A variety of pollutants can make their way into the crops that are consumed.
Crop pollution is a serious issue that has the potential to affect a wide range of people, not merely farmers whose business depends on those crops. Pollutants that contaminate crops may eventually make it into your own food supply and, by extension, your body, creating a health risk.
Fluroide
Fluoride is a harmful byproduct of coal-burning, chemical synthesis (especially of fertilizers or hydrochloric acid), and the manufacture of brick, steel and aluminum. Fluoride pollution in crops is detectable by observing whitish or reddish discoloration on the leaves. The contamination begins at the edges and spreads toward the leaf interior. Apricot, blueberry, grape, sweet corn and other vegetables and fruits are especially susceptible to fluoride pollution.
Ozone
Ozone is the chief chemical component of the air pollution commonly referred to as smog. Beans, lettuce, potatoes, spinach and tomatoes are among the crops most vulnerable to ozone pollutants. Ozone pollution manifests itself in the form of discoloration or bleaching of leaves, but sometimes there is no outward sign.
Nitrogen Dioxide
Nitrogen dioxide contaminates the air when fossil fuels are burned in vehicles or factories. In low concentrations, it is visible as a light-brown-colored gas. Nitrogen dioxide is doubly harmful to crops because it can contaminate them via air in addition to acid rain, as nitrogen dioxide is one of the primary contributors to acid rain.
Sulfur Dioxide
Sulfur dioxide seeps into the microscopic opening in plant leaves and also can contaminate water supplies used for irrigation. Polluted crops may show signs of damage such as lesions on the leaves. Sulfur dioxide emerges from burning petroleum and coal as well as from the heating systems of homes and commercial buildings.
Tags: acid rain, Sulfur dioxide