Polystyrene particles combined with di-butyl phthalate cause significant decrease in photosynthesis and red lettuce quality*

Microplastics, an emerging pollutant in the environment, have attracted extensive attention in recent years for their possible negative impact on organisms. However, direct and indirect effects of polystyrene (PS) microplastics on vegetables are still not completely known. In this study, we used red lettuce (Lactuca sativa L. Red Sails) in a hydroponic system to investigate the effects of nano-and micro-sized PS and dibutyl phthalate (DBP) on the photosynthesis and red lettuce quality. The results clearly indicated that PS reduced the bioavailability of DBP while causing a decrease in the photosynthetic parameters as well as the total chorophyll content compared to DBP alone by affecting the crystalline structure of the water-soluble chlorophyll protein. Compared with DBP monotherapy, the presence of PS significantly increased hydrogen peroxide and malondialdehyde content in the lettuce treated with DBP, indicating serious oxidative damage. Furthermore, the soluble protein and sugar content in lettuce leaves decreased with higher PS concentration and smaller PS size. It may be due to PS inhibited lettuce root and ribulose1,5-bisphosphate carboxylase/oxygenase activities. In contrast, nitrite content increased significantly with the induction of the glutathione-ascorbic acid cycle, indicating that the presence of PS reduced the quality of DBP-treated-red lettuce. Additionally, the nano-sized PS greatly inhibited lettuce growth and quality more than the micro-sized PS. This study described the interactions between microplastics and phthalates using molecular simulation and experimental validation to highlight the potential risks of microplastics on vegetable crop production. 0 2021 Elsevier Ltd. All rights reserved.

Automated summary

This study revealed that polystyrene microplastics reduced the bioavailability of dibutyl phthalate, adversely affecting the photosynthesis and quality of red lettuce. In the presence of PS, oxidative damage increased in lettuce leaves treated with DBP, while soluble protein and sugar content decreased. Additionally, nano-sized PS had a greater inhibitory effect on lettuce growth and quality compared to micro-sized PS.