Abstract:
Objective The aims were to explore the passivation effect of nanomaterials on cadmium (Cd) in farmland soil and its impact on soil enzyme activities and crop growth, in order to provide a reference for ecological restoration of Cd-contaminated farmland and safe and high-quality production of agricultural products.
Method The effects of nano-biochar (nBC), nano-hydroxyapatite (nHAP) and nano-zero valent iron (nZVI) on soil chemical properties, the content of available Cd, enzyme activities in soil, and Cd content, growth and quality of Brassica chinensis L. were studied by pot experiment.
Result The soil pH increased by 0.73, 0.72 and 0.16 units respectively after the application of nBC, nHAP and nZVI. Meanwhile, the contents of available phosphorus and available potassium in soil were significantly increased under nBC treatment, while the contents of soil available phosphorus were significantly increased under nHAP treatment. Compared with the control, the contents of DTPA-Cd and TCLP-Cd in soil were significantly reduced by 46.4% and 32.0%, 67.9% and 41.2%, 54.8% and 28.9% after the addition of nBC, nHAP and nZVI. Meanwhile, the nanomaterials significantly improved the soil enzyme activities, the activities of urease, catalase and invertase were 1.50 ~ 3.15 times, 1.32 ~ 1.64 times and 1.20 ~ 1.39 times higher of the control, respectively. After adding nBC, nHAP and nZVI, the content of Cd in Brassica chinensis L. was significantly reduced, and the dry weight and nutritional quality of Brassica chinensis L. were improved. The contents of Cd in shoots and roots of Brassica chinensis L. decreased by 68.4% ~ 78.7% and 39.6% ~ 62.0%, respectively, compared with the control. The increases of soluble sugar, soluble protein and vitamin C were 9.61% ~ 57.5%, 36.7% ~ 116% and 10.9% ~ 41.4%, respectively.
Conclusion These results indicate that nBC, nHAP and nZVI could effectively remediate Cd-contaminated soil. Meanwhile, the nanomaterials could improve the soil enzyme activities, and improve the growth and nutritional quality of Brassica chinensis L.