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

dc.creatorCalderon, Raul
dc.creatorPalma, Paulina
dc.creatorParker, David
dc.creatorEscudey, Mauricio
dc.date2014
dc.date2021-04-30T17:04:09Z
dc.date2021-04-30T17:04:09Z
dc.date.accessioned2021-06-14T22:06:36Z
dc.date.available2021-06-14T22:06:36Z
dc.identifierCHEMOSPHERE,Vol.111,195-200,2014
dc.identifierhttp://repositoriodigital.uct.cl/handle/10925/3839
dc.identifier10.1016/j.chemosphere.2014.03.027
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/3300715
dc.descriptionVarious 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.languageen
dc.publisherPERGAMON-ELSEVIER SCIENCE LTD
dc.sourceCHEMOSPHERE
dc.subjectPerchlorate
dc.subjectLettuce
dc.subjectAccumulation
dc.subjectChile
dc.titleCapture and accumulation of perchlorate in lettuce. Effect of genotype, temperature, perchlorate concentration, and competition with anions
dc.typeArticle


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