Influence of Varying Soil Lead Levels on Lead Uptake of Leafy and Root Vegetables1

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Abstract
Six crops [lettuce, Lactuca sativa L.; collard and kale, Brassica oleracea L. (Acephala group); carrot, Daucus carota L.; beet, Beta vulgaris L.; and turnip, Brassica campestris L. (Rapifera group)] were grown in soils that contained 3 ranges of available Pb: 0–5, 225–300, and 450–600 ppm. Pb concentration in crop tissue was directly proportional to the Pb concentration in the soil. Turnip and lettuce leaf tissues accumulated the highest Pb concentrations of leafy vegetables tested, while collard and kale accumulated the lowest concentrations. The beet root peel contained elevated Pb concentrations relative to the beet root. The distribution of Pb accumulated in various parts of the plant differed between crops studied.

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