Journal of Advances in Biology & Biotechnology

Volume 27, Issue 8, Page 1448-1458, 2024; Article no.JABB.121001

ISSN: 2394-1081

A Comprehensive Review on
Biofortification in Vegetable Crops
Baddigam Kasi Reddy a++, Dumpapenchala Vijayreddy b,c++*,
K Bharath Chandra d++, Shridhar Ramesh Emmi a++,
Suneel Subray Hegde e++, Barnali Majumder a++
and Dara Prasanth Kumar b++
a Division of Vegetable Crops, Indian Agricultural Research Institute (New Delhi), Indian Institute of
Horticultural Research, Hessaraghatta, Bengaluru, Karnataka– 560089, India.
b Department of Plant Pathology, Division of Crop Protection, Indian Agricultural Research Institute

(New Delhi), Indian Institute of Horticultural Research, Hessaraghatta, Bengaluru,

Karnataka– 560089, India.
c Division of Germplasm Conservation and Utilization, ICAR-National Bureau of Agricultural Insect

Resources (NBAIR), Post Bag No. 2491, H.A. Farm Post, Bellary Road, Bengaluru,
Karnataka– 560024, India.
d Department of Plant Physiology, Division of Basic Sciences, Indian Agricultural Research Institute

(New Delhi), Indian Institute of Horticultural Research, Hessaraghatta, Bengaluru,

Karnataka– 560089, India.
e Division of Post Harvest Technology and Agriculture Engineering, Indian Agricultural Research

Institute (New Delhi), Indian Institute of Horticultural Research, Hessaraghatta, Bengaluru,

Karnataka– 560089, India.

Authors’ contributions

This work was carried out in collaboration among all authors. All authors read and approved the final
manuscript.

Article Information
DOI: https://doi.org/10.9734/jabb/2024/v27i81267

Open Peer Review History:

This journal follows the Advanced Open Peer Review policy. Identity of the Reviewers, Editor(s) and additional Reviewers, peer
review comments, different versions of the manuscript, comments of the editors, etc are available here:
https://www.sdiarticle5.com/review-history/121001

Received: 01/06/2024
Review Article Accepted: 03/08/2024
Published: 16/08/2024

_____________________________________________________________________________________________________
++
Ph. D. Scholar;
*Corresponding author: E-mail: [email protected];

Cite as: Reddy, Baddigam Kasi, Dumpapenchala Vijayreddy, K Bharath Chandra, Shridhar Ramesh Emmi, Suneel Subray
Hegde, Barnali Majumder, and Dara Prasanth Kumar. 2024. “A Comprehensive Review on Biofortification in Vegetable Crops”.
Journal of Advances in Biology & Biotechnology 27 (8):1448-58. https://doi.org/10.9734/jabb/2024/v27i81267.
 Reddy et al.; J. Adv. Biol. Biotechnol., vol. 27, no. 8, pp. 1448-1458, 2024; Article no.JABB.121001

ABSTRACT

Biofortification is an approach that combines biotechnology and fortification to improve the

nutritional profile of staple crops, combating human malnutrition caused by essential vitamin and
mineral deficiencies. It involves conventional breeding, biotechnology and agronomic strategies to
increase the concentration of plant-derived nutrients and vitamins in edible parts during growth.
While not as nutrient-dense as supplements or fortified foods, biofortified crops enhance daily
micronutrient intake for all age groups. This sustainable, affordable approach is crucial for
addressing micronutrient malnutrition, affecting around two billion people, particularly those with iron
deficiency anaemia. Strategies include agronomic biofortification, involving micronutrient fertilizers
and conventional breeding and hybridizing varieties for increased micronutrient levels. Genetic
engineering enhances nutrient synthesis, while agronomic biofortification improves nutrient
absorption and distribution. However, acceptance challenges and regulatory complexities persist.
Future efforts should involve collaboration between plant breeders, molecular scientists and
nutrition experts to enhance crop nutrition and receive increased funding from various organisations
to combat global malnutrition effectively.

Keywords: Biofortification; genetic engineering; hidden hunger; malnutrition; vegetables.

1. INTRODUCTION Biofortification is a combination of two terms

namely bio originated from a Greek word which
Rising populations, insufficient food and nutrition, means life, and fortification a Latin word that
hunger, vitamin and micronutrient means strengthening. Biofortification aims to
malnourishment, etc. are the main issues faced enhance the nutritional content of crops, thereby
by the majority of the countries in the world [1]. mitigating the adverse impact of human
Among womens and childrens Vitamin-A malnutrition resulting from deficiencies in
deficiency (VAD), is more common in developing essential vitamins and minerals. It is the
nations and it accounts for about 6,00,000 enhancement of micronutrient levels in staple
deaths in children under age five per year. crops (cereals and vegetables) through
Approximately 60% of women and children suffer conventional breeding, biotechnology and
from iron deficiency, while deficiencies in zinc agronomical tools. It enhances the nutritional
and iodine affect around 30% of the population content of crops by increasing the concentration
and nearly 15% suffer from inadequate selenium of plant-derived nutrients and vitamins in the
[2]. Numerous physical and health issues in edible parts during plant growth and
humans have been linked to the inadequate development [6].
availability of these crucial vitamins and minerals
[3]. Although biofortified foods are not as nutrient-
dense as supplements or industrially fortified
Conventional farming methods can improve the foods, they can enhance daily micronutrient
nutritional content of plant foods to some extent, intake for individuals of all age groups [7].
but biofortification is the process of incorporating Biofortification is either a cure for micronutrient
nutrients into food crops through conventional, deficiencies or a solution for all lacuna. It is one
agronomic and transgenic breeding techniques in of the strategies to address micronutrient
order to address the long-term and sustainable malnutrition in a sustainable, affordable and cost-
effects of vitamin and nutrient deficiencies [4]. In effective manner. It has the potential to positively
most of the horticultural crops, including cowpea, impact approximately two billion individuals
pumpkin, banana, cassava, beans and orange suffering from iron deficiency anaemia, according
fleshed sweet potatoes (OFSP), biofortification to the World Health Organization [8]. From an
techniques have been used. There are already a economic perspective, biofortification represents
number of conventional and transgenic cultivars a single investment that provides a cost-efficient,
available and more are being developed. enduring and sustainable solution to combat
Biofortification appears to be a viable technique pervasive malnutrition. Once biofortified varieties
in the fight against hidden hunger, as are established, they eliminate the need for
evidenced by the findings of efficacy and ongoing expenses related to purchasing and
effectiveness studies and recent delivery incorporating fortifying agents during food
successes [5]. processing. Additionally, the anticipated

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population growth in developing regions, coupled of plants more efficiently than soil application
with evolving climate conditions, is expected to [17].
intensify the challenge of ensuring food security
in the coming years [9]. Consequently, prominent 2.1.1 Limitations
organizations like the World Health Organization
and the CGIAR have prioritized the creation of Among all biofortification methods, agronomical
nutritionally superior, high-yielding biofortified biofortification is the simplest. However,
crops as a key objective [10]. agronomical biofortification efficacy is influenced
by several factors, such as:
1.1 Why biofortified crops are important?
1. Mineral mobility and accumulation patterns
• It increases the nutrient content of crops.
in different plant species.
• It is sustainable, affordable and lasting. 2. Plant species diversity and their mineral
• It helps people in isolated rural areas to demands.
improve their nutrition and fight against 3. Soil properties and variations in different
malnutrition. geographical locations [18].
• It enhances the daily diets of people with
enhanced vitamins and minerals. 2.1.2 Biofortification of various nutrient
contents in vegetable crops
2. STRATEGIES FOR
BIOFORTIFICATION OF A) Biofortification of iron
VEGETABLES
Tomatoes are well suited for iodine
There are three ways to increase the nutritional biofortification initiatives because they can
value of vegetable crops through biofortification: tolerate elevated iodine levels. Both their
vegetative tissues and fruits can store iodine at
• Agronomic Biofortification: Applying concentrations that exceed human requirements.
fertilizers and other substances to enhance The amount of iodine found in the fruit of the
mainly micronutrient levels in plants along plants treated with 5 mM iodide was more than
with the macronutrients. sufficient to cover 150 μg of daily intake for
• Conventional plant breeding: It involves humans. Using Spirulina platensis as a microbial
hybridizing different crop varieties to create inoculant can boost the iron content of
offspring with increased micronutrient Amaranthus plants compared to the control
levels. group. He also stated that S. platensis can
• Genetic engineering: It involves improve the iron levels in the Amaranthus
incorporating genes from other organisms gangeticus plant as a biofortification agent [19].
into crop plants to enhance the synthesis
of nutrients and vitamins [11]. B) Biofortification of zinc
2.1 Agronomic Biofortification The use of organic fertilizer Riverm helps the
enrichment of Zinc (Zn) content in tomatoes,
Agronomic biofortification is the process of
brinjal and sweet peppers compared to
application of micronutrient fertilizers to plants
unfortified vegetables. Biofortified vegetables
through soil application or by spraying. This
have 6.60–8.59% more zinc than the others [20].
helps enhance nutrient value in the edible part of
Applying zinc through foliar and soil methods
the plant. This method is quick efficient and
enhances the zinc content accumulation in
simple but it has a short-term effect [12]. Zinc
broccoli during biofortification [21].
(ZnSO4 sprayed on leaves), Iodine (iodide or
iodate applied to soil) and Selenium (selenate C) Biofortification of selenium
form) are the best micronutrients for agronomic
biofortification. Many observations find that Selenium (Se) biofortification in vegetable crops
mycorrhizal fungi improve the levels of Fe, Se, involves applying different concentrations of
Zn and Cu in crops [13-16]. Sulphur oxidising sodium selenite (Na2SeO3) through fertigation to
bacteria boost the sulphur content in onion. The enhance the selenium content in tomatoes. The
foliar application of micronutrients to the application of 5 mg/l of sodium selenite, out of all
leaves can enhance the absorption the treatments, demonstrated the highest levels
and distribution of nutrients in the edible parts of selenium content in various plant parts and

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fruits [22]. Carrots and broccoli were bio-fortified selection is no longer possible based solely on
by applying a Se solution that was enhanced with observation, extensive trials are conducted,
Se content [23]. involving meticulous measurements to ascertain
whether the remaining selections are superior in
2.2 Conventional Plant Breeding yielding ability and other performance aspects. A
new pure-line variety is then introduced if any
Over the past forty years, traditional breeding offspring outperforms an already-existing variety
has primarily concentrated on yield attributes and [25]. Table 1 depicts the different crop varieties
resistance breeding; this has resulted in a that are biofortified using pure line selection.
decrease in the nutritional status of the existing
B) Mass selection
varieties due to a lack of emphasis on nutritional
aspects. Instances of the minerals Iron (Fe), Zinc In mass selection, seeds are gathered from
(Zn), Copper (Cu) and Magnesium (Mg) have favourable individuals in a population (often a
seen a decline in their mean concentration in the few dozen to a few hundred), and the resulting
dry matter of several plant-based foods. generation is seeded from a mixed seed stock.
Important vitamins, antioxidants and This technique, also known as phenotypic
micronutrients have been fortified in conventional selection, is based on how each individual
plant breeding as a result of recent appears. Mass selection has been employed
advancements. Sufficient genetic diversity exists extensively to enhance ancient land types [12].
among crops in terms of β-carotene, functional Table 2 depicts the different crop varieties that
carotenoids, Fe, Zn and other minerals are are fortified using mass selection.
present in carrot, watermelon, bitter gourd, and
leaf vegetables. This diversity enables 2.3.3 Mutation breeding
the selection of nutritionally suitable
breeding materials and is essential for Mutation breeding is that the deliberate induction
enhancing the micronutrient content of and growth of mutant lines for crop improvement.
staple foods through conventional breeding Its most ordinarily utilized in asexually
[12]. propagated crops and self-pollinated crops.
Natural selection operates to cause about
evolution of latest races and species through the
2.3 Different methods of Conventional
variability created by natural mutations and
Breeding for Biofortification of amplified by subsequent recombination of genes
Vegetable Crops during amphimixis [26]. Besides natural
mutations that occur spontaneously caused by
2.3.1 Introduction various sorts of radiations and cosmic rays
received from the sun and also emitted by
Plant introduction involves relocating plants from several radioactive elements, mutation also can
their original growth area to a new location where be artificially induced by a variety of physical
they are not cultivated. These plants can be agents like gamma rays and X-rays and number
either wild or entirely new crop varieties suited of other sorts of chemical agents belonging to
for the region. Notably, CIP-440127 from CIP in few specified groups referred to as chemical
Peru, with a carotene content of 6.2–7.6 mutagens [27]. And using an equivalent
mg/100g and ST-14 from Japan, with a carotene effectively through elaborate method of selection
content of 13.2–14.4 mg/100g, have been techniques in various generations for
introduced for sweet potatoes [24]. improvement of a specific crop species for
desired objectives is named mutation breeding
2.3.2 Selection [28]. Example-Mutation in peas leading to high
iron content.
A) Pure line selection
2.3.4 Hybridization
Three relatively distinct steps are typically This process involves crossing two genetically
involved in pure-line selection: (1) a large distinct parents to create new crop varieties. The
number of superior-appearing plants are selected primary goal of hybridization is to produce
from a genetically variable population; (2) diversity. Both cross-pollinated and self-
progenies of the individual plant selections are pollinated crops can benefit from hybridization.
grown and assessed by simple observation, The objective of hybridization is to combine
often over a number of years and (3) when beneficial genes from two or more distinct

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Table 1. Different Biofortified varieties of vegetable crops developed through Pure line
selection

Crop Variety Content References

Cauliflower Pusa Beta Kesari β-carotene (8.0-10.0 ppm) [12]
Potato Kufri Jamunia Anthocyanin
Sweet potato Bhu Sona β-carotene (14.0 mg/100g) [29]
Bhu Krishna Anthocyanin (90.0 mg/100g)

Table 2. Different biofortified varieties of vegetable crops developed through mass selection

Crop Variety Content-rich in References

Carrot Madhuvan Gajar β-carotene content (277.75 mg/kg) and iron [29]
content (276.7 mg/kg)
Ooty-1 Carotene (38 mg/100 g) [29]
Cowpea Pant Lobia-1 82 ppm Fe and 40 ppm Zn [5]
Pant Lobia-2 100 ppm Fe and 37 ppm Zn [5]
Potato Kufri Neelkanth Anthocyanin (100µg/100g) [12]
Pumpkin Arka Chandhan Carotene (3333 IU) [30]
Radish Pusa Gulabi Anthocyanin [29]

Table 3. Different biofortified varieties of vegetable crops developed through hybridization

Crops Variety Content-rich in References

Watermelon Arka Jyoti, Durgapur Lal Carotene [12]
Brinjal Punjab Sadabhar Anthocyanin [12]
Okra Kashi Lalima Anthocyanin (3mg/100g) [22]
Bitter gourd Pusa hybrid 4 Iron (18.28 mg/100g) [31]
Carrot Kashi Krishna Anthocyanin [29]
Tomato Pusa Rohini Vitamin C (3.12mg/100g) [32]

varieties in order to create purebred offspring disease-resistant tetraploid clones with high iron
that are superior to the parental types in many and zinc diploid Andean potatoes to create high
ways. Table 3 represents the biofortified crop iron and zinc potato breeding material. Rwanda
varieties in vegetable crops produced by the and Ethiopia are the main countries where
hybridization method. biofortified potato is targeted. The Potato
Program of the National Institute for Agrarian
2.4 Breeding in Different Crops for Innovation (INIA) in Peru created INIA 321
Biofortification of Nutrients Kawsay, a potato cultivar with high iron and zinc
levels [35].
i) Breeding in Potato
ii) Breeding in Cauliflower
Potato tubers have the highest number of
antioxidants in human food. The different types When the genetic variation of zinc content in the
of potatoes which have red and purple colours Brassica oleracea gene pool—which includes
may provide more antioxidants to human health cauliflower was tested, sufficient natural variation
[33]. That is why breeders try to create more of was discovered. Provitamin A (beta-carotene;
these kinds of potatoes. For the purpose of 800–1,000 μg/100g) is abundant in the orange
enhancing the quantity of iron and zinc in the diet cauliflower variety Pusa Beta Kesari, which was
of humans, potatoes can be bred to have a developed in the Indian Agricultural Research
higher genetic diversity in micronutrients. The Institute (IARI), New Delhi [36]. Around the world,
antioxidant and mineral composition of more than there are numerous other varieties of cauliflower
1,000 different varieties of potatoes raised in the that are coloured differently. For example,
South America Andes were studied (copper, iron, orange and purple cauliflowers contain beta-
manganese and zinc) [34]. The International carotene and anthocyanin, respectively. Purple
Potato Centre (CIP) and Harvest Plus crossed Graffiti and Orange Cheddar are two coloured

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cauliflower varieties developed by Cornell new types of cassava with increased vitamin A
University in the United States [15]. have been developed. Several gene types found
in cassava also influence the number of proteins,
iii) Breeding in Cassava minerals (such as iron and zinc) and carotene it
contains [36].
A common root vegetable in developing and iv) Breeding in Tomato
under-developing nations is cassava, which is
particularly popular in Africa, Latin America and Tomato is a rich source of vitamins A and C and
the Caribbean. Africa's cassava crop now a significant crop. Tomato breeding has used the
contains more provitamin A (beta-carotene) genetic diversity of wild tomatoes to search for
thanks to a partnership between Harvest Plus desirable characteristics [32]. A conventional
and the International Institute of Tropical breeding method has produced Sun Black, an
Agriculture in Nigeria (TMS 01/1368— anthocyanin enriched tomato with a dark purple
UMUCASS 36, TMS 01/1412—UMUCASS 37 skin from high anthocyanin levels in the peel [37].
and 2014; TMS 01/1371—UMUCASS 38 and NR Another variety, Black Galaxy, was created by
07/0220—UMUCASS 44, TMS 07/0593— the same method in Israel. Table 4 shows the
UMUCASS 45 and TMS 07/539—UMUCASS various varieties that have been bred through
46), as well as in the Democratic Republic of the conventional breeding to develop biofortified
Congo (DRC) [Kindisa (TMS 2001/1661)], six varieties in various nations.

Table 4. Different biofortified vegetable crops developed through conventional breeding in

different countries

Crop Variety Content-rich in Released in References

Tomato Sun Black Anthocyanin Israel [37]
Black Galaxy [37]
Potato INIA321 Kawsay Rich in iron and Zinc Peru [35]
Sweet Ejumula, Kakamega, Vita Vitamin -A Uganda [37]
potato kabode, Naspot 120 and Naspot
130
Twatasha, Kokota and Chiwoko Vitamin-A Zambia [38]
Cassava UMUCASS 36 (TMS 01/1368), Vitamin-A Nigeria [36]
UMUCASS 37 (TMS 01/1412),
UMUCASS 38 (TMS 01/1371),
UMUCASS 44 (NR 07/0220),
UMUCASS 45 (TMS 07/0593),
UMUCASS 46 (TMS 07/0539),
TMS 2001/1661

Table 5. Biofortified vegetable crops developed through transgenic engineering

Crop Gene Content References

Potato AmA1 Protein [39]
Strawberry d-galacturonic acid reductase (GaIUR) Vitamin C [40]
gene
PSY, phytoene desaturase and lycopene Beta cyclase Vitamin A [41]
beta-carotene hydroxylase gene (bch) β- carotene [42]
Perilla [PrLeg polypeptide and cystathionine γ- Methionine [40,43]
synthase (CgS) genes
Tomato Tomato pds-beta Lyc β- carotene [29]
CaMV35S: crtl β- carotene [44]

Cauliflower Or gene β- carotene [12]

Lettuce Soya bean Ferritin gene Iron [36]
Sweet IBOR-INS Lutein Lutein and [38]
Potato Carotene

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Crop Gene Content References

IbMYB1 Anthocyanin [38]
Cassava PSY Vitamin A [45]
nptII, crtB and DXS β- carotene [46]
Carrot CAXI Calcium [29]

2.5 Conventional Breeding Limitations 2. Acceptance Challenges: However, their

acceptance among the general population
Conventional plant breeding methods also have remains low.
some limitations 3. Regulatory Processes: Different
countries have varying regulatory
1. Low genetic diversity for the micronutrients procedures for approving and
in the plant gene pool and the long commercializing transgenic crops, which
duration required to produce cultivars with can be costly and time-consuming [31].
the wanted trait(s).
2. It would be unfeasible to breed for a 4. BIOSAFETY ISSUES WITH THE
certain trait by conventional methods, the
DEVELOPMENT AND USE OF
time and work needed may be impractical.
3. Breeding with Recessive gene sources are TRANSGENICS
not easy in conventionally [47,48].
1. Policies and practices implemented to
2.6 Genetic Engineering guarantee environmental safety during the
development and promotions of transgenic
Around the world, biotechnology is being utilized organisms are referred to as biosafety.
as an efficient biofortification method to address 2. The designed gene's escape by gene
the severity of vitamin and mineral deficiencies. disposal or gene flow.
Recent advancements in genetic engineering 3. Ecological or non-target consequences.
tools and methods make it possible to 4. Transgenics weediness or invasiveness. It
incorporate traits that conventional breeding is denotes a plants propensity to spread
unable to produce [49]. The direct manipulation outside of the original planting field.
of an organism's genes through the use of 5. Development of superviruses and
biotechnology is known as genetic engineering or superweeds.
genetic modification [50,13]. Genetic engineering 6. Hazard and sensitivity to both humans and
enables the creation of elite cultivars by animals.
transferring desirable traits from one organism to 7. Demonstration of undesired
another, significantly enhancing the value of characteristics.
these cultivars [51]. Table 5 enlisted the usage of
various genes to develop biofortified vegetable 5. FUTURE THRUST
crops.
Biofortification is the process of increasing the
Biofortification can enhance the levels and nutritional value of crops by using various
availability of micronutrients in edible crops. It methods, such as plant breeding, agronomic
also presents special chances to enhance practices and genetic engineering. Many plant
nutritional quality and provide additional health breeding programs aim to enhance productivity,
advantages. Numerous vegetable crops have stress tolerance and taste, but nutritional quality
undergone genetic modification to enhance traits is also a recent goal. To achieve these goals,
such as nutritional quality, flavour improvement, plant breeders need to work with nutrition
bitterness reduction and increased content of scientists. However, some biofortification
anthocyanin, carotene, calcium, protein, lutein programs are not feasible because of the low
and iron [52]. genetic diversity for micronutrients in the plant
material. In these cases, genetic engineering is
3. LIMITATIONS IN BIOTECHNOLOGICAL required and collaboration with molecular
BIOFORTIFICATION METHOD biologists is necessary. The main challenge for
the commercialization of Genetically Modified
1. Genetic Variation: Transgenic crops Crops (GM Crops) is the costly and lengthy
address the constraint of limited genetic regulatory approval process [53]. Biofortification
diversity found in conventional breeding. is a potential agricultural solution for improving

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