Mineral Interaction in Biofortified Tomatoes (Lycopersicum esculentum L.) with Magnesium

Magnesium is considered an essential nutrient for humans, where about 60 % of Mg plays an important role in skeletal development. However, its deficiency can trigger several health pathologies (namely, asthma, Alzheimer’s disease, hypertension, type-2 diabetes). In plants, Mg is especially important, being involved in protein synthesis and correlated with chlorophyll pigments. Its deficiency can compromise photosynthesis and can also lead to shorter roots and necrotic zones in leaves. Mineral deficiency (namely, Mg) in plants can lead to a global problem considering the increase of human population and the needs to produce more food and that nutritionally meet human needs, being necessary adopt new technology and approaches. In this context, this study aimed to understand the mineral interactions with Mg biofortification in Lycopersicum esculentum (H1534 variety). Biofortification was promoted during the life cycle of the culture throughout six leaf applications with four concentrations (4%, 8%, 12%, and 16%) of MgSO₄, equivalent to 702, 1404, 2106 and, 2808 g ha^-1. At harvest, 4% MgSO₄ treatment showed the highest content of Mg and P, and the lowest content of Fe and Zn. Additionally, the highest treatment showed the lowest content of Mg and on the other hand, the highest content of Fe. In conclusion, despite the synergistic and antagonistic relationships between minerals in the different concentrations of Mg applied, there were no significant changes in total soluble solids content in the fruits.