The Dynamic of Lead Accumulation in the Almond Leaves and in the Parts of the Fruit

Almond fruits (kernels) are considered to be healthy all across the globe as they contain, in addition to their high nutritional value, an increased concentration of essential biomolecules that have positive effects on human metabolism and, at the same time, prevent the most important immune diseases. , As a result, in the ecological conditions of the Ravni Kotari area, the two-year studies of lead (Pb) accumulation in the leaves and certain parts of the fruit were carried out, and their correlations were calculated. Subsequent to the day on which the fruit was set (DAFS) till germination, the level of Pb decreased slightly in all parts of the fruit, whereas the direction manifested a double sigmoid curve when it comes to the leaf. The level of Pb in the leaf was almost twice as high when compared to the parts of the fruit, especially in relation to the kernels, and toward the end of vegetation, which indicates a weak transfer of Pb from the leaf to the kernel and/or an immobilization of Pb in the leaf endoderm. The concentration of Pb in almond kernel in the phenophase of maturity ranged from 0.27±0.031 to 0.40±0.021 mg/kg of dry matter. This is an extremely low level of concentration if compared to the other fruits, which contain the higher levels of Pb when fresh, often being three to four times greater amounts in terms of dry matter. Positive correlations were found between the kernel and the endocarp, as well as between the kernel and the exocarp. Thus, it is safe to assert that almond kernels produced in the ecological conditions of the Ravni Kotari area may be qualified as “functional food,” but they may also constitute an integral part of infant foodstuffs.