Table 5.

Pearson correlation matrix between Pb extracted by chemical extractions, DGT, soil properties and pseudo-total Pb accumulation in each studied vegetable in contaminated area, Ferneziu

Variables	Pb AR	Pb HCl	Pb NH 4 Cl	Pb C soln	Pb C E	pH	TOC	CEC
Pb AR	1
Pb HCl	0.99***	1
Pb NH4Cl	0.91***	0.89***	1
Pb Csoln	0.35	0.42	0.21	1
Pb CE	0.40	0.44	0.29	0.95***	1
pH	−0.37	−0.40	−0.51	−0.31	−0.35	1
TOC	0.53	0.48	0.35	0.01	0.12	0.26	1
CEC	0.30	0.27	0.13	0.12	0.14	0.41	0.80**	1
Pb garlic r	0.11	0.09	−0.06	−0.33	−0.32	−0.06	−0.19	−0.41
Pb garlic s	0.36	0.30	0.22	−0.28	−0.16	0.04	0.41	0.20
Pb onion r	−0.23	−0.21	−0.45	−0.03	−0.10	0.10	−0.20	0.00
Pb onion s	−0.13	−0.09	−0.38	−0.02	−0.15	−0.01	−0.31	−0.23
Pb parsley r	0.00	−0.01	−0.27	−0.20	−0.24	0.11	0.02	0.11
Pb parsley s	−0.08	−0.12	−0.11	0.07	0.29	−0.01	0.08	−0.03
Pb carrot r	0.37	0.34	0.32	0.17	0.31	−0.34	−0.09	−0.16
Pb carrot s	−0.37	−0.41	−0.49	−0.33	−0.29	−0.31	−0.14	0.01

** and *** - significant correlation at levels p < 0.01 and p < 0.001, respectively.

r and s - mean roots and shoots, respectively.