INFLUENCE OF THE LEVEL OF WATER MINERALIZATION ON THE CONCENTRATION OF HEAVY METALS IN MUSHROOMS

Abstract

The current ecological condition of forest plantations has been characterized by high anthropogenic load as a result of population activity. The consequences of the human impact have been manifested in the disturbance of natural landscapes, air pollution, hydrosphere, destruction of the lithosphere, uncontrolled depletion of forest resources, resulting in a decrease and extinction of a huge number of species of animals and plants. In the result of various industries’ work chemical compounds have been formed, which have been transformed into the biosphere and enter all living organisms. Therefore, there are serious problems in the relationship between nature and man. The human impact on the environment is extremely powerful and it is obvious that the biosphere as a result of this impact loses the ability to self-regulate and it does not allow it to function properly. One of the current environmental problems that threatens plants, animals and human health and the quality of the environment is heavy metal pollution. These substances gradually enter plants, animals and humans through the air, water and food chain over a period of time [4]. Toxicity of metals has a direct effect on flora, which is an integral part of ecosystems. These effects lead to changes in the biochemical, physiological and metabolic processes that take place in plants that grow directly in areas with high levels of heavy metals. Samples of edible forest mushrooms were taken on the territory of forests of Tyvriv, Vinnytsia and Kalyniv districts in the Forest-Steppe of the Right Bank of Ukraine. Studies of the concentration of heavy metals were performed in the research and measurement agrochemical laboratory of the Department of Ecology and Environmental Protection, Faculty of Agronomy and Forestry on the basis of Vinnytsia National Agrarian University. The concentrations of Cu, Zn, Pb and Cd of the studied fungi were determined by atomic absorption spectrometry after dry mineralization. Studies of the effect of cooking on the concentration of heavy metals in mushrooms were carried out according to the following scheme: 1. control option: mushrooms, cleaned and washed with tap water; 2. option 1: mushrooms soaked for 3 hours in water without mineral residue; 3. mushrooms soaked for 3 hours in water without mineral residue with the addition of salt (1 kg of mushrooms – 1 liter of water and 10 g of salt). The effect of soaking mushrooms in water without mineral residue with the addition of salt was studied. It was found that when soaking mushrooms for 3 hours in water without mineral residue, the concentration of zinc in them decreased: from 1.02 to 1.37 times; copper - from 1.14 to 1.5 times; lead - from 1.09 to 1.13 times; cadmium - from 1.3 to 1.5 times. When soaking mushrooms for 3 hours in water without mineral residue with the addition of salt, the concentration of zinc in them decreased: from 1.23 to 1.28 times; copper - from 1.2 to 1.36 times; lead - from 1.31 to 1.38 times; cadmium - from 1.41 to 1.6 times.