Genotypic variations in the accumulation of Cd exhibited by different vegetables

Yang, Jin‐yan; Guo, Huaming; Ma, Yibing; Wang, Liqun; Wei, Dongpu; Luo, Haiwei

doi:10.1016/s1001-0742(09)60245-x

Cited by 107 publications

(55 citation statements)

References 28 publications

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“…Because the phytoavailability of Cd in soil is considerably affected by soil characteristics, the Cd accumulation capacity of different vegetables may be slightly different from that reported by many researchers (Lune and Zwart 1997;Wang et al 2006;Yang et al 2009Yang et al , 2010Zhang et al 2014). However, in general, leafy vegetables have a high Cd accumulation capacity, whereas fruiting vegetables and legume vegetables have a lower Cd accumulation capacity.…”

Section: Discussion CD Accumulation Capacity Of Different Vegetablesmentioning

confidence: 80%

“…Because of its extraordinary capacity to accumulate Cd, amaranth is often used as material for researching Cd contamination and phytoremediation (Abe et al 2008;Fan and Zhou 2009;Alamgir et al 2011;Li et al 2012). Lune and Zwart (1997), Wang et al (2006) and Yang et al (2010) concluded that spinach had the greatest Cd accumulation capacity. These results are in accordance with the results obtained in this study.…”

Section: Discussion CD Accumulation Capacity Of Different Vegetablesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

“…In addition, the Cd accumulation capacity of crops is affected by their species or cultivars (Alexander et al 2006;Arao et al 2008;Yang et al 2010Yang et al , 2009). Yang et al (2010) examined the Cd accumulation capacities of 28 vegetable species and several cultivars of five common vegetables [cowpea (Vigna sesquipedalis Koern. ), kidney pea (Phaseolus vulgaris L.), bitter gourd (Momordica charantia L.), cucumbe r (Cucumis sativus L.) and squash (Cucurbita pepo L.)] in two soil Cd concentrations, and showed that substantial genotypic variation existed among vegetable species and cultivars when subjected to Cd exposure.…”

Section: Introductionmentioning

confidence: 99%

“…Most studies on the Cd safety of food crops have involved conducting field surveys (Wolnik et al 1985(Wolnik et al , 1983Wiersma et al 1986;Yang et al 2007) or hydroponic or pot culture experiments in soils spiked with different Cd concentrations (Alexander et al 2006;Yang et al 2010;Lai and Chen 2013). Field surveys can accurately reflect the food safety of the surveyed region, whereas culture experiments can reflect the Cd accumulation capacity of different crops.…”

Section: Introductionmentioning

confidence: 99%

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Relationships between Cd concentrations in different vegetables and those in arable soils, and food safety evaluation of vegetables in Taiwan

Lin

Liu

Guo

et al. 2015

Soil Science and Plant Nutrition

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The cadmium (Cd) accumulation capacity of various vegetables and the relationship between Cd concentrations in edible parts of vegetables and those in soils were assessed by conducting field experiments at Cdcontaminated sites in northern and central Taiwan. In addition, to thoroughly assess Cd concentrations in vegetables and to understand the food safety of vegetables in Taiwan, 2257 paired vegetable and surface soil samples were collected from major vegetable production areas for Cd concentration analysis. According to the bioconcentration factors calculated, the Cd accumulation capacity varied considerably among the vegetable species tested, and the order of the five vegetables with the highest capacities is peanut (Arachis hypogaea L.) > amaranth (Amaranthus tricolor L.) > spinach (Spinacia oleraceae L.) > gynura (Gynura bicolor DC.) > okra (Hibiscus esculentus L.), whereas the order of the five vegetables with the lowest capacities is bitter gourd (Momordica charantia L.) < cucumber (Cucumis sativus L.) < asparagus bean (Vigna unguiculata (L.) Walp. ssp. sesquipedalis (L.) Verdc.) < snap bean (Phaseolus vulgaris L.) < sponge gourd (Luffa cylindrica Roem.). We derived 29 soil-plant transfer models of Cd for individual vegetable species based on available pools of the Cd, manganese (Mn), zinc (Zn), copper (Cu) and iron (Fe) concentrations; soil pH; and cation exchange capacity (CEC). According to the derived models, the available Cd, Mn and Zn concentrations, and pH, served as the main factors affecting Cd concentrations in the edible parts of vegetables, whereas the CEC and available Cu and Fe concentrations are less important factors. The data of previous studies and those of this study from major vegetable production areas, including 30 vegetable crops, were used to evaluate the safety of vegetables in Taiwan. The results indicated that the percentage of vegetables with Cd concentrations exceeding the regulatory concentration was 0.54%; therefore, the food safety concern is low. However, 9.8, 1.0, 0.9 and 0.6% of amaranth, cabbage (Brassica oleracea L. Capitata Group), Chinese cabbage (Brassica pekinensis Skeels.) and carrot (Daucus carota L.), respectively, had Cd concentrations in the edible parts exceeding the regulatory concentration. Particular attention should be paid when planning production areas for these vegetables. We recommend cultivating peanuts in fields with a soil Cd concentration < 0.33 mg kg −1. The bioconcentration factors and soil-plant transfer models derived in this study might serve as assessment tools for planning farming areas for these vegetables.

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Section: Discussion CD Accumulation Capacity Of Different Vegetablesmentioning

confidence: 80%