在芽前除草剂存在的情况下种植盆栽豌豆:对土壤酶和人类健康的影响

IF 4 2区 农林科学 Q2 CHEMISTRY, APPLIED
Aney Parven , Islam Md Meftaul , Kadiyala Venkateswarlu , Andrea Carpio Segovia , Mallavarapu Megharaj
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引用次数: 0

摘要

豌豆种植过程中的萌芽前除草剂残留会对包括人类在内的非目标生物的健康造成严重危害。为了评估这些残留物对土壤和人类健康的影响,在使用二甲戊灵、甲草胺和吡蚜酮处理过的农用土壤(MAT)和混合盆栽(POM)中种植了园豌豆。MAT 土壤中的脱氢酶活性没有受到这些除草剂的明显影响。然而,在 POM 中,除草剂的施用导致脱氢酶水平明显升高,这可能是由于较高的有机物含量促进了微生物活动和水分保持。相比之下,在未处理和处理过的 MAT 和 POM 样品中,磷酸酶活性水平保持相对一致。对豌豆荚、嫩芽和根中的除草剂残留进行了测量,以评估对人体健康的潜在危害。检测到的残留水平达到或超过了欧盟规定的最高残留水平。计算得出的非癌症急性健康危害指数(aHI <100%)和危害商数(HQ <1)表明,食用用这些除草剂按推荐剂量处理过的盆栽介质中种植的豌豆不会对人体健康造成危害。这项研究首次深入探讨了萌芽前除草剂在土壤中的残留对环境的影响,有助于开发更安全、更可持续的蔬菜种植方法。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Potted garden pea grown in presence of pre-emergence herbicides: Impacts on soil enzymes and human health
Pre-emergence herbicide residues in pea cultivation can pose significant health risks to nontarget organisms, including humans. To assess the impact of these residues on soil and human health, garden peas were grown in an agricultural soil (MAT) and potting mix (POM) treated with dimethenamid-P, metazachlor, and pyroxasulfone. Dehydrogenase activity in MAT soil was not significantly affected by these herbicides. However, in POM, herbicide application resulted in significantly higher dehydrogenase levels, likely due to the higher organic matter content promoting microbial activity and moisture retention. In contrast, phosphatase activity levels remained relatively consistent across untreated and treated samples of both MAT and POM. Herbicide residues in pea pods, shoots and roots were measured to evaluate potential human health hazards. The detected residue levels were at or above the European Union’s maximum residue levels. The calculated non-cancer acute health hazard index of (aHI <100 %) and hazard quotient of (HQ <1) suggested that consuming peas grown in potting medium treated with these herbicides at recommended doses does not pose a health hazard to humans. This study is the first to provide insights into the environmental impact of pre-emergence herbicide residues in soil, aiding the development of safer and more sustainable vegetable farming practices.
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来源期刊
Journal of Food Composition and Analysis
Journal of Food Composition and Analysis 工程技术-食品科技
CiteScore
6.20
自引率
11.60%
发文量
601
审稿时长
53 days
期刊介绍: The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.
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