Biochemical changes in black oat (avena strigosa schreb) cultivated in vineyard soils contaminated with copper

• Soils used for the cultivation of grapes are generally rich in copper based fungicide applications.
• Excess Cu in the soil may cause toxicity to plants, especially those utilized as green cover.
• The excessive accumulation of Cu in the soil may also alter the activity of enzymatic antioxidants.
• The oxidative stress in the plant can result in reductions in root and shoot development.

Soils used for the cultivation of grapes generally have a long history of copper (Cu) based fungicide applications. As a result, these soils can accumulate Cu at levels that are capable of causing toxicity in plants that co-inhabit the vineyards. The aim of the present study was to evaluate growth parameters and oxidative stress in black oat plants grown in vineyard soils contaminated with high levels of Cu. Soil samples were collected from the Serra Gaúcha and Campanha Gaúcha regions, which are the main wine producing regions in the state of Rio Grande do Sul, in southern Brazil. Experiments were conducted in a greenhouse in 2009, with soils containing Cu concentrations from 2.2 to 328.7 mg kg−1. Evaluated parameters included plant root and shoot dry matter, Cu concentration in the plant's tissues, and enzymatic and non-enzymatic biochemical parameters related to oxidative stress in the shoots of plants harvested 15 and 40 days after emergence. The Cu absorbed by plants predominantly accumulated in the roots, with little to no translocation to the shoots. Even so, oat plants showed symptoms of toxicity when grown in soils containing high Cu concentrations. The enzymatic and non-enzymatic antioxidant systems of oat plants were unable to reverse the imposed oxidative stress conditions.