Zhang Yating, Wei Shuhe, Jia Jibao, Zhan Jie, Zhan Li, Robinson Brett H, Skuza Lidia, Xue Jianming, Dai Huiping, Kou Lingjiang, Zhang Chao, Huang Kaimei
College of Biological Science & Engineering, Shaanxi Province Key Laboratory of Bio-resources, Qinling-Bashan Mountains Bioresources Comprehensive Development C.I.C, State Key Laboratory of Biological Resources and Ecological Environment Jointly Built By Qinba Province and Ministry, Shaanxi University of Technology, Hanzhong, China.
Key Laboratory of Pollution Ecology and Environment Engineering, Institute of Applied Ecology, Chinese Academy of Sciences, Shenyang, China.
Int J Phytoremediation. 2025;27(9):1342-1352. doi: 10.1080/15226514.2025.2496412. Epub 2025 Apr 28.
Chili ( L.) is a widely eaten condiment that may accumulate the toxic element cadmium (Cd) from environments, thus presenting a human health risk. This experiment aimed to identify cultivars with low Cd-uptake characteristics that could be used to produce safe spicy food in Cd-contaminated soil. Five chili cultivars responses to Cd exposure in soils with 0.18 mg kg (CK), 2.88 mg kg (T1), 7.69 mg kg (T2), 16.72 mg kg (T3), and 33.46 mg kg (T4) in a greenhouse were compared. The results showed that Cd concentration in roots, shoots, and fruits of the cultivar Bolafengxiang was the lowest. Additionally, its biomass was not reduced compared to the CK, and both the enrichment factor (EF) and translocation factor (TF) were all lower than 1. Notably, under soil Cd concentrations of 2.88 mg kg, the Cd content in the fruits of Bolafengxiang was 0.07 mg kg, which is below the safety standard limit (0.1 mg kg) for "Green Food Chili Products." This indicates its potential for low Cd accumulation. The above research indicates that selecting and cultivating low-Cd-accumulating chili cultivars is an effective approach to reduce Cd accumulation in edible parts, thereby ensuring agricultural food safety.
辣椒（L.）是一种广泛食用的调味品，可能会从环境中积累有毒元素镉（Cd），从而对人类健康构成风险。本实验旨在鉴定具有低镉吸收特性的品种，以便在镉污染土壤中用于生产安全的辛辣食品。在温室中比较了五个辣椒品种对土壤镉暴露的响应，土壤镉含量分别为0.18 mg/kg（CK）、2.88 mg/kg（T1）、7.69 mg/kg（T2）、16.72 mg/kg（T3）和33.46 mg/kg（T4）。结果表明，品种博拉凤香的根、茎和果实中的镉浓度最低。此外，与CK相比，其生物量没有减少，富集系数（EF）和转运系数（TF）均低于1。值得注意的是，在土壤镉浓度为2.88 mg/kg时，博拉凤香果实中的镉含量为0.07 mg/kg，低于“绿色食品辣椒制品”的安全标准限值（0.1 mg/kg）。这表明其具有低镉积累的潜力。上述研究表明，选育低镉积累的辣椒品种是减少可食用部分镉积累、从而确保农产品食品安全的有效途径。
