The biological effects of strontium (<sup>88</sup>Sr) on Chinese cabbage
2020
Zhang, Weirong | Kang, Zheng | Wang, Qiang | Qiu, Nianwei | Chen, Min | Zhou, Feng
Steady-state strontium (<sup>88</sup>Sr) plays an important role in human health. Applying a proper amount of <sup>88</sup>Sr to vegetables can improve their nutritional value. To investigate the biological effects of <sup>88</sup>S on vegetables, three-leaf Chinese cabbage (Brassica rapa L.) seedlings were provided with a nutrient solution containing 0, 0.1, 0.2, 0.5, 1.0, 2.0, 5.0 and 10 mmol/L SrCl<sub>2</sub> by the hydroponic culture. The results showed that SrCl<sub>2</sub> at low concentrations (0.2 and 0.5 mmol/L) promoted the growth of Chinese cabbage, while SrCl<sub>2</sub> at high concentrations (2.0–10.0 mmol/L)significantly inhibited the growth. SrCl<sub>2</sub> at high concentrations did not decrease the chlorophyll content and protein content in Chinese cabbage leaves, nor did it affect the photosynthetic capacity of leaves. The main reason that SrCl<sub>2</sub> at high concentrations inhibited the growth of Chinese cabbage was that strontium affected the absorption of calcium. SrCl<sub>2</sub> at the concentration of 0.2 and 0.5 mmol/L could significantly increase leaf protein, chlorophyll, and water content and promote the growth of Chinese cabbage. The supplement of SrCl<sub>2</sub> at these two concentrations may be beneficial to the growth and yield of Chinese cabbage.
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