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International Journal of
Agriculture and Plant Science
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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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Effect of fluoride on vegetable crops: Positive and negative influences | International Journal of Agriculture and Plant Science