New insights into the key role of node I in thallium accumulation in seed of coix (Coix lacryma-jobi L.).

The mechanisms underlying the distribution of many toxic metal(loid)s in shoots and metal(loid) transport to grains have been well documented in the quest for food safety but there remains a lack of knowledge on thallium (Tl) accumulation in food crops. Here, field investigations combined with a glasshouse pot experiment were conducted to investigate the characteristics of Tl distribution and accumulation in coix, a major food crop in south Guizhou province, China, and the role of node I in restricting Tl transport to the seed. Fourteen percent of coix seed samples collected from the Lanmuchang Tl-As-Hg mine contained higher Tl concentrations than the recommended limit for foods and feedstuffs in Germany (0.5 mg kg), with the highest exceedance rate of the metal(loid)s determined, when grown in soils surrounding the mine with a very high Tl concentration of 0.07-89.5 mg kg and a general low pH of 4.19-6.48. Thallium concentrations were higher in coix nodes than in internodes, followed by roots and grains. The Tl translocation factors from node I to grains were 0.01-0.21 and were the lowest of any translocation factors between different tissues. Node I is therefore the key tissue restricting Tl transport to coix grains. Thallium was localized mainly in the diffuse vascular bundles (DVBs) in node I. The co-localization of Tl and sulfur in the DVBs and Tl contamination-induced phytochelatin (PC) accumulation indicate that Tl storage in the DVBs involving complexation with PCs in node I is an important process in Tl accumulation in coix grains. Moreover, the area of DVBs in node I increased with increasing soil Tl pollution level, providing more channels for Tl transport to the panicles and grains and thereby acting as a key factor restricting Tl transport to the grains. These results provide new insights into the key role of node I in Tl accumulation in coix grains and indicate key points to minimize Tl accumulation in grains for food safety.