A systematic study of the assessment of polycyclic aromatic hydrocarbons (PAHs) in green houses and farms.“A review”

Abstract

Fruits and vegetables play an essential role in a healthy diet. One source of polycyclic aromatic hydrocarbon exposure through food is plant foods. The level of polycyclic aromatic hydrocarbon in fruits and vegetables may differ between those cultivated in the greenhouse and in the field. For this purpose, a systematic study focusing on this topic was designed. 796 manuscripts were searched in the databases. Many studies have been done about polycyclic aromatic hydrocarbon in plants, but there was less evidence about the difference in polycyclic aromatic hydrocarbon between plants in greenhouses and fields. Most research has been done on leafy vegetables. The leaves of plants accumulate more polycyclic aromatic hydrocarbon than other parts of the plant. Usually, in the greenhouse cultivation model, heat is needed to produce during the cold seasons of the year. Some evidence indicates a significant increase in polycyclic aromatic hydrocarbon accumulation in plants in winter conditions when diesel fuel is used to heat the greenhouse. Regularly assessing plants and soil in greenhouse environments for polycyclic aromatic hydrocarbon levels is recommended.