College of Resources and Environment, Academy of Agricultural Sciences, Southwest University, Chongqing, China.
Chongqing Key Laboratory of Efficient Utilization of Soil and Fertilizer Resources, Southwest University, Chongqing, China.
J Sci Food Agric. 2021 Jan 30;101(2):582-592. doi: 10.1002/jsfa.10670. Epub 2020 Aug 7.
Magnesium (Mg) fertilization is a promising practice to improve vegetable yield. However, its impacts on vegetable quality and human health have not been examined. Thus, a field experiment was conducted to investigate the effects of varying Mg fertilization rates on yield and quality of pepper (Capsicum annuum L.) fruit. Furthermore, result of the field experiment was linked to pepper consumption data from the China Health and Nutrition Survey (CHNS) in the disability-adjusted life years (DALYs) framework to evaluate the potential health impact of Mg fertilization for the first time.
Compared to control, Mg fertilization increased the 2-year average pepper yield by 25.6%, whereas there was no significant yield improvement when Mg rates exceeded 112.5 kg MgO ha . Magnesium application increased concentrations of Mg and capsaicinoids, decreased those of calcium (Ca), zinc (Zn) and vitamin C (Vc), and had no effect on potassium (K) and iron (Fe) in pepper fruit. As a result, Mg fertilization decreased the comprehensive nutrition level of pepper by 16.6%. Furthermore, the current health burden of the Chinese adult population associated with pepper consumption is estimated at 21.3 million DALYs per year, with the risk being increased by 5.40 DALYs for per megagram of Mg fertilizer application. Increasing health risk was mainly attributed to decreasing concentrations of Ca and Vc in pepper fruit, though the increased Mg intakes offset the impact of 1.74% to 14.4%.
Magnesium fertilization significantly improved the yield but reduced nutritional quality of pepper fruit, and increased human health risks associated with consumption of pepper fruit. © 2020 Society of Chemical Industry.
镁（Mg）施肥是提高蔬菜产量的一种很有前景的方法。然而，其对蔬菜品质和人类健康的影响尚未得到检验。因此，进行了田间试验以研究不同 Mg 施肥率对辣椒（Capsicum annuum L.）果实产量和品质的影响。此外，首次在伤残调整生命年（DALYs）框架内将田间试验结果与中国健康与营养调查（CHNS）中的辣椒消费数据联系起来，以评估 Mg 施肥的潜在健康影响。
与对照相比，Mg 施肥使 2 年平均辣椒产量增加了 25.6%，而当 Mg 用量超过 112.5 kg MgO ha 时，产量没有显著提高。施用 Mg 增加了 Mg 和辣椒素的浓度，降低了 Ca、Zn 和 Vc 的浓度，但对 K 和 Fe 没有影响。因此，Mg 施肥使辣椒的综合营养水平降低了 16.6%。此外，中国成年人口因食用辣椒而导致的当前健康负担估计为每年 2130 万伤残调整生命年，每应用 1 兆克 Mg 肥料，风险就会增加 5.40 伤残调整生命年。健康风险的增加主要归因于辣椒果实中 Ca 和 Vc 浓度的降低，尽管增加的 Mg 摄入量抵消了 1.74%至 14.4%的影响。
Mg 施肥显著提高了辣椒的产量，但降低了辣椒果实的营养品质，并增加了与食用辣椒相关的人类健康风险。 © 2020 化学工业协会。
