Effects of antimony contamination in soil on the nutrient composition of three green leafy vegetables
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This study aims to explore the effects of antimony (Sb) on the nutrient composition of green leafy vegetables.
Materials and methods
Red beets (Beta vulgaris L.), mallow (Malva sinensis Cavan.), and Chinese cabbage (Brassicacampestris L.) were planted by pouring antimony solution in flowerpot, then the protein content of plants and the changes of seven nutrient elements such as Ca, Mg, Fe, Mn, Zn, Cu, and I under Sb stress were studied.
Results and discussion
The results showed that the red beet had the highest protein content when the concentration was 20 mg L−1, which was 0.2856 gprot L−1. With an increase in the antimony concentration, the protein content decreased gradually, and the protein content of mallow and Chinese cabbage did not change significantly. For nutrient elements, except for Ca and I, other nutrients in red beets increased with the increase in antimony concentration, and Mn and Zn contents in mallow were reduced to the lowest when Sb was treated with 100 mg L−1, while content of I element was the highest at 100 mg·L−1, and the content of nutrients in Chinese cabbage changed in a small range.
The research showed that the antimony pollution had a great influence on the protein content of red beet. The nutrient content of mallow was fluctuated greatly when Sb was treated with 100 mg L−1. The content of Mn, Zn, and Cu in Chinese cabbage almost did not change due to the antimony concentration.
KeywordsAntimony contamination Green leafy vegetables Nutrients
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