Hazard and Effects of Pollution by Lead on Vegetable Crops

Lead (Pb) contamination of the environment is an important human health problem. Children are vulnerable to Pb toxicity; it causes damage to the central nervous system and, in some extreme cases, can cause death. Lead is widespread, especially in the urban environment, and is present in the atmosphere, soil, water and food. Pb tends to accumulate in surface soil because of its low solubility, mobility, and relative freedom from microbial degradation of this element in the soil. Lead is present in soil as a result to weathering and other pedogenic processes acting on the soil parent material; or from pollution arising caused by the anthropogenic activities; such as mining, smelting and waste disposal; or through the adoption of the unsafe and unethical agricultural practices such as using of sewage sludge, and waste water in production of vegetable crops or cultivation of vegetables near highways and industry regions. Lead concentrations are generally higher in the leafy vegetables than the other vegetables. Factors affecting lead uptake included its concentration in the soil, soil pH, soil type, organic matter content, plant species, and unsafe agriculture practices. Generally, as Pb concentration increased; dry matter yields of roots, stems and leaves as well as total yield decreased. The mechanism of growth inhibition by lead involve: a decrease in number of dividing cells, a reduction on chlorophyll synthesis, induced water stress to plants, and decreased NO ₃ ^- uptake, reduced nitrate and nitrite reductase activity, a direct effect of lead on protein synthesis, a decrease on the uptake and concentration of nutrients in plants. The strategies to minimize Pb hazard can be represented in: (a) Phytoremediation, through natural plants are able to bio-accumulate Pb in their above–ground parts, which are then harvested for removal such as, using Indian Mustard (Brassica juncea), Ragweed (Ambrosia artemisiifolia), Hemp Dogbane (Apocynum cannabium), or Poplar trees, which sequester lead in its biomass. (b) Good and ethical agricultural practices such as cultivation of vegetables crops as far from busy streets or highways and industry regions as well as nonuse of sewage sludge and waste water in cultivated soils. (c) Increasing the absorptive capacity of the soil by adding organic matter and humic acid. (d) Growing vegetable crops and cultivars with a low potential to accumulate lead, especially in soils exposed to atmospheric pollution. (e) Washing of leafy vegetables by water containing 1 % vinegar or peeling roots, tubers, and some fruits of vegetables before consumption may be an important factor in reducing the lead concentration.