Iodine biofortification of bean (Phaseolus vulgaris L.) and pea (Pisum sativum L.) plants cultivated in three different soils

An important challenge for mankind today is to find a plant-based source of iodine, instead of table salt, which would provide the recommended daily dosage of iodine. The aim of this work was to study the accumulation of iodine and the physiochemical changes in bean (Phaseolus vulgaris L.) and pea (Pisum sativum L.) irrigated with iodine-containing water. Applying iodine at concentration of 0.5 mg L(-1) resulted 51, 18, and 35% decrement in biomass of bean fruit, while in pea fruit, a 13% reduction and a 3 and 2% increment were observed when the plants were cultivated in sand, sandy silt, and silt, respectively. The highest iodine concentrations in the bean and pea fruits were detected in plants cultivated in silt soil with concentration of 0.5 mg I(-) L(-1) and amounted to 1.6 and 0.4 mg kg(-1), respectively. In presence of iodine at concentration of 0.5 mg L(-1), the concentration of magnesium, phosphorous, manganese and iron increased in the bean fruit, while in the case of pea, at iodine concentration above 0.1 mg L(-1) the uptake of these nutrients were hampered. Based on these facts, the iodized bean can be recommended as a possible food source to enhance the iodine intake.