Relative contribution of environmental medium and internal organs to lead accumulation of wheat grain
文献类型： 外文期刊
第一作者： Ma, Chuang
作者： Ma, Chuang;Xie, Pan;Liu, Fuyong;Zhang, Ke;Lin, Lin;Zhang, Hongzhong;Yang, Jun;Hu, Huafeng;Du, Jun
作者机构：
关键词： Wheat; Pb; Atmospheric deposition; Soil contamination; Lead isotope; Organ contribution rate
期刊名称：SCIENCE OF THE TOTAL ENVIRONMENT （ 影响因子：10.753； 五年影响因子：10.237 ）
ISSN： 0048-9697
年卷期： 2022 年 818 卷
页码：
收录情况： SCI
摘要： Lead (Pb) pollution in wheat has received considerable research attention globally due to its persistence and ease of accumulation, posing severe health risks to humans. This study explored the relative contribution of the environmental medium (atmospheric deposition and soil) and wheat internal organs to Pb accumulation in wheat grains, using field experiments by contrasting treatments. The concentration and bioavailability of Pb in the soil were significantly lower than those of atmospherically deposited Pb (P < 0.05). Pb accumulation rate in wheat grains was consistent with the grain filling rate, which first increased and then decreased, reaching the highest level at the middle filling stage. Pb isotope analysis showed that atmospheric deposition was the main source of Pb in the shoots of wheat plants, contributing more than 80.0% of Pb in grains. Although the roots had the highest Pb concentration, the spikes had the greatest relative contribution (58.4%) to Pb accumulation in the wheat grains, followed by that of the leaves (24.5%), whereas the contribution of roots was the lowest (17.1%) among all plant organs. In addition, among all leaves, the contribution of flag leaves to Pb accumulation in the grain was higher than the cumulative contribution of all other leaves, where flag leaves and other leaves contributed 13.8% and 10.7%, respectively. Collectively, the absorption of atmospherically deposited Pb by wheat spikes is the leading cause of Pb pollution in wheat grains. These results may aid in formulating strategies to reduce Pb concentration in grains and ensure food quality and safety.(c) 2021 Elsevier B.V. All rights reserved.
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