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Features of the accumulation of heavy metals in vegetables for different periods of their cultivation
The article is aimed at studying the intensity of the accumulation of heavy metals (cadmium, copper, zinc) in vegetables of different growing seasons on dark gray podzolized soils in the Tyvrovsky district of Vinnitsa region. The results of studies on the study of the features of the accumulation of cadmium, zinc and copper in garlic, carrots and parsley, depending on the period of their vegetation, are presented. Varieties were selected for research: Lyubasha for garlic, Greta for carrots, and Naida for parsley. The period of sowing garlic, carrots and parsley was carried out throughout 2020– 2021: in the autumn period – at the end of October and in the spring – the last decade of April. For the study, the vegetative mass of parsley, root crops of carrots and heads of winter garlic were used. The selection of vegetables was made by the method of point samples from each batch of autumn and spring sowing. Based on the results of the analysis of primary sources, the dependence of vegetable crops on environmental factors, in particular, agro-climatic indicators, was determined; features of assimilation by vegetables during the growing season of the main nutrients (nitrogen, phosphorus, potassium); accumulation of heavy metals by plants. The article presents the results of our own feld and laboratory research. It has been established that the content of cadmium, zinc and copper in garlic of the Lyubasha variety, carrot of the Greta variety and parsley of the Naida variety did not exceed the maximum allowable levels of DSTU- 323395 for both autumn and spring sowing. It was found that the content and coefcient of accumulation and danger of cadmium in garlic, carrots and parsley during their spring sowing was higher, and zinc and copper were lower compared to similar vegetables in autumn sowing. In general, the hazard coefcient of cadmium, zinc and copper in garlic, carrots and parsley grown in the experimental areas did not exceed 1.0, which indicates the safe content of these heavy metals in vegetables.
Key words: carrots, parsley, garlic, cadmium, zinc, copper, hazard coefcient, accumulation coefcient, concentration.
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