Abstract: Radish ((Raphunus sativa), Coriander (Coriandrum sativum), Mustard (Brassica juncea) and Spinach (Spinacea oleracea) plants were grown in earthen pots watered with aqueous solutions of 0.31(tap water), 5, and 10mgL-1 fluoride (NaF). Inorganic F uptake and its influence on pigments like total chlorophyll (mg/g), carotenoids (µg/g) and antioxidants like catalase, peroxidase (unit/min/g) activity, free sugar, ascorbic acid and free amino acid content (mg/g) were estimated from the edible plant parts which were harvested after 60 days. The results show that the peroxidase acitivity, free amino acid content and F uptake was enhanced with increasing F exposure whereas catalase activity, total chlorophyll, carotenoids, ascorbic acid and free sugar content decreases with similar exposure. Peroxidase activity was maximum increased in mustard where overall F toxicity effect was found to be minimum. Overall observation of all the entities indicates that F induced stress influences the test plants species in order radish > coriander > spinach > mustard. The results indicate that plant species maximum tolerant to F toxicity shows maximum peroxidase activity. Maximum increase in free amino acid content was observed in radish plant may be an adaptive reaction in plant cells to neutralize the damaging effects of reactive oxygen species (ROS) generated during F induced stress.
Keywords: Fluoride contaminated water; Fluoride uptake; Radish, Coriander, Spinach and Mustard; catalase, peroxidase, Free sugar, Free amino acid, ascorbic acid, chlorophyll, Carotenoids.
Title: Fluoride Uptake in Edible Parts of Plants and Its Impact on Plant Defence Mechanism
Author: Sakuntala Chakrabarti, Pulak Kumar Patra
International Journal of Life Sciences Research
ISSN 2348-313X (Print), ISSN 2348-3148 (online)
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