Evaluation of the development of crisp lettuce cultivar Vera: absorption of iron and lead

Abstract

The awareness of the consumption of foods with good nutritional quality is part of modern life.Among these foods are the vegetables that are sources of fiber, vitamins and minerals, especially the lettuces that absorb micronutrients present in the soil solution.The aim of this workwasmanaging the development of crisp lettuce plants cultivar Vera and to evaluated the absorption of iron and toxic metal lead by roots and leaves. Has been built 12m² seedbed area with 3 partitions for the 30 lettuce seedlings planting. The metals were quantifiedby atomic absorbingspectrometry with flames. The average of iron concentration at roots and leaves was 59.2 and 70.0mg kg-¹, respectively, while the lead concentration was corresponded to 0.76mg Kg-¹ at leaves and 0.92mg kg-¹ at roots. Iron concentrations were consideredaccording to the recommended values for all samplesand the lead concentrations were over of what was instituted by the August 29th, 2013 n°42 RDC (Executive Board’s Resolution). The plants of higher height were those that received the solution of lead nitrate, evidencing the synergy effect between the metals. The method showed good linearity (R>0.99), whose detection limits for iron and lead were 0.091 and 0.043mg kg-1and relative standard deviation(n=10) equal 4 and 6%, respectively.The vegetables was considered improper for human consumption because its absorbed lead quantities higher than the values in relation to legislation.