Potential of organic and inorganic amendments for stabilizing nickel in acidic soil, and improving the nutritional quality of spinach

Ali, Umeed; Shaaban, Muhammad; Bashir, Saqib; Chhajro, Muhammad Afzal; Qian, Li; Rizwan, Muhammad Shahid; Fu, Qingling; Zhu, Jun; Hu, Hongqing

Potential of organic and inorganic amendments for stabilizing nickel in acidic soil, and improving the nutritional quality of spinach

2021

Contamination of soils by nickel (Ni) has become a serious environmental problem throughout the world, and this substance wields dangerous effects on the ecosystem and food chain. A pot experiment was conducted to examine the effect of rice straw (RS), rice straw biochar (BI), and calcite (CC) at 1% and 2% application rates in a Ni-contaminated soil. The objective was to potentially stabilize Ni and reduce its bioavailability to spinach (Spinacia Oleracea L.). Spinach plants were grown in a Ni-contaminated Ultisol (commonly known as a red clay soil). Plant growth parameter results indicated that a BI 2% application rate significantly increased the root and shoots dry biomass increased by 1.7- and 6.3-fold, respectively, while essential nutrients were enhanced in the spinach plant compared to those in the untreated soil (CK). Moreover, adding amendments significantly decreased CaCl₂ extractable Ni by 62.5% 94.1%, and 87.2%, while the toxicity characteristics leaching procedure (TCLP) fell by 26.7%, 47.8%, and 41.7% when using RS, BI, and CC, respectively, at 2% compared to CK. The Ni concentrations in the spinach roots declined by 51.6%, 73.3%, and 68.9%, and in the shoots reduced by 54.1%, 76.7%, and 70.8% for RS, BI, and CC, at a 2% application rate, respectively. Bio-concentration factor (BCF) and translocation factor (TF) dropped significantly by as much as 72.7% and 20%, respectively, for BI 2% application rate. Results of the present study clearly indicated that biochar potential soil amendments for Ni stabilization, thereby reducing its bioavailability in the Ni-contaminated soil. This process enhanced the safety of food to be consumed and mitigated security risks.

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