Influence of Fluoride Contaminated Irrigation Water on Biochemical Constituents of Different Crops and Vegetables with an Implication to

This study was attempted to find out the effect of fluoride (F) contaminated irrigation water on soil, crops and vegetables in the context of F accumulation and biochemical constituents in crops/vegetables as well to quantify its intake through diet. In comparison to pre harvest control soil, application of F contaminated irrigation water shows significant accumulation of FTotal (164 mg/kg) and FH2O (9.41 mg/kg) in post harvest treated soil. Study reveals that in treated condition FTotal accumulation in vegetables is in the sequence of spinach (55 mg/kg)> celeriac leaf (42 mg/kg)> onion leaf (31.6 mg/kg)> cabbage (29.8 mg/kg)> garlic (27.4 mg/kg)> pea (27 mg/kg)> onion (26.2 mg/kg)> carrot (23.8 mg/kg)> beet (20.6 mg/kg)> cucumber (18.6 mg/kg), whereas in cultivated crops it is in the sequence of mustard (43.6 mg/kg)> wheat (28.4 mg/kg)> lentil (25.2 mg/kg)> paddy (17.4 mg/kg). In comparison to control condition, most of the crops and vegetables cultivated in the treated condition show decrease in chlorophyll and sugar and increase in ascorbic acid and prolin content. Leafy vegetables show lower protein content in stressed condition. Nutritional survey reveals that villagers of the study area are exposed to 35 % more F by consuming food grains and vegetables cultivated by F contaminated (4.8 mg/L) irrigation water