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The forms of Fe introduced into spinach (Spinacia oleracia L., cv. Lead) and lettuce (Lactuca sativa L., cv. Red-fire) by soaking the roots in 100 mg L-1 ammonium ferric citrate solution for 9 hours (spinach) or 6 hours (lettuce) and their changes during storage for 7 days were determined. After soaking, the Fe content in the leaf blade of spinach and in the leaf of lettuce were 9.9 times (8.23±1.03 mg/100 g FW) and 2.9 times (2.63±0.23 mg) higher than that of the control, respectively and no foliar injury appeared in either plant. The sum of the ratio of water-soluble Fe and exchangeable Fe contents (the amount capable of absorption by the human body via digestion) to total Fe content was about 60% in spinach and about 57% in lettuce. The contents of water-soluble, exchangeable, HCl-soluble, and HCl-insoluble Fe changed negligibly during the storage at 4°C. During the storage at 25°C, these contents hardly changed in spinach, whereas the content of the water-soluble Fe in lettuce slightly decreased.

The Forms of Fe Introduced into Spinach and Lettuce by Soaking Method and Their Changes During Storage.