摘要
The phytoavailability of lead and chromium in cherry tomatoes Lycopersicon esculentum was studied both at the level of different parts of the plant (roots, stem, leaves and fruits) and at the level of its concentration in water and cultivation soil of. Two experiments are thence carried out by planting in bioponics, in a patented BIOTOP device, plants which are exposed via their root system to concentrations of 5 ppm, 10 ppm and 20 ppm of each contaminant (lead or chromium) in a nutrient solution. The results show that lead accumulates mainly in the roots with a significant amount as to allow its translocation into the stem and leaves, while only a small amount reaches the fruit. The results also show that when the concentration increases the lead content in the roots also increases, but decreases in the fruits with three floral bouquets. Conversely, the chromium substance decreases in the roots and increases in the fruit. Based on these results, we note that the average distribution of lead in the edible part of the plant is much higher than that of chromium, and also lead presence in the plant is higher compared to that of chromium.
The phytoavailability of lead and chromium in cherry tomatoes Lycopersicon esculentum was studied both at the level of different parts of the plant (roots, stem, leaves and fruits) and at the level of its concentration in water and cultivation soil of. Two experiments are thence carried out by planting in bioponics, in a patented BIOTOP device, plants which are exposed via their root system to concentrations of 5 ppm, 10 ppm and 20 ppm of each contaminant (lead or chromium) in a nutrient solution. The results show that lead accumulates mainly in the roots with a significant amount as to allow its translocation into the stem and leaves, while only a small amount reaches the fruit. The results also show that when the concentration increases the lead content in the roots also increases, but decreases in the fruits with three floral bouquets. Conversely, the chromium substance decreases in the roots and increases in the fruit. Based on these results, we note that the average distribution of lead in the edible part of the plant is much higher than that of chromium, and also lead presence in the plant is higher compared to that of chromium.
