Physiological and physico-chemical study of the effect of chromium VI on the nutritional quality of maize (Zea mays. L)
Mohammed Bouhadi, Mohammed Talbi, Elkouali M’hammed, Ainane Tarik
Abstract
The increase in the intensity of human and industrial activities has led to the contamination of agricultural soils with various pollutants. One of the major pollutants is the heavy metals (HMs), which are considered as abiotic stress factors, consequently altering the nutritional quality of food and increasing the risk of poisoning after ingestion of contaminated food with HMs. Our study aims to assess the effect of chromium VI (Cr VI) on maize cultivation. Our results show that Cr VI affected the biomass, yield (sheaths), chlorophyll and fat levels (automatically affects oil quality), generally chromium highly influenced the nutritional quality of Maize. On the other hand, we noted a slight increase in total soluble sugar (TSS) content and protein levels, this increase could be explained by the fact that in the presence of Cr VI in soil the plant has established defense mechanisms to protect itself against the damages caused by the Cr VI metal.