Effect of Phosphorus and Organic Compounds on Bioavailability of Chromium (VI) and its Uptake by Pepper

Document Type : Research Paper

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Abstract

Occurrence of chromium (Cr), particularly Cr (VI), in water and soil has created serious problems for human life and the environment. Its fixation by various methods in contaminated environments has attracted the attention of many researchers. In this regard, in order to investigate the uptake of chromium in red pepper (local cultivar),an experiment was conducted at Faculty of Agriculture, Shahrood University in the greenhouse conditions as randomized complete block design with three replications. The treatments consisted of control, diammonium phosphate, triple super phosphate, alfalfa powder, humic acid, diammonium phosphate + alfalfa powder, alfalfa powder + triple superphosphate, humic acid + ammonium phosphate, triple superphosphate + humic acid. Analysis of the results revealed that there were significant differences between treatments with regard to soil solution phosphorus, Cr (VI) (in root, shoot, and soil) and soil pH value (P<0.05) and electrical conductivity (EC) (P<0.01). In the treatments receiving alfalfa powder and humic acid alone and in combination with di ammonium phosphate, the absorption of chromium was less than the control, but the efficiency of humic acid was higher in association with diammonium phosphate. Among the treatments, alfalfa powder was the most efficient treatment in decreasing Cr (VI) accumulation in the plant shoots. The results showed that the accumulation of chromium (VI) in root was 34.21 % more than shoot (stem and leaf). It seems that use of phosphate fertilizers and organic compounds can fix chromium in soil thereby decreasing the uptake and accumulation of chromium (VI) in tissues of the plant.

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References

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Iranian Journal of Soil Research
Volume 30, Issue 4
February 2017
Pages 417-425

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