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Sodium / potassium relationship in biofortified cucumber

corresponding

SARA MONTOYA1*, A. C. SALGADO1, M. L. LORENZO2, E. ORTEGA1
*Corresponding author
1. Department of Edaphology and Agricultural Chemistry, Pharmacy College, University of Granada, Campus Cartuja, s/n. 18071 Granada, Spain
2. Department of Nutrition and Bromatology, Pharmacy College, University of Granada, Campus Cartuja, s/n. 18071 Granada, Spain

Abstract

Fortification policies are increasing to achieve cost savings as a way of enriching plant products For this reason in our study we have increased potassium content in cucumber and we studied the relationship of this element with sodium. Cucumber was chosen for its easy use, including in many culinary preparations, in addition to its low calorie input.

Twenty-eight samples biofortificated with different potassium sulfate concentrations (0.014 mg / L , 1 g / L, 2 g / L and 4 g / L) were collected in three different stages from two different greenhouses, one cultivated from seed and the other one from seedlings.

We conclude potassium content of biofortified cucumbers has increased over time. After the comparison of the potassium average content in the fruits obtained in the different collections, we see that in the case of those from seedlings it is higher in the first two collection moments equaling in the last one.


 

INTRODUCTION

Nowadays, consumers do not only demand a high production of food but they also require nutritive products that contain the macro- and micronutrients needed by the body to improve/restore the body’s physiological functions and reduce the risk of disease (1). Policies are being develop