Fig. 1

CIP concentration (a), CIP root concentration factor (RCF) and translocation factor (TF) (b), and biomass (c) of the two choy sum varieties (LAV and HAV) upon exposure to different levels of CIP (0, 0.2, and 1 mg/L). The various lowercase letters indicate significant differences among the different CIP groups for each variety at p < 0.05