“…As is released from both natural sources (parent rocks) and also from various anthropogenic activities such as agricultural practices, irrigation with As-contaminated water (Waqas et al, 2015), the improper applications of arsenical fertilizers, insecticides, herbicides, use of poultry litter with As-based intestinal palliatives (Jia et al, 2012; Oti, 2015; Zhu et al, 2008), mining activities, and petroleum refineries (Martínez-Sánchez et al, 2011; Khan et al, 2014; Kabata-Pendias, 2011). Soil is a major sink of As, which can lead to contamination of vegetables because of its high mobility and uptake rate (Sridhar et al, 2011). The bioavailability of As and its subsequent bioaccumulation in vegetables (tomato, cucumber, cauliflower, pea, lettuce, spinach, cabbage, onion, radish, turnip, carrot, potato, etc) depend on soil texture, pH, organic matter content and composition, redox condition, water regime, mineral composition, and microbial activity (e.g., Bergqvist et al, 2014; Khan et al, 2015a; Smith et al, 2009).…”