, whereas Zn content showed increase of 34%. Morphologic parameters did not vary significantly in biofortified tomatoes. It was concluded that direct consumption of tomato (variety beef heart) production, through the organic mode, can mitigate the nutritional zinc and iron deficiency, supporting the maintenance of public health.