摘要
The primary source of cadmium in cocoa beans has been linked to its direct uptake by the cacao plant from cadmium contaminated soils. This research was conducted to evaluate and interpret significant relationships between cadmium levels in tissues of the cacao plant and soils from cocoa-growing areas in Trinidad and Tobago. Total (HNO<sub>3</sub>-extractable) concentrations of cadmium in both tissues and soils were determined. The levels of cadmium measured varied in the order: leaves > pods > shells > nibs > soil. Cadmium levels in all the cacao tissues analyzed were significantly (p < 0.05), positively and strongly correlated with each other. Additionally, significant (p < 0.05) positive relationships were also identified between Cd in cacao tissues and corresponding total HNO<sub>3</sub>-extractable Cd levels in soils. These findings suggest that they can possibly be used as predictive tools for assessing Cd levels in cacao.
The primary source of cadmium in cocoa beans has been linked to its direct uptake by the cacao plant from cadmium contaminated soils. This research was conducted to evaluate and interpret significant relationships between cadmium levels in tissues of the cacao plant and soils from cocoa-growing areas in Trinidad and Tobago. Total (HNO<sub>3</sub>-extractable) concentrations of cadmium in both tissues and soils were determined. The levels of cadmium measured varied in the order: leaves > pods > shells > nibs > soil. Cadmium levels in all the cacao tissues analyzed were significantly (p < 0.05), positively and strongly correlated with each other. Additionally, significant (p < 0.05) positive relationships were also identified between Cd in cacao tissues and corresponding total HNO<sub>3</sub>-extractable Cd levels in soils. These findings suggest that they can possibly be used as predictive tools for assessing Cd levels in cacao.
作者
Gideon Ramtahal
Ivan Chang Yen
Isaac Bekele
Frances Bekele
Lawrence Wilson
Kamaldeo Maharaj
Lisa Harrynanan
Gideon Ramtahal;Ivan Chang Yen;Isaac Bekele;Frances Bekele;Lawrence Wilson;Kamaldeo Maharaj;Lisa Harrynanan(Department of Chemistry, University of the West Indies, St. Augustine, Trinidad and Tobago;Department of Food Production, University of the West Indies, St. Augustine, Trinidad and Tobago;Cocoa Research Centre, University of the West Indies, St. Augustine, Trinidad and Tobago;Ministry of Food Production, Centeno, Trinidad and Tobago)
