The response to ozone (O3) of a range of Chinese leafy vegetables was investigated with respect to both inter- and intra-specific differences in sensitivity. In the interspecific experiment local Chinese cultivars of pak choi, rape, leaf mustard, leaf lettuce and coriander were fumigated with 90 ppb O3 for 9 h daily for 22–30 days. A similar fumigation was carried out using four different cultivars of pak choi. Sequential measurements were made of leaf injury, photosynthetic rate, stomatal conductance and chlorophyll fluorescence, together with dry weights at a final harvest. O3 injury appeared as white or yellow blemishes on the leaf surface of all species. The first signs of injury were seen following only 3-days’ O3 exposure (pak choi); the extent of injured leaf area increased over time for all species and cultivars, with 44.6% of the leaf area visibly injured for leaf mustard, the species with the greatest extent of injury, following 30-days’ exposure. Significant reductions in photosynthetic rate (22.7–40.7%) and stomatal conductance (19.1–33.1%) were found for all species and cultivars following O3 exposure. Plant productivity was also reduced in O3 compared to filtered air, with significant yield reductions for all species (11.1–50.8% above-ground dry weight) as well as for all cultivars of pak choi (15.8–28.1% above-ground dry weight). The mechanisms for observed impacts are discussed, together with the implications for current and future production of vegetables in the southern China province of Guangdong.

Blooms of harmful cyanobacteria that synthesize cyanotoxins are increasing worldwide. Agronomic plants can uptake these cyanotoxins and given that plants are ultimately ingested by humans, this represents a public health problem. In this research, parsley and coriander grown in soil and watered through 7 days with crude extracts containing microcystins (MCs) or cylindrospermopsin (CYN) in 0.1–1 μg mL⁻¹ concentration range were evaluated concerning their biomass, biochemical parameters and uptake of cyanotoxins. Although biomass, chlorophylls (a and b), carotenoids and glutathione-S-transferase of parsley and coriander exposed to the crude extracts containing MC or CYN had shown variations, these values were not statistically significantly different. Protein synthesis is not inhibited in coriander exposed to MC or CYN and in parsley exposed to MC. Also, glutathione reductase (GR) and glutathione peroxidase (GPx) in parsley and coriander was not affected by exposure to MC, and in coriander, the CYN did not induce statistically significant differences in these two antioxidative enzymes. Only parsley showed statistically significant increase in protein content exposed to 0.5 μg CYN mL⁻¹ (3.981 ± 0.099 mg g⁻¹ FW) compared to control (2.484 ± 0.145 mg g⁻¹ FW), statistically significant decrease in GR exposed to 0.1 μg CYN mL⁻¹ (0.684 ± 0.117 nmol min⁻¹ mg⁻¹ protein) compared to control (1.30 ± 0.06 nmol min⁻¹ mg⁻¹ protein) and statistically significant increase in GPx exposed to 1 μg CYN mL⁻¹ (0.054 ± 0.026 nmol min⁻¹ mg⁻¹ protein) compared to 0.5 μg CYN mL⁻¹ (0.003 ± 0.001 nmol min⁻¹ mg⁻¹ protein). These changes may be due to the induction of defensive mechanisms by plants by the presence of toxic compounds in the soil or probably to a low generation of reactive oxygen species. Furthermore, the parsley and coriander leaves and stems after 10 days of exposure did not accumulate microcystins or cylindrospermopsin.