Yating Zhang, Shuhe Wei, Jibao Jia, Jie Zhan, Li Zhan, Brett H Robinson, Lidia Skuza, Jianming Xue, Huiping Dai, Lingjiang Kou, Chao Zhang, Kaimei Huang
{"title":"低镉积累辣椒品种筛选及耐镉生理特性分析。","authors":"Yating Zhang, Shuhe Wei, Jibao Jia, Jie Zhan, Li Zhan, Brett H Robinson, Lidia Skuza, Jianming Xue, Huiping Dai, Lingjiang Kou, Chao Zhang, Kaimei Huang","doi":"10.1080/15226514.2025.2496412","DOIUrl":null,"url":null,"abstract":"<p><p>Chili (<i>Capsicum annuum</i> L.) is a widely eaten condiment that may accumulate the toxic element cadmium (Cd) from environments, thus presenting a human health risk. This experiment aimed to identify cultivars with low Cd-uptake characteristics that could be used to produce safe spicy food in Cd-contaminated soil. Five chili cultivars responses to Cd exposure in soils with 0.18 mg kg<sup>-1</sup> (CK), 2.88 mg kg<sup>-1</sup> (T1), 7.69 mg kg<sup>-1</sup> (T2), 16.72 mg kg<sup>-1</sup> (T3), and 33.46 mg kg<sup>-1</sup> (T4) in a greenhouse were compared. The results showed that Cd concentration in roots, shoots, and fruits of the cultivar Bolafengxiang was the lowest. Additionally, its biomass was not reduced compared to the CK, and both the enrichment factor (EF) and translocation factor (TF) were all lower than 1. Notably, under soil Cd concentrations of 2.88 mg kg<sup>-1</sup>, the Cd content in the fruits of Bolafengxiang was 0.07 mg kg<sup>-1</sup>, which is below the safety standard limit (0.1 mg kg<sup>-1</sup>) for \"Green Food Chili Products.\" This indicates its potential for low Cd accumulation. The above research indicates that selecting and cultivating low-Cd-accumulating chili cultivars is an effective approach to reduce Cd accumulation in edible parts, thereby ensuring agricultural food safety.</p>","PeriodicalId":14235,"journal":{"name":"International Journal of Phytoremediation","volume":" ","pages":"1-11"},"PeriodicalIF":3.4000,"publicationDate":"2025-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Screening of chili cultivars with low cadmium accumulation and analysis of their physiological properties of tolerance.\",\"authors\":\"Yating Zhang, Shuhe Wei, Jibao Jia, Jie Zhan, Li Zhan, Brett H Robinson, Lidia Skuza, Jianming Xue, Huiping Dai, Lingjiang Kou, Chao Zhang, Kaimei Huang\",\"doi\":\"10.1080/15226514.2025.2496412\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>Chili (<i>Capsicum annuum</i> L.) is a widely eaten condiment that may accumulate the toxic element cadmium (Cd) from environments, thus presenting a human health risk. This experiment aimed to identify cultivars with low Cd-uptake characteristics that could be used to produce safe spicy food in Cd-contaminated soil. Five chili cultivars responses to Cd exposure in soils with 0.18 mg kg<sup>-1</sup> (CK), 2.88 mg kg<sup>-1</sup> (T1), 7.69 mg kg<sup>-1</sup> (T2), 16.72 mg kg<sup>-1</sup> (T3), and 33.46 mg kg<sup>-1</sup> (T4) in a greenhouse were compared. The results showed that Cd concentration in roots, shoots, and fruits of the cultivar Bolafengxiang was the lowest. Additionally, its biomass was not reduced compared to the CK, and both the enrichment factor (EF) and translocation factor (TF) were all lower than 1. Notably, under soil Cd concentrations of 2.88 mg kg<sup>-1</sup>, the Cd content in the fruits of Bolafengxiang was 0.07 mg kg<sup>-1</sup>, which is below the safety standard limit (0.1 mg kg<sup>-1</sup>) for \\\"Green Food Chili Products.\\\" This indicates its potential for low Cd accumulation. The above research indicates that selecting and cultivating low-Cd-accumulating chili cultivars is an effective approach to reduce Cd accumulation in edible parts, thereby ensuring agricultural food safety.</p>\",\"PeriodicalId\":14235,\"journal\":{\"name\":\"International Journal of Phytoremediation\",\"volume\":\" \",\"pages\":\"1-11\"},\"PeriodicalIF\":3.4000,\"publicationDate\":\"2025-04-28\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Phytoremediation\",\"FirstCategoryId\":\"93\",\"ListUrlMain\":\"https://doi.org/10.1080/15226514.2025.2496412\",\"RegionNum\":4,\"RegionCategory\":\"环境科学与生态学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"ENVIRONMENTAL SCIENCES\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Phytoremediation","FirstCategoryId":"93","ListUrlMain":"https://doi.org/10.1080/15226514.2025.2496412","RegionNum":4,"RegionCategory":"环境科学与生态学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"ENVIRONMENTAL SCIENCES","Score":null,"Total":0}
Screening of chili cultivars with low cadmium accumulation and analysis of their physiological properties of tolerance.
Chili (Capsicum annuum L.) is a widely eaten condiment that may accumulate the toxic element cadmium (Cd) from environments, thus presenting a human health risk. This experiment aimed to identify cultivars with low Cd-uptake characteristics that could be used to produce safe spicy food in Cd-contaminated soil. Five chili cultivars responses to Cd exposure in soils with 0.18 mg kg-1 (CK), 2.88 mg kg-1 (T1), 7.69 mg kg-1 (T2), 16.72 mg kg-1 (T3), and 33.46 mg kg-1 (T4) in a greenhouse were compared. The results showed that Cd concentration in roots, shoots, and fruits of the cultivar Bolafengxiang was the lowest. Additionally, its biomass was not reduced compared to the CK, and both the enrichment factor (EF) and translocation factor (TF) were all lower than 1. Notably, under soil Cd concentrations of 2.88 mg kg-1, the Cd content in the fruits of Bolafengxiang was 0.07 mg kg-1, which is below the safety standard limit (0.1 mg kg-1) for "Green Food Chili Products." This indicates its potential for low Cd accumulation. The above research indicates that selecting and cultivating low-Cd-accumulating chili cultivars is an effective approach to reduce Cd accumulation in edible parts, thereby ensuring agricultural food safety.
期刊介绍:
The International Journal of Phytoremediation (IJP) is the first journal devoted to the publication of laboratory and field research describing the use of plant systems to solve environmental problems by enabling the remediation of soil, water, and air quality and by restoring ecosystem services in managed landscapes. Traditional phytoremediation has largely focused on soil and groundwater clean-up of hazardous contaminants. Phytotechnology expands this umbrella to include many of the natural resource management challenges we face in cities, on farms, and other landscapes more integrated with daily public activities. Wetlands that treat wastewater, rain gardens that treat stormwater, poplar tree plantings that contain pollutants, urban tree canopies that treat air pollution, and specialized plants that treat decommissioned mine sites are just a few examples of phytotechnologies.