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Lead (Pb) is an important environmental pollutant especially in areas with high anthropogenic pressure.Its presence in the soil,water and atmosphere,even in traces can cause serious problems to living organisms.Bioaccumulation of lead particularly in food chain can be highly dangerous to human health.Lead accumulation in vegetables poses a direct threat to food safety,therefore,it is imperative to understand the relationship between the bioavailability of Pb in soils and its accumulation in edible parts of plants.This study investigated Pb accumulation in Pak choi (Brassica chinensis L.) grown on seven different agricultural soils of China.