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| Accumulation and transport of nickel in three vegetable crops and their edible safety |
| Received:November 13, 2017 |
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| KeyWord:nickel;edible vegetable;accumulation characteristic;transport rule;food safety |
| Author Name | Affiliation | E-mail | | BAI Yu-jie | College of Environmental Science and Engineering, Donghua University, Shanghai 201020, China | | | SHEN Gen-xiang | Shanghai Academy of Environmental Sciences, Shanghai 200233, China | shengx@saes.sh.cn | | CHEN Xiao-hua | Shanghai Academy of Environmental Sciences, Shanghai 200233, China | | | GUO Chun-xia | Shanghai Academy of Environmental Sciences, Shanghai 200233, China | | | QIAN Xiao-yong | Shanghai Academy of Environmental Sciences, Shanghai 200233, China | | | ZHAO Xiao-xiang | College of Environmental Science and Engineering, Donghua University, Shanghai 201020, China | | | ZHOU Zhong-qiang | College of Resources and Environment, East China University of Science and Technology, Shanghai 200237, China | |
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| Abstract: |
| In the present study, the accumulation characteristics of nickel(Ni)in three kinds of vegetable crops(cucumber, cowpea and green pepper)and their safety for ingestion were investigated. A pot experiment was carried out with six different dosages of Ni(control, 200, 350, 500, 650, and 800 mg·kg-1)to investigate the effects of Ni on the biomass and accumulation of Ni in different parts of the vegetable crops. The results showed that:(1)The effects of Ni on the growth of three vegetable crops differed. The growth of cucumber was promoted by Ni at the concentration range tested. Relatively low concentration of Ni promoted the growth of green pepper and cowpea. Furthermore, the growth of green pepper and cowpea was inhibited when the concentration of Ni in soil was above 650 mg·kg-1.(2)The amount of Ni in different parts of the vegetable crops was different. In green peppers and cowpea, Ni accumulation was in the order of root > stem and leaf > fruit, while, in cucumber, the accumulation was in the order of stem and leaf > root > fruit. The transportation rate of Ni from root to edible parts was in the order of cowpea > cucumber > green pepper, and that from root to stem and leaf was in the order of cucumber> cowpea> green pepper.(3)The accumulation of Ni in the edible parts positively correlated with the amount of Ni in soil(R2 was 0.973, 0.984, and 0.992,respectively, P<0.05). The concentration of Ni in the edible parts was higher than the safety threshold of Ni in fresh vegetables based on the maximum allowable intake of Ni for humans recommended by the United States Environmental Protection Agency(USEPA)(adult 3.58 mg·kg-1; children 2.83 mg·kg-1). The concentration of Ni in cowpea exceeds the food safety threshold with high probability. Therefore planting cowpea in Ni contaminated soils is not recommended. |
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