Table 4.
Cr content and bioaccumulation coefficient of the edible part of agricultural products.
| Species | TF | BCF (%) | Cr Content in EdiblePparts (mg·kg−1) |
Quota of Cr (mg·kg−1) | |
|---|---|---|---|---|---|
| Food crops | Rice | 0.37 | 0.07 | 2.18 ± 0.42 | 1.0 |
| Leafy crops | Cabbage | 0.10 | 0.17 | 0.41 ± 0.01 | 0.5 |
| Chinese cabbage | 0.08 | 0.37 | 0.55 ± 0.01 | 0.5 | |
| Water spinach | 0.33 | 2.75 | 12.80 ± 0.16 | 0.5 | |
| Lettuce | 0.35 | 0.38 | 0.78 ± 0.00 | 0.5 | |
| Mustard | 0.30 | 0.69 | 0.54 ± 0.01 | 0.5 | |
| Root-tuber crops | Carrot | 0.23 | 1.48 | 0.94 ± 0.02 | 0.5 |
| Taro | 0.11 | 0.06 | 0.43 ± 0.01 | 0.5 | |
| Radish | 0.09 | 1.27 | 0.31 ± 0.00 | 0.5 | |
| Legume crops | Edamame bean | 0.03 | n.k. | 1.01 ± 0.02 | 1.0 |
Note: Quota of Cr refers to GB 2762-2017. The Cr content in the edible part of rice was calculated as dry weight, while the Cr content in the edible part of vegetable crops was calculated as fresh weight. Data are average of three replicates ± SD. n.k.: the data are not known.