Effects of Vanadium and Nickel on Morphological Characteristics and on Vanadium and Nickel Uptake by Shoots of Mojito (Mentha × villosa) and Lavender (Lavandula anqustifolia)
Keywords:culinary herbs; heavy metals accumulators; medicinal herbs
Vanadium and Nickel may enter the human food chain through medicinal and culinary plants which in great doses are toxic to human, so it is important to determine their potential toxicity and health risk. Therefore, the objective of this work was to study the effects of Vanadium and Nickel on morphological characteristics and on Vanadium and Nickel uptake by shoots of mojito (Mentha × vilosa) and lavender (Lavandula anqustifolia). A completely randomized block design with five Vanadium treatments (0, 5, 10, 20, 40 mg V L-1) and five replications per treatment and another one with five Nickel treatments (0, 5, 10, 20 and 40 mg Ni L-1) and five replications per treatment for mojito and lavender were conducted in pots. No visible toxic or inhibitory symptoms were observed on the plants due to the increasing amounts of Vanadium or Nickel. Shoot dry matter and root dry matter of mojito and lavender decreased with increasing Vanadium rates. Vanadium uptake by shoots of mojito and lavender increased linearly with increasing Vanadium rates. Nickel uptake by shoots of lavender increased linearly with increasing rates of Nickel. Mojito is a Nickel accumulator.
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