Effect of chromium on root morphology of leafy vegetables: Spinach and cabbage

Abstract

The effect of chromium (Cr) supplemented irrigation water on particular root morphological characteristics of two leafy vegetables, namely spinach and cabbage were studied in a pot culture experiment. The results showed that at 7.5 mg l-1 Cr level in irrigation water, the spinach did not survive inspite of germination. In spinach, root fresh weight was reduced from 26.9 (control) to 8.02 g plant-1 (0.5 mg l-1 cv), although it was reduced in cabbage from 26.3 (control) to 19.1 g plant-1 (0.5 mg l-1 cv) prior to 15.23 g plant-1 (7.5 mg l-1 cv). The presence of 0.1 mg l-1Cr in irrigation water, marginally increased root surface area, root volume and root tips in spinach, but in cabbage, these were significantly reduced. In both the crops, root morphological parameters in response to higher level of Cr exposure were significantly decreased. It is suggested that spinach being slightly tolerant as compared to cabbage could be grown in irrigation water with low level Cr (< 0.1 mg l-1).