Enhancing iodine content and fruit quality of pepper ( Capsicum annuum L.) through biofortification

Summary

This controlled-environment study investigated iodine biofortification of pepper (Capsicum annuum) grown in nutrient solution with varying potassium iodide concentrations (0–5.0 mg L⁻¹). Pepper fruits exposed to 0.25–5.0 mg L⁻¹ KI accumulated iodine to 350–1330 μg kg⁻¹ fresh weight, meeting WHO's recommended 150 μg daily intake. Low-to-moderate iodine treatments (0.25–1.0 mg L⁻¹) improved fruit quality by increasing ascorbic acid and soluble sugars whilst reducing acidity, concurrent with enhanced leaf photosynthetic capacity and antioxidant enzyme activity.

Regional applicability

Findings from controlled hydroponics in China may not directly translate to United Kingdom field conditions without adaptation trials, though the biofortification principle is globally applicable. UK producers and nutritionists could assess whether similar iodine accumulation and quality improvements occur in pepper cultivars grown commercially under UK climate and soil conditions.

Key measures

Iodine content (μg kg⁻¹ FW), ascorbic acid, soluble sugar, total acidity, chlorophyll-a (Chl-a), malondialdehyde (MDA), catalase (CAT), peroxidase (POD), and superoxide dismutase (SOD) activities

Outcomes reported

The study measured iodine accumulation, ascorbic acid, soluble sugar, total acidity, and leaf-level photosynthetic and antioxidant enzyme activity in pepper fruits and leaves exposed to varying iodide concentrations. It assessed whether pepper can serve as a biofortification crop to meet WHO dietary iodine recommendations.

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