Impact of crude oil on yield and phytochemical composition of selected green leafy vegetables

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dc.contributor.author Odukoya, Johnson
dc.contributor.author Lambert, Ronnie
dc.contributor.author Sakrabani, Ruben
dc.date.accessioned 2019-01-10T19:22:12Z
dc.date.available 2019-01-10T19:22:12Z
dc.date.issued 2019-01-07
dc.identifier.citation Johnson Odukoya, Ronnie Lambert and Ruben Sakrabani. Impact of crude oil on yield and phytochemical composition of selected green leafy vegetables. International Journal of Vegetable Science, Avilable online 7 January 2019 en_UK
dc.identifier.issn 1931-5260
dc.identifier.uri https://doi.org/10.1080/19315260.2018.1563845
dc.identifier.uri http://dspace.lib.cranfield.ac.uk/handle/1826/13812
dc.description.abstract Total petroleum hydrocarbons (TPH) cleanup standards, intervention and/or target values, are designed to effectively manage introduction of toxic petroleum hydrocarbons into the environment. This research assessed the impact of some crude oil remediation intervention values (CRIV), involving sublethal concentrations of crude oil, on yield and phytochemical contents of kale (Brassica oleracea L.) and lettuce (Lactuca sativa L.). Crude oil contamination within the range examined did not affect emergence; yield and phytochemical distributions were affected at some levels of contamination, particularly 10000 mg·kg−1 TPH. There is the potential of TPH to moderate effects of crude oil at 10000 mg·kg−1 to enhance contents of some phenolics and organic acids in green leafy vegetables, but it causes accelerated maturity and leaf senescence. Use of CRIV below 10000 mg·kg−1 TPH appears to be effective. en_UK
dc.language.iso en en_UK
dc.publisher Taylor and Francis en_UK
dc.rights Attribution-NonCommercial 4.0 International *
dc.rights.uri http://creativecommons.org/licenses/by-nc/4.0/ *
dc.subject Crop yield en_UK
dc.subject intervention value en_UK
dc.subject organic acids en_UK
dc.subject petroleum hydrocarbons en_UK
dc.subject phenolics en_UK
dc.title Impact of crude oil on yield and phytochemical composition of selected green leafy vegetables en_UK
dc.type Article en_UK


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