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The Morphological and Physiological Appearance of Two Vegetable Plants Due to Lead Exposure

Lestari Mahayu Woro, Rosyidah Anis

Journal of Ecological Engineering

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2022

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Vol. 23, nr 6

213--222

EN

This research aimed to determine the effect of different concentrations of Lead (Pb) on the morphology of kale and spinach plants. The process involved planting kale and spinach seeds in tubs and transferring them to polybags with planting media in the form of soil and sand at a ratio of 4:1 after strong roots were developed. It is important to note that the media were analyzed to ensure the Pb content in the soil was below the threshold before planting. Pb was later provided 1 week before planting in the form of PbNO3 in the media at a dose of 1 and 2 g/polybag and mixed effectively to ensure even distribution, while the sample used as the control was not given any Pb. The transplanting process was conducted after the plants were 18 days old in the nursery and the initial observations at 9 DAT showed that the kale leaves were darker with a score of 3 than spinach with a score of 1, but the spinach leaves became darker in color with score 3 as the age of the plants increased. Moreover, the kale changed to a lighter color with a score of 2 from the 9th day of observation after transplanting, while spinach requires 15 DAT to become score 2 until the end of the observation. It should be pointed out that both plants showed morphological changes due to the existence of the Pb but their base leaves did not reflect any effect. The kale leaf tip became blunt, while the spinach leaf tip was not affected and both plants were discovered to have longer roots and more root hairs in the control compared to the treatments. Furthermore, the total chlorophyll of spinach in the control was higher than kale but observed to reduce as the concentration of Pb increased in the treatments. The morphology and physiology of spinach and kale plants changed due to the Pb exposure with the spinach was discovered to be more sensitive as indicated by more visible morphological damage to its leaves at the end of the observation. It is possible to use the morphology of spinach and kale to detect Pb-contaminated land.

2

Kale (Brassica oleracea L. var. acephala) as a source of dietary fibre

Maciejak Aleksandra, Kosmala Monika

Biotechnology and Food Science

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2019

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Vol. 83, nr 2

135--141

EN

The aim of the work was to determine dietary fibre content (total, soluble and insoluble) in kale. Packages of the vegetable were bought in local stores in Lodz. Dietary fibre content determined during the research was compared with the information given by producers. Conducted research proved that kale is rich in dietary fibre (from 4.36 to 5.05 g per 100 g of product in fresh weight, mostly in form of insoluble dietary fibre). The results of determinations carried out in the laboratory coincide with the data declared by the producers.

3

Effect of conventional cooking on changes in the contents of basic composition and glucosinolates in kale

Kapusta-Duch J., Kusznierewicz B., Leszczyńska T., Borczak B.

Ecological Chemistry and Engineering. A

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2016

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Vol. 23, nr 4

465--480

EN

Brassica vegetables have been strongly recommended as part of human diet because of its high content of bioactive sulphur compounds, eg glucosinolates. The nutrient and health-promoting compounds in kale are significantly affected by traditional cooking. The study investigated changes in the levels of dry mass, ash, fat, total protein, dietary fibre as well as total and individual glucosinolates in the kale due to the traditional cooking process. As a result of cooking kale, a significant decrease was noted in the content of fat, dry matter, indole glucosinolates, and a significant growth in the content of protein, ash, dietary fibre, and aliphatic glucosinolates compared to the raw vegetable.

PL

Warzywa kapustne są szczególnie zalecane w diecie ze względu na wysoką zawartość składników biologicznie czynnych zawierających siarkę, tj. glukozynolanów. Celem pracy było sprawdzenie jak zmieniaj ą się wybrane parametry jakości zdrowotnej jarmużu (tj. zawartość: białka, tłuszczu, popiołu, węglowodanów, błonnika pokarmowego, suchej masy i glukozynolanów) pod wpływem tradycyjnego gotowania w wodzie. W wyniku omawianego procesu zaobserwowano istotne statystycznie obniżenie zawartości suchej masy, tłuszczu oraz glukozynolanów indolowych, a także istotny statystycznie wzrost zawartości białka, popiołu, błonnika pokarmowego oraz glukozynolanów alifatycznych, w stosunku do surowego warzywa.