Study on Safe Usage of Agricultural Land in Typical Karst Areas Based on Cd in Soil and Maize: A Case Study of Northwestern Guizhou, China

Author:

Yang Liyu,Wu Pan,Yang Wentao

Abstract

Cadmium (Cd) is an unnecessary dietary toxin that is harmful to human health. The Cd translocation in soil-crops system varies greatly depending on different soil matrices; therefore, a valuable method that could accurately evaluate soil Cd thresholds needs to be proposed immediately. In the southwestern part of China, a typical karst mountainous area of east Asia, the results of our survey of 492 soil-maize samples in the region showed high Cd accumulation in the soil, with concentrations ranging from 0.07 to 31.95 mg kg−1. The Cd concentrations in maize kernels planted in those fields, however, were quite low, and only 4 samples exceeded the national standard. A comparative study with nonkarst areas revealed a low bioaccumulation factor for soil Cd. This may be interpreted as the weathering soil-forming process of mineral-bearing rock systems, leading to high accumulation as well as low bioavailability of Cd in karst soils. A total of 172 soil-maize samples were evaluated inaccurately by the national standard evaluation procedure, accounting for 34.96% of the total. Therefore, we proposed the species sensitivity distribution model to address this inaccurate assessment. The results show that the hazardous concentrations of 95% and 5% in maize fields were 2.2 and 85.1 mg kg−1 for soil pH ≤ 5.5, 2.5 and 108.5 mg kg−1 for 5.5 < pH ≤ 6.5, and 3.0 and 161.8 mg kg−1 for 6.5 < pH ≤ 7.5, respectively. The total number of unsuitable samples according to the evaluation results decreased from 172 to 2 after modification. Therefore, this result could be considered a more accurate assessment threshold.

Funder

National Natural Science Foundation of China

Science and Technology Foundation of Guizhou Province

National Key Research and Development Program Projects of China

Publisher

MDPI AG

Subject

Plant Science,Agronomy and Crop Science,Food Science

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