Effects of Graded Levels of Cadmium on Spinach and Cabbage Grown in an Inceptisol

Naik, Sushanta Kumar; Pandit, Tapas Kumar; Patra, Prasenjit Kumar; Das, Dilip Kumar

doi:10.1080/00103624.2013.768264

Cited by 5 publications

(1 citation statement)

References 30 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…All leafy vegetables suffering from Cd toxicity had relatively smaller roots and narrow yellowish leaves covered with small necrotic spots. These observations were very similar to the results of Naik et al (2013). Growth of lateral roots of plants is usually inhibited by the presence of Cd in growth media due to abnormal growth of epidermal and cortical cells and disorderliness in cell division (Tran and Popova 2013).…”

Section: Discussionsupporting

confidence: 87%

Unraveling the effects of cadmium on growth, physiology and associated health risks of leafy vegetables

et al. 2020

View full text Add to dashboard Cite

Vegetables are a common and important source of food and nutrition but the increasing concentration of cadmium (Cd) in the food chain via wastewater-soil-vegetable continuum is posing a threat to their growth as well as human life. This study aimed at determining the effects of variation in duration of plant exposure to different dosages of Cd on growth, physiology and potential health risks of three commonly grown leafy vegetables, viz. spinach (Spinacia oleracea L.), fenugreek (Trigonella foenum-graecum L.) and coriander (Coriandrum sativum L.). The experiment was a 5 × 3 factorial containing five doses (0, 10, 20, 30 and 40 mg Cd kg −1 soil) and three (25, 50 and 75 day) durations of plant exposure. The experiment was laid out in completely randomized design (CRD) with three replications. It was found that plant height, root length, leaf area and biomass were significantly affected by increasing Cd concentration up to 40 mg kg −1 for all the vegetables. Furthermore, Cd treatments significantly affected the photosynthetic and biochemical attributes such as chlorophyll a, chlorophyll b, carotenoids and total chlorophylls at various growth stages of vegetables tested in comparison with their respective controls. Accumulation of Cd in all the leafy vegetables, its daily intake via vegetable consumption and health risk index were significantly increased with the increase in Cd concentration. The highest values of these parameters were found at 40 mg Cd kg −1 soil. It could be concluded that duration of exposure and Cd dose were very important in determining Cd toxicity, which are reflected in drastic reduction in vegetable growth and physiology. Moreover, the consumption of such vegetables would have toxic effects on human health.

show abstract

Section: Discussionsupporting

confidence: 87%