Quality of Rye Plants (<i>Secale cereale</i>) as Affected by Agronomic Biofortification with Iodine
Anna Krzepiłko,
Bogdan Kościk,
Monika Skowrońska,
Sebastian Kuśmierz,
Jacek Walczak,
Roman Prażak
Affiliations
Anna Krzepiłko
Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
Bogdan Kościk
Faculty of Economic and Technical Sciences, Pope John Paul II State School of Higher Education in Biała Podlaska, Sidorska 95/97, 21-500 Biała Podlaska, Poland
Monika Skowrońska
Department of Agricultural and Environmental Chemistry, University of Life Sciences in Lublin, Akademicka 15, 20-950 Lublin, Poland
Sebastian Kuśmierz
Department of Agricultural and Environmental Chemistry, University of Life Sciences in Lublin, Akademicka 15, 20-950 Lublin, Poland
Jacek Walczak
National Research Institute of Animal Production, Department of Production Systems and Environment, Krakowska 1, 32-083 Balice, Poland
Roman Prażak
Institute of Plant Genetics, Breeding and Biotechnology, University of Life Sciences in Lublin, Akademicka 15, 20-950 Lublin, Poland
This study assessed the possibility of using iodine-containing fertilizers for agronomic biofortification of rye biomass used as fodder for cows, and establish the best application method and form and the optimal dose of iodine (I) under field conditions. The impact of iodine fertilization on grain iodine content was not studied. Results showed that agronomic biofortification of rye plants with iodine, influenced by its dose, form, and method of application was highly effective in increasing I shoot contents. Plant I-enrichment via foliar and soil application significantly affected I concentration in plant biomass even at a low dose (2.5 kg ha−1). Soil I application as KI appeared optimal for rye plants used as fodder for cows, especially cropped under the soil with a neutral reaction. Iodine application improved the biological quality of rye plants by increasing concentrations of sugar, chlorophylls, and at a low rate, protein and total antioxidant capacity.
