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Sulfur: a multifunctional element that improves nutritional value of maize grains

Sulfur is an integral constituent of various proteins, vitamins and essential nutrients necessary for maintaining plant growth and development under saline conditions. An experiment was conducted to assess the role of sulfur in improving nutritional quality of maize grains at varying levels of sulfur (40, 80 mM) and salinity (25, 75 mM). Various vitamins, biomolecules and nutrient contents were analyzed. A significant reduction in vitamins (ascorbic acid, tocopherol, riboflavin, niacin, thiamine), biomolecules (protein, carbohydrate, starch) and nutrient (K, Ca, NO3, PO4, SO4, K/Na, Ca/Na) contents was observed by imposition of salinity. However, salinity increased Na contents at all applied salt levels. Application of 40 mM sulfur significantly improved ascorbic acid, tocopherol, riboflavin, niacin, thiamine, protein, carbohydrate, starch, K, Ca, NO3, PO4, SO4, K/Na, Ca/Na, while Na contents were reduced by sulfur application. Salt tolerant maize variety (Agatti 2003) responded well to sulfur fertilization in comparison to salt sensitive maize cultivar (Pak Afgoi 2003). In short, both levels of sulfur (40, 80 mM) effectively reduced toxic effects of salinity by improving vitamins, biomolecules and nutritional contents in maize grains. However, 40 mM sulfur was found more effective in improving salt tolerance potential of maize plants.