<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0187-7380</journal-id>
<journal-title><![CDATA[Revista fitotecnia mexicana]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. fitotec. mex]]></abbrev-journal-title>
<issn>0187-7380</issn>
<publisher>
<publisher-name><![CDATA[Sociedad Mexicana de Fitogenética A.C.]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0187-73802023000400399</article-id>
<article-id pub-id-type="doi">10.35196/rfm.2023.4.399</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Biofortificación con yodo, actividad antioxidante y minerales en frutos de berenjena (Solanum melongena L.)]]></article-title>
<article-title xml:lang="en"><![CDATA[Iodine biofortification and antioxidant activity in eggplant fruits (Solanum melongena L.)]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Lara-Izaguirre]]></surname>
<given-names><![CDATA[Ana Y.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rojas-Velázquez]]></surname>
<given-names><![CDATA[Ángel N.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Alcalá-Jáuregui]]></surname>
<given-names><![CDATA[Jorge A.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Alia-Tejacal]]></surname>
<given-names><![CDATA[Irán]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Méndez-Cortés]]></surname>
<given-names><![CDATA[Heriberto]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hernández-Montoya]]></surname>
<given-names><![CDATA[Alejandra]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma de San Luis Potosí Facultad de Agronomía y Veterinaria ]]></institution>
<addr-line><![CDATA[Soledad de Graciano Sánchez San Luis Potosí]]></addr-line>
<country>México</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Autónoma del Estado de Morelos Facultad de Ciencias Agropecuarias ]]></institution>
<addr-line><![CDATA[Cuernavaca ]]></addr-line>
<country>Morelos</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2023</year>
</pub-date>
<volume>46</volume>
<numero>4</numero>
<fpage>399</fpage>
<lpage>407</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S0187-73802023000400399&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S0187-73802023000400399&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S0187-73802023000400399&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El yodo (I) es un elemento esencial en la salud humana, su deficiencia en los alimentos lleva a una ingesta insuficiente de este elemento. El uso de yodo en la biofortificación de los cultivos mejora la calidad nutricional de los alimentos. En el presente estudio se evaluó el efecto del yoduro de potasio (KI) aplicado al cultivo de berenjena, sobre la concentración de yodo y actividad antioxidante en los frutos. Se cultivaron plantas de berenjena bajo cuatro dosis de KI: 0, 30, 60 y 90 µM, con ocho repeticiones, en un diseño completamente al azar. Los datos se analizaron mediante análisis de varianza y una comparación de medias con la prueba de Tukey. Las variables evaluadas fueron altura de planta, área foliar, número de hojas, biomasa aérea, rendimiento y firmeza del fruto. En los frutos se evaluaron sólidos solubles totales (SST), acidez titulable (AT), vitamina C, flavonoides totales, fenoles totales, actividad antioxidante y concentración de minerales Mg, Fe, Zn, Mn e I. Las dosis de KI no afectaron la altura de planta, número de hojas, biomasa aérea y rendimiento. El uso de yodo en berenjena aumentó el área foliar con dosis de 60 y 90 µM. En el fruto, las dosis de 30 y 60 µM disminuyeron los SST, mientras que la de 90 µM disminuyó la concentración de fenoles. Las dosis de 60 y 90 µM aumentaron en 34 % la actividad antioxidante y la dosis de 90 µM incrementó en 25 % el contenido de Zn y en 34 % el de Mn. La concentración de yodo aumentó 64 a 90 % con todas las dosis de KI utilizadas. El utilizar yodo como biofortificador en berenjena mejora la calidad nutricional, debido a que aumenta su concentración en los frutos, sin afectar el crecimiento del cultivo.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Summary Iodine (I) is an essential element in human health, its deficiency in food leads to insufficient intake of this element. The use of iodine in crop biofortification improves the nutritional quality of food. In this study the effect of potassium iodide (KI) applied to eggplant crop on iodine concentration and antioxidant activity in fruits was evaluated. Eggplant plants were grown at four doses of KI: 0, 30, 60 and 90 &#956;M with eight replications under a completely randomized design. The data were analyzed by analysis of variance and comparison of means with the Tukey test. The variables evaluated were plant height, leaf area, number of leaves, aerial biomass, yield and fruit firmness. In fruits, total soluble solids (TSS), titratable acidity (TA), vitamin C, total flavonoids, total phenols, antioxidant activity and mineral concentration of Mg, Fe, Zn, Mn and I were evaluated. KI doses did not affect plant height, leaf number, aerial biomass and yield. The use of iodine in plants increased leaf area with doses of 60 and 90 &#956;M. Doses of 30 and 60 &#956;M decreased SST concentration in fruits, while that of 90 &#956;M decreased phenols concentration. Doses of 60 and 90 &#956;M increased antioxidant activity by 34 %, and that of 90 &#956;M increased Zn content by 25 % and Mn by 34 %. Iodine concentration increased from 64 to 90 % with all doses of KI used. Using iodine as a biofortifier in eggplant improves the nutritional quality, because it increases its concentration in the fruits, without affecting the growth of the crop.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Solanum melongena L.]]></kwd>
<kwd lng="es"><![CDATA[actividad antioxidante]]></kwd>
<kwd lng="es"><![CDATA[biofortificación]]></kwd>
<kwd lng="es"><![CDATA[compuestos bioactivos]]></kwd>
<kwd lng="es"><![CDATA[yodo]]></kwd>
<kwd lng="en"><![CDATA[Solanum melongena L.]]></kwd>
<kwd lng="en"><![CDATA[antioxidant activity]]></kwd>
<kwd lng="en"><![CDATA[bioactive compounds]]></kwd>
<kwd lng="en"><![CDATA[biofortification]]></kwd>
<kwd lng="en"><![CDATA[iodine]]></kwd>
</kwd-group>
</article-meta>
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