Foliar application of Fe-fulvic acid: A strategy to reduce heavy metal accumulation and enhance nutritional quality.

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry: X Pub Date : 2024-10-15 eCollection Date: 2024-12-30 DOI:10.1016/j.fochx.2024.101904

Qinhui Lu, Zhidong Xu, Qinghai Zhang, Zhi Zhang, Yuxin Zhang, Ting Zhang, Jun Li, Xiaolin Wang

{"title":"Foliar application of Fe-fulvic acid: A strategy to reduce heavy metal accumulation and enhance nutritional quality.","authors":"Qinhui Lu, Zhidong Xu, Qinghai Zhang, Zhi Zhang, Yuxin Zhang, Ting Zhang, Jun Li, Xiaolin Wang","doi":"10.1016/j.fochx.2024.101904","DOIUrl":null,"url":null,"abstract":"<p><p>Pepper is a key agricultural crop susceptible to accumulating heavy metals like cadmium (Cd) and barium (Ba), posing significant health risks. To address these issues, this study investigated the effects of foliar applications of fulvic acid (FA), Zn-fulvic acid (Zn-FA), and Fe-fulvic acid (Fe-FA) on Ba and Cd uptake in pepper tissues, as well as their impact on nutritional quality, biomass, and leaf enzyme activity. Results indicated that Fe-FA application significantly reduced Cd and Ba in pepper fruit by 25 % and 93 %, respectively. Additionally, Fe-FA enhanced pepper growth, increasing vitamin C and phenolic compounds by 136 % and 13 %, respectively. Metabolomics analysis revealed that Fe-FA application up-regulated 857 metabolites and down-regulated 1045 metabolites. Furthermore, Fe-FA primarily influenced amino acid, carbohydrate, and lipid metabolism, promoting pepper growth. These findings suggest that Fe-FA foliar application offers a promising strategy for reducing Ba and Cd accumulation in pepper fruits while enhancing its nutritional quality.</p>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":null,"pages":null},"PeriodicalIF":6.5000,"publicationDate":"2024-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11513662/pdf/","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry: X","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1016/j.fochx.2024.101904","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2024/12/30 0:00:00","PubModel":"eCollection","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

Pepper is a key agricultural crop susceptible to accumulating heavy metals like cadmium (Cd) and barium (Ba), posing significant health risks. To address these issues, this study investigated the effects of foliar applications of fulvic acid (FA), Zn-fulvic acid (Zn-FA), and Fe-fulvic acid (Fe-FA) on Ba and Cd uptake in pepper tissues, as well as their impact on nutritional quality, biomass, and leaf enzyme activity. Results indicated that Fe-FA application significantly reduced Cd and Ba in pepper fruit by 25 % and 93 %, respectively. Additionally, Fe-FA enhanced pepper growth, increasing vitamin C and phenolic compounds by 136 % and 13 %, respectively. Metabolomics analysis revealed that Fe-FA application up-regulated 857 metabolites and down-regulated 1045 metabolites. Furthermore, Fe-FA primarily influenced amino acid, carbohydrate, and lipid metabolism, promoting pepper growth. These findings suggest that Fe-FA foliar application offers a promising strategy for reducing Ba and Cd accumulation in pepper fruits while enhancing its nutritional quality.

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

叶面喷施富锌酸：减少重金属积累和提高营养质量的策略。

辣椒是一种主要的农作物，容易积累镉（Cd）和钡（Ba）等重金属，对健康造成严重危害。为了解决这些问题，本研究调查了叶面喷施富勒酸（FA）、富勒酸锌（Zn-FA）和富勒酸铁（Fe-FA）对辣椒组织中钡和镉吸收的影响，以及它们对营养质量、生物量和叶片酶活性的影响。结果表明，施用 Fe-FA 能显著降低辣椒果实中的镉和钡含量，降幅分别为 25% 和 93%。此外，Fe-FA 还能促进辣椒生长，使维生素 C 和酚类化合物分别增加 136% 和 13%。代谢组学分析表明，Fe-FA 的应用上调了 857 个代谢物，下调了 1045 个代谢物。此外，Fe-FA 主要影响氨基酸、碳水化合物和脂质代谢，促进辣椒生长。这些研究结果表明，叶面喷施铁-脂肪酸为减少辣椒果实中钡和镉的积累，同时提高其营养质量提供了一种可行的策略。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文去求助

来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.