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首页> 外文期刊>Environmental Science & Technology >Effects of Genotype and Transpiration Rate on the Uptake and Accumulation of Perchlorate (ClO_4~-) in Lettuce
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Effects of Genotype and Transpiration Rate on the Uptake and Accumulation of Perchlorate (ClO_4~-) in Lettuce

机译：基因型和蒸腾速率对莴苣中高氯酸盐（ClO_4〜-）吸收和积累的影响

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摘要

Although evidence of perchlorate accumulation in plants exists, there is a scarcity of information concerning the key factors and mechanisms involved. To ascertain whether genotypic variation in perchlorate accumulation occurs within lettuce, hydroponic plant uptake experiments were conducted with five types of lettuce (Lactuca sativa L.), which were grown to market size at three perchlorate (ClO_4~-) concentrations (1, 5, or 10 μg/L). Perchlorate accumulated in the leafy tissues to varying amounts, ranging from 4 to 192 μg/kg fresh weight (FW), and the ranking of perchlorate accumulation was crisphead > butter head > romaine > red leaf > green leaf. The effect of transpiration rate on perchlorate accumulation was further examined using crisphead, butter head, and green leaf lettuce. By growing lettuce in controlled-environment chambers with two climatic regimes, "cloudy, humid, cool" (80% RH, 18/15℃, 250 μmol/m~2s photosynthetic photon flux density (PPFD)) and "sunny, dry, warm" (～50% RH, 28/18℃, 500 μmol/m~2s PPFD), up to 2.7-fold differences in transpiration rates were achieved. Across all three genotypes, the plants that transpired more water accumulated more perchlorate on a whole-head basis; however, the effect of transpiration rate on perchlorate accumulation was not as great as expected. Despite 2.0-2.7-fold differences in transpiration rate, there were only 1.2-2.0-fold differences in perchlorate accumulation. In addition to whole-head analysis, plants were sectioned into inner, middle, and outer leaves and processed separately. Overall, the ranking of perchlorate accumulation was outer leaves > middle leaves > inner leaves. Transpiration rate has a clear effect on perchlorate accumulation in lettuce, but other factors are influential and deserve exploration.
机译：尽管存在高氯酸盐在植物中积累的证据，但是有关所涉及的关键因素和机理的信息却很少。为了确定莴苣中是否发生高氯酸盐积累的基因型变化，对五种类型的莴苣（Lactuca sativa L.）进行了水培植物吸收实验，这些莴苣在三种高氯酸盐（ClO_4〜-）浓度下生长到市场规模（1、5、5，或10μg/ L）。高氯酸盐在叶组织中积累的量各不相同，范围为4至192μg/ kg鲜重（FW），高氯酸盐积累的等级为crisp头>黄油头>长叶莴苣>红叶>绿叶。蒸腾速率对高氯酸盐积累的影响使用cristlehead，butter head和green lett莴苣进一步检查。在具有“阴，湿，凉”（80％RH，18/15℃，250μmol/ m〜2s光合光子通量密度（PPFD））的两种气候条件下，在受控环境室内种植生菜。温暖”（〜50％RH，28/18℃，500μmol/ m〜2s PPFD）下，蒸腾速率差异达到2.7倍。在所有这三种基因型中，蒸腾出更多水的植物全头累积了更多的高氯酸盐。然而，蒸腾速率对高氯酸盐积累的影响没有预期的那么大。尽管蒸腾速率的差异为2.0-2.7倍，但高氯酸盐的累积差异仅为1.2-2.0倍。除全头分析外，将植物切成内叶，中叶和外叶并分别进行处理。总的来说，高氯酸盐积累的排名是外叶>中叶>内叶。蒸腾速率对生菜中高氯酸盐的积累有明显的影响，但其他因素也有影响，值得探索。

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  • 来源
    《Environmental Science & Technology》 |2007年第9期|p.3361-3367|共7页
  • 作者

    ANGELIA L. SEYFFERTH; DAVID R. PARKER;

  • 作者单位

    Department of Environmental Sciences, University of California, Riverside, California 92521;

  • 收录信息 美国《科学引文索引》(SCI);美国《工程索引》(EI);美国《生物学医学文摘》(MEDLINE);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 环境化学;
  • 关键词

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