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VOL. 4, ISSUE 1 (2022)
Effect of fluoride on vegetable crops: Positive and negative influences
Authors
Dr. Manju M George
Abstract
Fluoride contamination in agricultural systems represents a significant
environmental challenge affecting vegetable crop production worldwide. This
review synthesizes current knowledge on fluoride's effects on vegetable crops,
examining both detrimental and potentially beneficial influences. Fluoride
enters agricultural systems through contaminated irrigation water, atmospheric
deposition from industrial emissions, and phosphate fertilizers. Vegetable
crops demonstrate variable susceptibility to fluoride toxicity, with leafy
vegetables generally accumulating higher concentrations than fruiting
vegetables. Negative effects predominate, including phytotoxicity symptoms
(chlorosis, necrosis, leaf tip burn), growth inhibition, yield reductions of
6–90%, oxidative stress induction, and disruption of photosynthetic machinery.
Biochemical alterations include decreased chlorophyll content (up to 86%),
reduced sugar and protein levels, and elevated proline and ascorbic acid as
stress indicators. Limited evidence suggests low-dose fluoride may stimulate
growth in certain species. The accumulation of fluoride in edible plant parts
poses significant human health risks, with 89% of vegetables near industrial
sources exceeding safety limits in some regions. Mitigation strategies
encompass agronomic interventions, crop selection, phytoremediation approaches,
and water treatment technologies. This review emphasizes the need for
crop-specific tolerance thresholds and sustainable management practices to
ensure food safety and agricultural productivity in fluoride-affected regions.
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Pages:105-110
How to cite this article:
Dr. Manju M George "Effect of fluoride on vegetable crops: Positive and negative influences". International Journal of Agriculture and Plant Science, Vol 4, Issue 1, 2022, Pages 105-110
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