The deposition of volcanic ash in areas affected by erupting volcanoes can contaminate the soil with heavy metals, thereby jeopardizing food security and public health. This study focused on the use of compost for the bioremediation of this type of contaminated soil and on evaluating the effectiveness of this remediation technique in a horticultural crop. To this end, composts made from organic waste generated in the areas with volcanic-ash-affected soil, such as crop residues, cow manure, and cheese whey, were used. The design and optimization of the composting process for these wastes were described using three piles with the same proportion of crop residues and cow manure but different doses of whey (pile 1: without whey, pile 2: whey diluted with water (1:2 (v:v)); and pile 3: with undiluted whey) and by monitoring the evolution of physicochemical and biological parameters throughout the compositing process. The effectiveness of the composts obtained for soil remediation was evaluated by assessing the physiological response of a lettuce crop in pots. Five treatments were used: control soil without fertilization, inorganic fertilization, and the three composts obtained. The main agronomic properties of the soil and heavy metal availability were measured, along with the physiological and chemical parameters of the lettuce, including growth and macronutrient and heavy metal content. The results obtained in the composting experiment showed that the addition of cheese whey only affected the rate of organic matter degradation and the salt content of the final composts, without negatively affecting the stability and humification of their organic matter or their plant nutrient content. In the pot experiment, all composts improved soil fertility and reduced the availability of Ni, As, Cd, and Pb, but this did not consistently reduce uptake into lettuce, except in the case of Pb. Therefore, it is advisable to adjust the compost application rate and optimize crop selection to minimize the impact of heavy metals on the food chain, thereby ensuring safe production.
Ramos-Romero et al. (Fri,) studied this question.