Iron Biofortification of Greenhouse Soilless Lettuce: An Effective Agronomic Tool to Improve the Dietary Mineral Intake

Abstract

The present experiment addressed the effects of different iron (Fe) concentrations in the nutrient solution supplied as Fe-HBED, i.e., 0.02 (Fe0, control), 1.02 (Fe1), and 2.02 mmol L−1 (Fe2) on lettuce (‘Nauplus’ and ‘Romana’) yield and compositional traits. This experiment was carried out in a greenhouse using an open soilless cultivation system, at the experimental farm of the University of Catania (Sicily, Italy: 37°24′31.5″ N, 15°03′32.8″ E, 6 m a.s.l.). The addition of Fe-HBED reduced the plants’ aboveground biomass (−18%, averaged over Fe1 and Fe2), but promoted their dry matter content (+16% in Fe2). The concentration of chlorophylls, carotenoids, anthocyanins, and antioxidants peaked at Fe2, along with the antioxidant capacity and concentration of stress indicators in leaves. The Fe content in leaves was promoted in the Fe-treated plants (+187% averaged over Fe1 and Fe2). ‘Romana’ showed the highest Fe accumulation (reaching 29.8 mg kg−1 FW in Fe1), but ‘Nauplus’ proved a higher tolerance to the Fe-derived oxidative stress. The Fe2 treatment maximized leaf N, P, K, S, and Zn contents, while those of Ca, Mg, Mn, and B peaked at Fe1. Overall, our study revealed the effectiveness of Fe-HBED in increasing the Fe content and improving the nutritional quality of lettuce grown in soilless cultivation systems.