Biofortification with magnesium in winter bread wheat production

The aim of this study was to determine the optimum fertilization levels for magnesium (agronomic biofortification) of the nutritional value of wheat which is human and animal food. In this study, a pot experiment was established in a soil with clay loam texture and Sagittario, winter bread wheat variety (Triticum aestivum), was grown. 5 different doses (0, 2, 4, 6, 8 kg da-1 MgSO4.7H2O) from the soil and two different doses (0% and 2% MgSO4.7H2O) were applied to the wheat plant with magnesium fertilization. The experiment was conducted in randomized plot design with 4 replications. At the end of the 5-month growing period, the plants were harvested. In the harvest, soil, grain and straw samples taken from each flowerpot (all upper parts of the plant except grain) were analyzed. MgSO4.7H2O applications from soil cause soil pH to decrease; did not affect soil salinity and organic matter content. MgSO4.7H2O applications from soil and leaves had a statistically significant effect on Mg concentration of wheat grain. The highest Mg value in grain was obtained with 8 kg da-1 from soil and 2% MgSO4.7H2O from leaves with 0.14%. The lowest Mg value was 0.095% with 0 kg da-1 from soil and 0% MgSO4.7H2O from leaves (control). As a result; The Mg concentration of the grain was at the deficient level (<0.1% Mg) in the control, but reached a sufficient level (0.1-0.2% Mg) depending on the applications.