Capture and accumulation of perchlorate in lettuce. Effect of genotype, temperature, perchlorate concentration, and competition with anions

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datacite.alternateIdentifier.citationCHEMOSPHERE,Vol.111,195-200,2014
datacite.alternateIdentifier.doi10.1016/j.chemosphere.2014.03.027
datacite.creatorCalderon, Raul
datacite.creatorPalma, Paulina
datacite.creatorParker, David
datacite.creatorEscudey, Mauricio
datacite.date2014
datacite.subject.englishPerchlorate
datacite.subject.englishLettuce
datacite.subject.englishAccumulation
datacite.subject.englishChile
datacite.titleCapture and accumulation of perchlorate in lettuce. Effect of genotype, temperature, perchlorate concentration, and competition with anions
dc.date.accessioned2021-04-30T17:04:09Z
dc.date.available2021-04-30T17:04:09Z
dc.description.abstractVarious studies have evaluated the accumulation of ClO4- in lettuce (Lactuca sativa), but very few have dealt with the variables that can interfere with its capture. The present study evaluates the transfer of ClO4- in two L. sativa varieties: butter head (L. sativa var. capitata) and cos lettuce (L. sativa var. crispa) under hydroponic conditions. The ClO4- concentrations used correspond to levels (1 and 2 mg L-1), measured in irrigation water in the Iquique region in the north of Chile. Results indicate that the capture of ClO4- is dependent on its concentration, lettuce genotype, and temperature. The butter head variety accumulates the highest perchlorate concentrations. Anion competition involving NO3- (16 and 48 mM), Cl- (23 and 56 mM), and SO42- (10 and 20 mM) was evaluated, being NO3- (48 mM), the most significant competition reducing the concentration of ClO4- in tissues of L. sativa varieties. (C) 2014 Elsevier Ltd. All rights reserved.
dc.identifier.urihttp://repositoriodigital.uct.cl/handle/10925/3839
dc.language.isoen
dc.publisherPERGAMON-ELSEVIER SCIENCE LTD
dc.sourceCHEMOSPHERE
oaire.resourceTypeArticle
uct.catalogadorWOS
uct.indizacionSCI
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