Table 4.
Pearson correlation matrix between Pb extracted by chemical extractions, DGT, soil properties and pseudo-total Pb accumulation in the studied vegetable in uncontaminated area, Berbesti
| Variables | Pb AR | Pb HCl | Pb NH4Cl | Pb Csoln | Pb CE | pH | TOC | CEC |
|---|---|---|---|---|---|---|---|---|
| Pb AR |
1 |
|
|
|
|
|
|
|
| Pb HCl |
0.96*** |
1 |
|
|
|
|
|
|
| Pb NH4Cl |
0.64* |
0.66* |
1 |
|
|
|
|
|
| Pb Csoln |
0.80** |
0.85** |
0.75* |
1 |
|
|
|
|
| Pb CE |
0.83** |
0.84** |
0.63* |
0.83** |
1 |
|
|
|
| pH |
−0.61 |
−0.61 |
−0.37 |
−0.71* |
−0.82** |
1 |
|
|
| TOC |
0.64* |
0.69* |
0.21 |
0.39 |
0.69* |
−0.53 |
1 |
|
| CEC |
0.79** |
0.71* |
0.25 |
0.52 |
0.71* |
−0.60 |
0.85** |
1 |
| Pb garlic r |
0.22 |
0.21 |
0.27 |
0.45 |
0.61 |
−0.80** |
0.20 |
0.20 |
| Pb garlic s |
0.73* |
0.72 |
0.65* |
0.70* |
0.85** |
−0.82** |
0.58 |
0.55 |
| Pb onion r |
0.61 |
0.63* |
0.54 |
0.74* |
0.87** |
−0.80** |
0.66* |
0.72* |
| Pb onion s |
0.80** |
0.67* |
0.50 |
0.67* |
0.84** |
−0.80** |
0.49 |
0.74* |
| Pb parsley r |
0.75* |
0.78** |
0.64* |
0.74* |
0.94*** |
−0.72** |
0.63* |
0.61 |
| Pb parsley s |
−0.36 |
−0.36 |
0.01 |
−0.18 |
0.03 |
−0.08 |
−0.07 |
−0.17 |
| Pb carrot r |
0.43 |
0.54 |
0.35 |
0.53 |
0.58 |
−0.43 |
0.32 |
0.20 |
| Pb carrot s | 0.29 | 0.41 | −0.16 | 0.32 | 0.43 | −0.32 | 0.69* | 0.62 |
*, ** and *** - significant correlation at levels p < 0.05, p < 0.01 and p < 0.001, respectively.
r and s - roots and shoots, respectively.