List of Articles Leafy vegetables

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  1 - Understanding the phytochemical constitution, antioxidant potential and spectral characteristics of aqueous extracts of the chosen leafy vegetables from south India
  Sobha Kota Pradeep Dumpala Hariseetharam Prasad Dachepalli Anantha Ratna Kumari
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• Open Access Article
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  2 - Study on unnecessary elements in leafy vegetables of polluted farmland to heavy metals at around Shahr-e-Qods
  بهزاد Sani
  Contamination of soil and crops, including leafy vegetables consumed by heavy metals due to impropermanagement of farming systems in the world, human society has provided a cause of concern. In thisresearch, sampling from 10 farms for the study of heavy metals in leafy More

  Contamination of soil and crops, including leafy vegetables consumed by heavy metals due to impropermanagement of farming systems in the world, human society has provided a cause of concern. In thisresearch, sampling from 10 farms for the study of heavy metals in leafy vegetables including lettuce(Lactuca sativa), spinach (Spinacia oleracea) and parsley (Petroselinum crispum) has been done. In orderto perform the sampling of leafy vegetables at the end of each field season 5 randomly sampled from thebeginning, end and middle of each plot were harvested and then each field contamination by heavy metalshas been studied. The results showed that the effect of heavy metals treatment was significant on leafyvegetables. Mean comparison showed that the highest Pb (0.17 mg/kg), Hg (0.02 mg/kg) and Cd (0.13mg/kg) in Spinach and highest Ni (0.10 mg/kg) was achieved Lettuce. Also, the lowest Pb (0.11mg/kg) andCd (0.10 mg/kg) in Lettuce, Ni (0.08 mg/kg) in Parsley and finally Hg heavy metal (0.02mg/kg) waslowest in Lettuce and Parsley. Manuscript profile