Effects of apple fermentation broth on chelating capability of Fe2+ and iron-deficient Malus hupehensis var.pingyiensis seedlings

The chelating ability to Fe2+ of apple fruit fermentation broth was tested. Both normal and iron-deficient Malus hupehensis var.pingyiensis seedlings were used to study the effects of different treatments of broth, FeSO4 and blending solution on the growth rate of height and stem width, root-shoot ratio of dry weight and fresh weight, the contents of total amount of iron, active iron, chlorophyll, and net photosynthetic rate. The results show that the apple fruit fermentation broth has significant iron chelating activity in solution with pH 5.5. When the broth is blended with FeSO4 and fertilized to root, the absorption of iron in Malus hupehensis var.pingyiensis seedlings is promoted. Furthermore, the growth rate of height and stem width, root-shoot ratio of dry weight and fresh weight, active iron, content of chlorophyll and net photosynthetic rate in iron-deficient Malus hupehensis var.pingyiensis seedlings are significantly increased under the 300-fold diluted broth mixed with FeSO4. These results suggest that the apple fruit fermentation broth has high ability on iron chelating, which makes the absorption of iron easier and improves photosynthetic efficiency of leaves in iron-deficient plants effectively.