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Permissible Value for Vanadium in Allitic Udic Ferrisols Based on Physiological Responses of Green Chinese Cabbage and Soil Microbes

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Abstract

Greenhouse experiments were conducted to study the permissible value of vanadium (V) based on the growth and physiological responses of green Chinese cabbage (Brassica chinensis L.), and effects of V on microbial biomass carbon (MBC) and enzyme activities in allitic udic ferrisols were also studied. The results showed that biomass of cabbage grown on soil treated with 133 mg V kg−1 significantly decreased by 25.1% compared with the control (P < 0.05). Vanadium concentrations in leaves and roots increased with increasing soil V concentration. Contents of vitamin C (Vc) increased by 10.3%, while that of soluble sugar in leaves significantly decreased by 54.0% when soil V concentration was 133 mg kg−1, respectively. The uptake of essential nutrient elements by cabbage was disturbed when soil V concentration exceeded 253 mg kg−1. Soil MBC was significantly stimulated by 15.5%, while dehydrogenase activity significantly decreased by 62.8% and urease activity slightly changed at treatment of 133 mg V kg−1 as compared with the control, respectively. Therefore, the permissible value of V in allitic udic ferrisols is proposed as 130 mg kg−1.

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Acknowledgment

The authors are grateful to the foundation of Changsha Science and Technology Project (No. K1003056-31). We also thank Dr. Shu Zhang from Curtin University, Australia for his assistance with the grammar of the manuscript.

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Authors and Affiliations

  1. Institute of Environmental Engineering, School of Metallurgical Science and Engineering, Central South University, Changsha, 410083, China

    Xi-yuan Xiao, Miao Yang & Zhao-hui Guo

  2. Hunan Environmental Monitoring Station, Changsha, 410004, China

    Yue-ping Luo & Jun-ping Bi

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  1. Xi-yuan Xiao
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  2. Miao Yang
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  3. Zhao-hui Guo
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  4. Yue-ping Luo
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Correspondence to Zhao-hui Guo.

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Xiao, Xy., Yang, M., Guo, Zh. et al. Permissible Value for Vanadium in Allitic Udic Ferrisols Based on Physiological Responses of Green Chinese Cabbage and Soil Microbes. Biol Trace Elem Res 145, 225–232 (2012). https://doi.org/10.1007/s12011-011-9183-x

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