[The role of iron in vegetable production]
2007
Maksimovic, I.,Poljoprivredni fakultet, Novi Sad (Serbia)
Iron (Fe) is one of essential micronutrients for plant growth. It is important as a constituent of important enzymes that take part in photosynthesis, chlorophyll synthesis, nitrogen metabolism and respiration. Although Fe is the second most abundant metal in the soil, in alkaline conditions it may precipitate and become unavailable to plants. Inadequate growth temperatures, excess P, Mn, and Zn may also lead to Fe deficiency. Vegetables that have high requirements for Fe are beans, beet, broccoli, cauliflower, spinach and tomato. Leaves of healthy plants contain in average 30 o 150 mg Fe/kg dry matter. Deficiency of iron leads to chlorosis of young leaves. Concentration of Fe in edible vegetable parts is important nutritive feature. Vitamin C stimulates Fe assimilation from vegetables.
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