Arsenic and Lead Uptake by Vegetable Crops Grown on an Old Orchard Site Amended with Compost

The potential for lead (Pb) and arsenic (As) transfer into vegetables was studied in an old orchard land contaminated with lead arsenate pesticides. Root (carrot), leafy (lettuce), and vegetable fruits (green bean, tomato) were grown on seven “miniplots” with soil concentrations ranging from near background to ≈800 and ≈200 mg kg −1 of total Pb and As, respectively. Each miniplot was divided into sub-plots and amended with 0 % (control), 5 %, and 10 % (by weight) compost and cropped for 3 years. Edible portions of each vegetable were analyzed for total Pb and As to test the effect of organic matter on transfer of these toxic elements into the crop. Vegetable Pb and As concentrations were strongly correlated to soil total Pb and As, respectively, but not to soil organic matter content or compost addition level. For Pb vegetable concentrations, carrot ≥ lettuce > bean > tomato. For As, lettuce > carrot > bean > tomato. A complementary single-year study of lettuce, arugula, spinach, and collards revealed a beneficial effect of compost in reducing both Pb and As concentrations in leafy vegetables. Comparisons of all measured vegetable concentrations to international health-based standards indicate that tomatoes can be grown without exceeding standards even in substantially Pb- and As-contaminated soils, but carrots and leafy green vegetables may exceed standards when grown in soils with more than 100–200 mg kg −1 Pb. Leafy green vegetables may also exceed health-based standards in gardens where soil As is elevated, with arugula having a particularly strong tendency to accumulate As.