Effect of DBP/DEHP in vegetable planted soil on the quality of capsicum fruit

• Published in: Chemosphere (Oxford) 2003-02, Vol.50 (6), p.801-805
• Main Authors: Yin, R, Lin, X.G, Wang, S.G, Zhang, H.Y
• Format: Article
• Language: English
• Subjects: Ascorbic Acid - metabolism; Capsaicin - metabolism; Capsicum - drug effects; Capsicum - metabolism; Capsicum annum; Di- n-butyl phthalate; Di-2-ethylhexyl phthalate; Dibutyl Phthalate - pharmacology; Diethylhexyl Phthalate - pharmacology; Fruit - drug effects; Fruit - metabolism; Plant Roots - drug effects; Plant Roots - metabolism; Plant Shoots - drug effects; Plant Shoots - metabolism; Quality; Soil - analysis; Vegetable garden soil
• ISSN: 0045-6535; 1879-1298
• DOI: 10.1016/S0045-6535(02)00222-9

Field experiment was conducted to investigate the di- n-butyl phthalate (DBP) and di-2-ethylhexyl phthalate (DEHP) contamination in Capsicum annum fruit grown in DBP and DEHP contaminated soil, and to evaluate the effect of DBP and DEHP on the quality of capsicum fruit. The top layer soil (0–10 cm) of plots was treated with a mixture of DBP and DEHP (1:1 w/w) and capsicum seedlings were transplanted. After 90 days, capsicum fruit, shoot and root samples were collected. DBP and DEHP concentration in various parts of the samples were determined by gas chromatography. Vitamin C and capsaicin contents in fruit were determined using 2,4-dinitrophenylhydrazine colorimetric analysis and sodium nitrite–sodium molybdate colorimetric analysis, respectively. The results showed that DBP concentration in fruit, shoot and root increased with the increase of soil-applied DBP/DEHP concentration, but DEHP was not detected in all samples. When the soil-applied DBP/DEHP concentration was 5, 10, 20, 40, 80 and 160 mg kg −1 soil, compared with control, vitamin C and capsaicin content in capsicum fruit decreased by 1.6%, 5.9%, 10.6%, 18.2%, 19.2%, 22.6% and 1.6%, 2.5%, 12.9%, 20.1%, 22.2%, respectively. Pearson correlation analysis demonstrated that the decrease of vitamin C and capsaicin content was negatively correlated to the increase of DBP concentration in capsicum fruit, which suggested that DBP uptake by the plant might be mainly responsible for quality degradation of capsicum fruit.