The effect of different iron forms on some grain properties of bread and durum wheat varieties

Turkey as well as in the whole world iron (Fe) deficiency prevalence in serious problems in the show, especially brings about a very important health problems in children and women. Heavy and monotonous consumption of cereal-based foods with very low Fe concentration is considered as major reason for the widespread occurrence of the problem. As a solution, the enrichment of foods in terms of Fe is considered to be a strategy that can be easily applied to large areas, to minimize the problem, and to reach those who experience the problem.In this study, the effect of different Fe forms (FeSO4.7H2O; Fe-EDTA; Fe-EDDHA) and application methods (soil, foliar, soil+foliar) on grain Fe concentrations on bread and durum wheat varieties under greenhouse conditions was investigated. According to the results obtained; It was revealed that different Fe form applications (especially Fe-EDTA and FeSO4) from soil, leaf, soil and leaf caused statistically (p <0.05) significant increases in dry matter, grain and 1000 grain yields and grain Fe concentrations of bread and durum wheat varieties. While the grain Fe concentration was 29.2 mg kg-1 in the control application of the bread wheat variety, the grain Fe concentration increased to 44.3 mg kg-1 (51.7% increase) in the FeSO4 form, 44.8 mg kg-1 (53.4% increase) in the Fe-EDTA form and 43.7 mg kg-1 (49.6% increase) in the Fe-EDDHA form with the soil + leaf Fe application. When the grain Fe concentrations were evaluated in terms of the application methods, it was seen that the soil + leaf application caused a greater increase in the grain Fe concentrations of bread and durum wheat varieties compared to other applications (soil, leaves). In parallel with the increase in grain Fe concentrations, it was found that different Fe form applications and shapes caused a statistically significant (p <0.05) increase in the grain Zn concentrations of bread and durum wheat varieties. As a result, it was observed that the application of FeSO4 and Fe-EDTA forms to bread and durum wheat varieties with soil + leaves caused a significant increase in both grain Fe and grain Zn concentrations.