Sequential zinc and iron biofortification of bread-wheat grains: from controlled to uncontrolled environments.

The development of knowledge on bread wheat (Triticum aestivum L.) biofortification in zinc (Zn) and iron (Fe), related to its potential agronomical use and the nutritional and technological implications, is becoming important to strategies for improving human nutrition. In this context, we studied the accumulation of Zn and Fe in grains, considering potential uptake and translocation kinetics, photoassimilate production and deposition, and related yields, in grains of cv. Roxo produced under controlled-environment conditions and used thereafter in field trials.

in Crop & Pasture Science, 66 (11): 1097-1104.

Leia o trabalho completo aqui.