The Chemistry of Fruits and Vegetables, 

Yakima River Valley, Washington, 

and the Influence of the 1980 

Mount St. Helens Ash-Fall Episodes

U.S. GEOLOGICAL SURVEY BULLETIN 1640
The Chemistry of Fruits and Vegetables, 

Yakima River Valley, Washington, 

and the Influence of the 1980 

Mount St. Helens Ash-Fall Episodes

By L. P. Cough, H. T. Shacklette, 

J. L. Peard, and C. S. E. Papp

Element concentrations in samples of 

eight types of produce are reported 

for collections taken before and after 

ash deposition, and the importance of 

compositional differences is assessed

U.S. GEOLOGICAL SURVEY BULLETIN 1640
DEPARTMENT OF THE INTERIOR 

DONALD PAUL MODEL, Secretary

U.S. GEOLOGICAL SURVEY 

Dallas L. Peck, Director

Library of Congress Cataloging in Publication Data

Main entry under title:

The Chemistry of fruits and vegetables, Yakima River Valley, Washington, and the influence of the 1980 Mount St.

Helens ash-fall episodes. 

(U.S. Geological Survey bulletin ; 1640) 

Bibliography: p. 

Supt. of Docs. No.: I 19.3:1640 

1. Fruit Washington (State) Yakima River Valley Composition. 2. Vegetables Washington (State) 

Yakima River Valley Compositon. 3. Saint Helens, Mount (Wash.) Eruption, 1980. 4. Volcanic ash, tuff,

etc. Washington (State) Yakima River Valley. 

I. Gough, L. P. II. Series. 

QE75.B9no. 1640 557.3s [582'.01'3] 84-24666 [TX557]

UNITED STATES GOVERNMENT PRINTING OFFICE, WASHINGTON: 1986

For sale by the Branch of Distribution 

U.S. Geological Survey 

604 South Pickett Street 

Alexandria, VA 22304
CONTENTS

Abstract 1 

Introduction 1 

Acknowledgments 3 

Methods 3

Sampling design and statistical methodology 3

Sample collection and preparation 3

Analytical methodology 5 

Results and discussion 6

Element mean and ratio comparisons 6

Availability of ash solutes 6

Ash solutes and produce chemistry 9

SoilpH 9

Produce ratio patterns and ash depth 10 

Variance analysis 10 

Summary and conclusions 10 

References cited 12

FIGURES

1. Map of the study area 2

2. Ratios of post- to pre-ash-fall or pre- to post-ash-fall element concentration 

means for eight produce types 8

TABLES

1. Analytical methodologies and estimated lower limits of determination 4

2. Number of samples with concentrations above the lower limit of 

determination 5

3. Geometric means of 24 elements (plus ash yield and soil pH) 7

4. Relative importance of each of four levels in the AoV study design 11

Contents III
The Chemistry of Fruits and Vegetables,

Yakima River Valley, Washington, and the Influence

of the 1980 Mount St. Helens Ash-Fall Episodes

By L P. Cough, H. T. Shacklette, J. L. Peard, and C. S. E. Papp

ABSTRACT

In September 1980, following several months of Mount 

St. Helens ash-fall episodes, samples of produce (apples, 

American and European grapes, peaches, pears, plums, 

potatoes, and tomatoes) were collected from farms in the 

Yakima River valley, Washington. We compared the chemistry of the samples with that of similar samples that had 

been obtained 7 years earlier. The concentration of 24 

elements, the ash yields, and the soil pH of samples of the 

two collections were determined. By comparing data from 

the two collections the influence of environmental sources, 

including the deposition of Mount St. Helens ash, was 

evaluated.

Comparisons of post- and pre-ash-fall concentrations 

of elements in produce yielded differences that are difficult 

to interpret. Post- to pre-ash-fall mean ratios showed that 

sodium and potassium (alkali metals); phosphorus and 

boron (which form complex anions); and aluminum, copper, 

and manganese (metal cations) commonly occurred at 

higher concentrations in 1980 than in 1973 (calcium was also 

higher but only in two produce types) and may reflect the 

influence of the ash fall. Volcanic-ash leachate studies 

reported in the literature have shown that, in general, these 

element groups are easily removed as ionic solutes: their 

mobility and availability for produce assimilation and tissue 

incorporation are great. There were, however, no discernible 

relationships between ash-fall depth and produce chemistry 

for a given produce type or between the chemical compositions of similar produce types. Results of a variance analysis 

showed that more of the variability in produce chemistry occurred at a local scale (between replicate samples of the 

same produce) than occurred between samples of the same 

type of produce among adjacent fields. This means that, in 

general, intrinsic element-uptake characteristics of plants 

are more important to differences in produce chemistry than 

are localized environmental influences such as volcanic 

ash. We conclude that the ash-fall episodes of 1980 had very 

little direct effect on produce chemistry.

Finally, concentrations of the environmentally important elements (As, B, Cd, Hg, Mo, Ni, Pb, and Se) do not appear unusually high in either the 1973 or 1980 collections.

INTRODUCTION

Between September 7 and 10, 1973, samples of 

various kinds of fruits and vegetables were collected in 

the Yakima River valley orchards, vineyards, and farms

as part of a nationwide assessment of regional patterns 

in the element content of fresh produce (Shacklette, 

1980). The 1980 eruptions of Mount St. Helens, and 

particularly the major eruption of May 18, gave us an 

opportunity to assess the effects of the ash-fall episodes 

on the element concentration in the same kinds of produce that had been sampled 7 years before. Because of 

the 7-year interval, however, different analytical procedures were used for some measured parameters than 

were used in 1973.

Although a number of tephra eruptions by Mount 

St. Helens occurred in the spring and summer of 1980 

(Christiansen and Peterson, 1981), the May 18 episode 

was by far the most significant event for the Yakima 

River valley. The amount of ash deposited in the valley 

from that one event varied (fig. 1), but as much as 

10 mm accumulated in a 10-hour period over most of 

the city of Yakima. Our study sites were variable in the 

depth of compacted ash observed and in general exceeded the uncompacted depths for the May 18 episode 

as noted by Sarna-Wojcicki and others (1981). This 

discrepancy can probably be attributed to errors 

associated with base-map resolution (we dealt with a 

comparatively small area) and the area having received 

some fallout from other volcanic eruption episodes.

To minimize the influence of additional, perhaps 

equally important, environmental factors (other than 

the ash fall) on the chemistry of the produce during the 

4 months following the major eruption, we sampled the 

same material in the same manner as that of the 

previous study, at the same time of year (midSeptember), and usually at the same farms and fields. 

Also, in order to control any influence that produce 

type might have on the element content, the same fruit 

or vegetable (and in some instances, the same cultivar) 

was sampled. Despite these precautions, other environmental factors, such as the quality and quantity of 

fertilizer and pesticide applications, could change the 

chemistry of the substrate (and thus potentially the 

chemistry of produce) over the long term.

Many of the results from early studies on the 

physical, chemical, biological, and sociological consequences of the 1980 Mount St. Helens volcanic episodes 

are documented in U.S. Geological Survey Professional

Introduction
120°15'

46°30'

PR(14)

A Study sites and produce sampled. Estimated compacted ash depth (millimeters) at time of sampling is in 

parentheses

AG American grapes

AP apples

EG European grapes

PA pears

PE peaches

PO potatoes

PR plums

TO tomatoes

5.0 Isopach showing depth (millimeters) of 

uncompacted ash, May 1980 (SarnaWojcicki and others, 1981)

Figure 1. Map of the study area showing the location of sampling sites, types of produce sampled, and approximate volcanic ash depths.

Paper 1250 (Lipman and Mullineaux, 1981). Studies 

that deal specifically with the effect of the tephra 

deposits on agricultural soils include U.S. Department 

of Agriculture (1980), Washington State University 

(1980), Goldin (1982), and Sneva and others (1982). 

Gough and others (1981) examined the effect of the May 

18, 1980, ash fall on the chemistry of soft, white winter 

wheat and supporting soils along a north-south transect, 

near Ritzville, Wash. Their study sites varied in the 

depth of ash received from less than 0.1 to 40 mm. 

Results from that study showed that ash depth had little

effect on the exchange status of the soil but did have an 

inverse effect on soil pH and a direct effect on wheat 

sulfur levels. In an unpublished follow-up study, one 

year after the eruption, we found that the soil trends 

noted in 1980 were ameliorated and that background 

levels of trace metals had been achieved, indicating a 

return to equilibrium. Levels of sulfur and several other 

elements, however, were found to be slightly elevated in 

wheat from areas that received greater than about 

20 mm of ash.

Whereas the main emphasis of this study was to

2 Fruits and Vegetables and the Influence of Mount St. Helens Ash Fall
compare the chemistry of Yakima River valley produce 

before and after the eruptions of Mount St. Helens, the 

element contents reported here were also compared to 

those from the literature in order to identify unusual 

values. The reviews of produce chemistry by Beeson 

(1941) and Chapman (1966) were particularly useful. 

Eight additional papers were also examined (Diem, 

1962; Warren and Delavault, 1971; Warren and others, 

1971; Hutchinson and others, 1974; Ward, 1977; 

Whiting and others, 1978; Auermann and others, 1979; 

and Tabekhia, 1980). Our literature comparison revealed no unusual concentration values in this study; 

however, a large amount of variability exists between 

studies due to differences in plant varieties, areas of 

production, cultivation practices, and methods of collection and analysis.

ACKNOWLEDGMENTS

We thank Donald A. Chaplin and Brooke Peterson, County Extension Agents, Yakima County, for information concerning the effects of the ash fall on the 

local crop yield and quality, and the methods used by 

farmers to ameliorate the detrimental physical effects of 

the ash fall on orchards, vineyards, and fields. The 

chemical data on the element content of the fruits and 

vegetables were provided by coauthor C. S. E. Papp and 

by M. J. Malcolm, T. F. Harms, and A. Mast. We also 

wish to thank the following individuals or farms in the 

Yakima River valley for giving us permission to sample 

and for providing information concerning their particular crop(s): Don McDonald (pears and plums), Howard 

Olson (apples), Matsumara Farms (tomatoes), Garret 

Schilperoord (potatoes), Albert Neuhaus (grapes), and 

Pride Packing Co. (peaches).

METHODS

Sampling Design and Statistical Methodology

The natural-variation and analytical-error components of the total variability in the chemical data for 

this study were measured using a one-way, four-level, 

nested, analysis-of-variance (AoV) design similar to 

those described in detail by Miesch (1976). The total 

variability was partitioned, for each individual produce 

type, among four fields, between two sites within each 

field, between two samples within a site, and between 

duplicate analyses of the same sample. The purpose of 

such a design was to measure the variance components 

for each produce type so that the possible influence of 

the addition of volcanic ash to the soil could be better 

defined. (See the discussion in the "Variance Analysis" 

section.)

The design was unbalanced below the "between

sites within fields" level, which allowed us to economize 

both in field time and in the number of samples analyzed without significantly affecting the variance estimates at each level.

Twelve samples of each produce type were collected. Concentrations of some elements occurred below 

the lower limit of determination (LLD) for the particular analytical method used (table 1). Table 2 lists the 

number of values recorded above the LLD, by produce 

type, for each element in both the pre- and post-ash-fall 

studies.

Statistical treatment of data was not performed if 

the number of values below the LLD for a given produce type exceeded four (one-third of the total, table 2). 

Jf, however, one to four of the values were below the 

LLD, then the mean was calculated using the technique 

of Cohen (1959). The analysis-of-variance procedure 

cannot use values below the LLD, and substituted 

values equal to 0.7 times the LLD were used when, as 

above, censoring did not exceed one-third. In order to 

better approximate normal frequency distributions the 

data were first transformed to natural logarithms.

Sample Collection and Preparation

Fruits and vegetables. At each orchard, vineyard, or farm (fig. 1), a large area usually encompassing 

several hectares was selected for sampling. The maturity 

of the produce, the accessibility of the area, the proximity of the area to the 1973 collections (the same fields 

when possible), and the wishes of the farmer were considered in the selection process. Once an area was 

chosen it was visually divided into four equal units that 

were designated as "fields." Two sampling "sites" were 

then selected at random within each field. Depending on 

the type of produce sampled, a site was variously defined as a single tree, a vine, a clump, or a row. Therefore, duplicate samples at a site meant that (1) apples, 

plums, pears, peaches, and grapes were collected on 

opposite sides of the same tree or vine; (2) tomatoes 

were collected from adjacent plants within a row; and 

(3) potatoes (those remaining in the field after a recent 

harvest) were collected from the same general area 

within a row. The material for duplicate analyses of a 

single sample (level four of the AoV) was selected at 

random from the samples of the sites-within-fields level 

and constituted one-third of all samples. The actual 

splitting of the samples was not made until the material 

had been dried and ground in the laboratory.

In the field, the fresh produce was placed in polyethylene bags, sealed, and chilled to retard spoilage. 

Later the same day the material was prepared as if it 

were to be eaten directly or cooked (without actually being cooked). The type of produce, its scientific name,

Methods
Table 1. Analytical methodologies and estimated lower limits of determination (LLD) 

for the pre- and post-ash-fall (1973 and 1980, respectively) Yakima produce chemistry 

studies

[Values are in parts per million; leaders ( ) mean no data; AAS, atomic absorption spectrophotometry (Harms, 1976); FL-AAS, flameless atomic absorption spectrophotometry (McHugh 

and Turner, 1975); ES, D-C arc emission spectroscopy (Dorrzapf, 1973, as modified by Neiman, 

1976); ICP, inductively-coupled plasma emission spectroscopy (Lichte, 1982); FLUR, fluorimetry 

(Harms and Ward, 1975; Huffman and Riley, 1970); SIE, selective ion electrode (Ficklin, 1970); 

COIR, colorimetry (Harms, 1976); TURB, turbidimetry (Tabatabia and Bremner, 1970)]

Element

1973 study 1980 study

Analytical 

method

Estimated 

LLD

Analytical 

method

Estimated 

LLD

Dry material of sample

As

F ...........

Mnng...........

Se

S, total....,

AAS

Fl -AAS

FLUR

TURB

0.05

.01

.005

100

AAS

SIE

Fl -AAS

FLUR

TURB

0.05

1

.01

.003

100

Ash of sample

Al

B ........

Ba. .......

Ca. .......

Cd........

Co........

Cr.. ......

Cu........

Fe........

K ........

Mg ........

Mn........

Mo........

Na........

Ni........

P ........

Pb. .......

Sr.. ......

Zn. .......

Zr........

ES

ES

ES

AAS

AAS

AAS

ES

ES

ES

AAS

ES

. ES

ES

AAS

ES

COLR

. ES

ES

AAS

ES

150

50

3

100

.2

1

1 5

1

10

100

20

1

7

25

ID

100

20

10

ID

20

TPP

TPP

ICP

AAS

AAS

AAS

TPP

TPP

ICP

AAS

AAS

TPP

TPP

AAS

TPP

COLR

TPP

TPP

ICP

ICP

300

20

5

100

1

1

1.5

5

300

100

20

20

10

25

10

100

20

10

ID

10

cultivar name (cv.), and method of preparation follow: 

American grape (Vitis labruscana Bailey, cv. Concord) 

and European grape (Vitis vinifera L., cvs. Black 

Manukka and Thompson Seedless) bunches washed 

and drained, berries removed from stems; apple (Pyrus 

mains L., cv. Red Delicious), peach (Prunus persica 

Batsch., cv. Gold Medal), pear (Pyrus communis 

L., cvs. Bosc and Bartlett), and plum (Prunus domestics 

L., cv. Italian) fruit washed and drained, peeled, core 

or seed (pit) removed, sliced; potato (Solanum tuberosum L., cv. unknown, russet and red types) tubers 

washed, drained, peeled, sliced; tomato (Lycopersicum 

esculentum Mill., cv. unknown) fruits washed, 

drained, sliced. Where there were two cultivars collected

for a given kind of produce (European grapes, pears, 

and potatoes), half of the samples were of one cultivar 

and half were of the other. For discussion purposes, 

however, they are combined.

Following their preparation the samples were 

sealed in double-thick polyethylene bags, chilled, 

boxed, and shipped to the Denver laboratories of the 

U.S. Geological Survey where they were immediately 

frozen. In the laboratory, the bags were opened wide 

and placed in shallow aluminum pans; the material in 

the bags was then dried in a forced-air oven at a 

temperature of 38-40°C. After several days the samples 

that appeared dry were removed from the oven and 

weighed. They were then returned to the oven where

Fruits and Vegetables and the Influence of Mount St. Helens Ash Fall
Table 2. Number of samples with concentrations above the lower limit of determination for each of the eight kinds of produce collected in the pre- and post-ash-fall (1973 and 1980, respectively) Yakima produce chemistry studies 

[Leaders (--) mean no data; a total of 10 samples per produce type was collected in 1973 and 12 in 1980]

Element Apples

Al.....

As

B .....

Ba.....

Ca.....

Cd.....

Co.....

Cr....,

Cu.....

F .....

Fe.....

Hg.....

K .....

Mg.....

Mn.....

Mo....,

Na.....

Ni....,

P .....

Pb....,

S .....

Se....,

Sr....,

Zn

Zr....,

1973

... 10

1 7

... 10

10

... 10

5

2

1

,.. 10

... 10

1

... 10

... 10

... 10

2

... 10

0

... 10

0

10

10

... 10

... 10

0

1980

12

1 

12 

12 

12

6 

8 

9 

12 

12

10 

1 

12 

12 

12

0 

12 

10 

12 

3

12 

6 

12 

12 

2

American 

grapes

1973

10

U 

10 

10 

10

6 

0 

4 

10

10 

2 

10 

10 

10

1 

10 

1 

10

1

10 

10 

10 

10 

0

1980

12

1 

12 

12 

12

0 

4 

3 

12 

12

11 

4 

12 

12 

12

0 

12 

5 

12 

2

12 

10 

12 

12 

1

European 

grapes

1973

10

! 0 

10 

10 

10

5 

0 

2 

10

10 

0 

10 

10 

10

0 

10 

0 

10 

0

10 

7 

10 

10 

3

1980

12

2 

12 

12 

12

3 

7 

4 

12 

12

9 

2 

12 

12 

12

0 

12 

2 

12 

0

12 

8 

12 

12 

12

Peaches

1973

10

2

10 

10 

10

6 

5 

9 

10

10 

1 

10 

10 

10

0 

10 

7 

10 

1

10 

6 

10 

10 

0

1980

11

9 

12 

12 

12

0 

5 

5 

12 

12

5 

0 

12 

12 

12

0 

12 

10 

12 

1

12 

0 

12 

12 

1

Pears

1973

8

3 

10 

10 

10

7 

7 

4 

10

10 

2 

10 

10 

10

0 

10 

4 

10 

0

10 

7 

10 

10 

1

1980

9

0 

12 

12 

12

2

11 

8 

12 

12

6 

3 

12 

12 

12

2 

12 

9 

12 

2

12 

1 

12 

12

5

Plums

1973

8

2 0 

10 

10 

10

3 

1 

2 

10

10 

0 

10 

10 

10

0 

10

1

10

1

10 

5 

10 

10 

1

1980

12

0 

12 

12 

12

4 

10 

7 

12 

12

4 

0 

12 

12 

12

1 

12 

8 

12 

0

12 

6 

12 

12 

3

Potatoes

1973

7

0 

8 

10 

10

10 

10 

1 

10

10 

0 

10 

10 

10

5 

10 

9 

10 

0

10 

10 

10 

10 

0

1980

12

0 

12 

12 

12

7 

10 

4 

12 

12

10 

0 

12 

12 

12

4 

12 

7 

12 

2

12 

5 

12 

12

1

Tomatoes

1973

5

2 1 

10 

10 

10

10 

5 

3 

10

10 

1 

10 

10 

10

2 

10 

9 

10 

0

10 

10 

10 

10 

0

1980

12

0 

12 

12 

12

10 

12 

4 

12 

12

8 

0 

12 

12 

12

1 

12 

10 

12 

0

12 

12 

12 

12 

1

^Because of an insufficient amount of material in one sample, the total was nine samples. 

^Because of an insufficient amount of material in two samples, the total was eight samples.

they remained 1 day and were then weighed again. This 

process was continued until no further loss in weight occurred (±0.1 g). Starchy samples (for example, 

potatoes) dried to a constant weight in 3-5 days, 

whereas samples with a high sugar content (peaches and 

grapes), or with a high water content (tomatoes), required as much as 2 weeks of drying to attain a constant 

weight. The dried samples were pulverized or shredded 

in a stainless-steel blender.

Soils. At each location where a produce sample 

was collected a soil sample was also taken. In order to 

decrease the tendency of the volcanic ash to be moved 

around by winds, farmers in the Yakima River valley 

commonly disked their fields and orchards soon after 

the ash fall. This served to incorporate most of the ash 

into the upper 15-20 cm of the soil. Our samples, 

therefore, were a composite of the material from the 

surface down to about 20 cm. At a few study sites, such 

as the peach orchard, the substrate had not been disked. 

We composited the surface ash layer with the soil at 

these locations.

All samples were placed in manila envelopes and 

allowed to dry at ambient temperatures. In the laboratory the samples were homogenized and a slurry of 

equal parts soil and water (by weight) was prepared for 

pH determinations (Peech, 1965).

Analytical Methodology

The produce samples were ashed at 500 °C in a 

muffle furnace for about 14 hours, and aliquots were 

made for those analytical procedures requiring ash 

(table 1). Ashing success varied greatly among produce 

types. For example, peaches and plums (which, after 

drying, formed a semisoft sticky mass) required three 

24-hour ashing cycles before the ash became ligH gray 

in color. Tomatoes, although not as high in sugar as 

peaches and plums, also required three ashing cycles. 

Grapes, apples, potatoes, and pears ashed corrr>letely 

after only one cycle. The error introduced into the data 

by the problems associated with incomplete ashing is included in the measurement of variability in analytical

Methods
precision (level four of the AoV design). However, the 

effect of this error on the accuracy of our data cannot 

be separated from effects of the other error factors, 

although incomplete ashing is known to reduce the calculated element concentration values.

We report analytical data for the concentration of 

25 elements in fruits and vegetables. All except fluorine, 

which was not reported in the earlier study, can be compared to the 1973 data. Comparisons of analytical data 

generated over time can be difficult because of alterations that occur in methodologies and in samplepreparation procedures. In general, about half of the 

element concentrations determined 7 years ago used the 

same methods as those used in this study (table 1). 

However, in 1973 concentrations of Al, B, Ba, Cr, Cu, 

Fe, Mg, Mn, Mo, Ni, Pb, Sr, and Zr were determined 

semiquantitatively by DC-arc emission spectroscopy. 

Shallow electrodes filled with a mixture of plant ash, 

quartz, sodium carbonate, and graphite were burned; 

the spectra were recorded on photographic plates and 

then visually read. The relative standard deviation for 

this method is ±70 percent. In 1980, concentrations of 

these elements (except magnesium) were more precisely 

determined by inductively coupled plasma emission 

spectroscopy. This procedure utilized ashed plant 

material that had been totally dissolved by a multi-acid 

bomb digestion. The determinations of magnesium in 

1980 were also performed on solutions of plant ash but 

by atomic absorption spectrophotometry. Although 

both studies utilized internal reference standards that 

allow the analysts to check their data with figures 

generated over time and with different plant materials, 

the influence of unknown analytical biases is possible. 

The ability of the analytical method to detect low concentrations of elements and the changes that have occurred with time in the detection capabilities of the 

analytical methods are given in table 1.

RESULTS AND DISCUSSION

Element Mean and Ratio Comparisons

Table 3 lists geometric means of the concentration 

of 24 elements in the 10 samples of each produce type 

that were collected in 1973, and the means of 12 samples 

of the same produce types that were collected in this 

study. A test of significance between the means of the 

two studies was not performed because of (1) difficulties 

associated with the interpretation of independence 

among samples collected in a hierarchical AoV design, 

and (2) differences in analytical methods between the 

studies for 13 of the elements (see "Analytical 

Methods" section) having undoubtedly introduced 

some undefinable analytical bias. Subjective assessments of the magnitude of the differences among the

means for each produce type can be made, however, by 

comparing the relative magnitude of the differences. In 

general, means separated by a factor of three or more 

are unusual.

Although the means presented in table 3 are important in evaluating the level of the occurrence of an 

element of interest in produce, these data, presented in 

this manner, are difficult to interpret with reference to 

the ash-fall event. To better display the relative 

magnitude of the differences between the means, the 

post- to pre-ash-fall or pre- to post-ash-fall ratio of the 

means was calculated. Figure 2 is a bar graph of these 

ratios in which a one-to-one relation is depicted as the 

center line. Bars above the line show relations of postash-fall means that are larger than the pre-ash-fall 

means and, conversely, bars below the line depict ratios 

with larger pre-ash-fall means. The elements presented 

either had especially large mean differences (table 3) or 

were found by other workers to be components of 

Mount St. Helens ash.

Availability of Ash Solutes

To demonstrate an ash-fall effect on the element 

content of produce, we expected to observe large post-to 

pre-ash-fall ratios. Further, those elements in the ash 

that were found to be highly mobile should be the ones 

most available for absorption by the plants. Studies by 

Taylor and Lichte (1980) and Fruchter and others (1980) 

demonstrated that the mineralogy and elemental composition of the ash differed with increasing distance 

from the volcano. These authors also showed that certain of the heavy metals were found as solutes in water 

leachates but at concentrations that were of no environmental concern. Hinkley and Smith (in press) 

found that a deionized water leach of fresh ash (ash that 

had not been exposed to rain) removed as much as 0.5 

percent of the total amount of certain alkali and 

alkaline-earth metals and about 45 percent of the total 

amount of sulfate sulfur. Further, they found that the 

neutral water leach removed about 2-6 percent of the 

total content of nickel, cobalt, manganese, and calcium. 

In an additional treatment using an acid leach, they 

found that significantly larger amounts of most 

elements were released when compared to the amounts 

in the water leach. The acid treatment was found to 

remove elements from the primary igneous minerals in 

the ash, whereas the water leach removed readily soluble 

surficial element deposits. They concluded that most of 

the solutes were probably removed as a single "pulse" 

during the first rain following ash deposition. The cities 

of Yakima and Sunnyside (located at each end of the 

Yakima River valley study area, fig. 1) received their 

first substantial rainfall, 11 mm and 21 mm, respectively, 8 days after the May 18 ash-fall episode (U.S.

6 Fruits and Vegetables and the Influence of Mount St. Helens Ash Fall
Table 3. Geometric means of 24 elements (plus ash yield and soil pH) in the ash of eight kinds of produce collected before (1973) and 

tion of May 18, 1980

[1973 and 1980 means are based on 10 and 12 samples, respectively; leaders ( ) indicate that the mean was not calculated because of an excessive number 

determination; concentrations of As, Hg, and Se are on a dry weight basis]

Element, 

ash, or

soil pH

Ash, pet...

Al , ppm1 ...

As, ppm....

B, ppm 1 ,...

Ba, ppm1 ...

Ca, pet....

Cd, ppm....

Co, ppm,...

Cr, ppm}...

Cu, ppm . ..

Fe, ppm...

Hg, ppm....

K, pet.....

Mg, pet}...

Mn, ppm1 ...

Mo, ppm...

Na, ppm,...

Ni , ppm 1 ...

P, pet.....

Pb, ppm ...

S, ppm.....

Se, ppm,...

Sr, ppm1 ...

Zn , ppm, . . .

Zr, ppm1 ...

pH........

Appl es

1973

1.7

490

.070

450

91

1.1

.15

.46

<1.5

61

350

<.01

36

1.6

56

4.3

590

<10

2.2

<20

180

.0023

130

49

<20

6.6

1980

1.7

720

<.05

790

59

.90

1.2

1.2

9.2

97

520

<.01

32

1.2

74

<10

1700

26

2.2

<20

190

American 

grapes

1973

4.7

500

.029

270

91

2.9

.17

<1

.28

61

650

<.01

21

1.5

48

<7

1200

<10

1.3

<20

dQfl

.0040 "".018

44

46

14

6.3

240

98

<20

7.4

1980

4.0

1700

<.05

640

70

3.2

1.2

<5.0

86

680

<.01

27

1.7

100

__

1200

9.7

2.1

<20

650

.004

170

57

<10

7.6

European 

grapes

1973

3.1

460

<.05

310

36

1.0

.13

.69

<1.5

43

360

<.01

14

1.1

24

<7

530

<10

1.4

<20

230

.0051

130

50

<20

7.9

1980

3.8

1200

.05

490

59

2.6

.49

.84

3.7

85

500

<.01

25

1.3

120

900

17

2.7

<20

690

.003

130

78

<10

7.6

Peaches

1973

8.9

1200

<.05

560

55

.49

.18

1.0

3.2

70

750

<.01

20

1.5

78

190

15

2.4

<20

290

.0044

82

120

<20

5.7

1980

5.6

570

.07

630

20

.59

2.0

4.6

87

320

30

1.1

83

340

24

3.3

<20

540

<.003

29

110

<10

6.6

Pears

1973

1.9

320

<.05

580

120

1.4

.22

<1

.95

110

300

<.01

21

1.5

79

420

7.4

1.5

<20

690

.007

150

120

<20

6.3

1980

4.0

360

1200

110

1.3

<1.0

1.9

6.8

180

300

<.01

30

1.4

94

<10

1400

21

2.6

<20

400

.003

66

110

8.6

6.2

Plums

1973

4.3

290

<.05

610

60

.62

.11

3.6

<1 .5

33

270

<.01

16

1.2

45

<7

120

<10

1.3

<20

290

.0036

120

100

<20

6.8

1980

6.7

620

860

36

.99

.61

2.4

5.8

83

220

<.01

30

1.1

81

<10

560

13

2.0

<20

270

<.003

63

160

<10

7.2

a. Possible undefinable analytical bias present because of the use of different methodologies (see "Analytical Methodology" and "Eleme

2 sections). 

n

i5'
0) 0)

C 0} 0) a

oSES I- a. < o>

Post- to 

SODIUM

° So <° 91 <° 3 S 0) 9- OJ LLI en a. < a. 

pre-ash-fall relations

E

mi L

Pre- to post-ash-fall relations

Post- to pre-ash-fall relations 

POTASSIUM

 

Pre- to post-ash-fall relations

Post- to pre-ash-fall relations 

MAGNESIUM

Pre- to post-ash-fall relations 

Post- to pre-ash-fall relations

CALCIUM

......-..- .......................

P

P 

STRONTIUM

BARIU r 

F

F 

M

b=

re- to p 

ost- to

ost- as 

pre-as

n-fall re 

h-fall re

_

re- to post-ash-fall « 

ost- to pre-ash-fall n

bzz

station 

station

slation 

Nation

^

s 

s

s 

s

! 

f=

_

Pre- to post-ash-fall relations 

Post- to pre-ash-fall relations

SULFUR

 

t . ..:...::)

Pre- to F

Post- to 

PHOSPHORUS

BOROf

F 

M F

re- to p 

ost- to

I 

>ost-ash-fall relations 

pre-ash-fall relations

ost-ash-fall r< 

pre-ash-fall n

 |

Nation 

Nation

s 

s

Pre- to post-ash-fall relations

 6 

 5 

 4

g

CL

 2

 1

 2

-3 

O

cc 

 1

 2 

_ 2

o

- 1 ^

cc

-2

- 1 

-2

. 2

- 1 

O

cc -3

 4

, 2

 1 

-2 2

 4

-5

 4 

-3 

 20

-2

O

 2

O 

 1 H

£E

 5 

 4 

 30

 - DC 

 1

- 2

o in

c w

» a

E 2

< D)

= 2

LLI O>

Post- to pre-ash-fall relations 

ALUMINUM

COPPER

Pre- to post-ash-fall relations 

Post- to pre-ash-fall relations

Pre- to post-ash-fall relations 

Post- to pre-ash-fall relations

IRON

Pre- to post-ash-fall relations

ZINC

Post- to pre-ash-fall relations

Pre- to post-ash-fall relations

1 O

1 3

Post- to pre-ash-fall relations

MANGANESE

! ^__

Pre- to post-ash-fall relations

8 Fruits and Vegetables and the Influence of Mount St. Helens Ash Fall
Department of Commerce, 1980a,b). Within 1 month of 

the ash fall, these two recording stations had received a 

total of 31 mm and 42 mm of rainfall, respectively.

Ash Solutes and Produce Chemistry

We conclude from the ash and leachate composition studies just mentioned that numerous cations and 

anions were probably available for either foliar or root 

'absorption or both as a result of the precipitation events 

of the first month. Only a very small probability exists 

that these ions were absorbed directly by the edible portion of the produce because the peaches, apples, pears, 

plums, and grapes were immature at the time of ash fall 

(the trees having recently set fruit) and the tomatoes and 

potatoes had only just been planted. Figure 2 gives the 

post- to pre-ash-fall ratios for selected elements found 

by Hinkley and Smith (in press) to be important constituents of both the water and acid leachates. The produce 

is ordered from left to right based upon the ratios (low 

to high) calculated for sodium. Sodium was chosen as 

the base against which the other elements are compared 

because (1) the ratios showed large variability,

(2) Hinkley and Smith found it to be one of the major 

water- and acid-soluble constituents of the ash, and

(3) it is essentially not added to fields or orchards 

through irrigation waters or other sources.

Several conclusions are possible from examination 

of figure 2:

1. The alkali metals, sodium and potassium, are 

more highly concentrated in most types of produce 

grown after the ash fall. Plums showed the greatest difference between post- and pre-ash-fall levels for both 

elements (sodium, about a fivefold difference; potassium, about a twofold difference; table 3). This increase 

could have resulted from an ash-fall effect, although 

fertilization practices may have been the source of the 

additional potassium. Commonly, however, neither 

phosphorus nor potassium is added to Yakima River 

valley orchard crops.

2. In the majority of produce the alkaline-earth 

metals (magnesium, calcium, strontium, and barium) 

were more highly concentrated in the pre-ash-fall 

samples; exceptions were calcium and barium in European grapes and calcium in plums. This trend means 

either no demonstrable ash-fall effect for these elements 

or a negative effect. For example, calcium and strontium have generally opposite trends and could represent 

competitive exclusion; that is, because these elements

Figure 2 (facing page). Ratios of post- to pre-ash-fall or preto post-ash-fall element concentration means for eight produce types; center line depicts a one-to-one relation. The 

produce sequence is based on the ranking of sodium ratios 

from lowest to highest.

are physiologically similar, an increase in available 

calcium could depress the incorporation of strontium the reverse situation could also occur.

3. The anions SO^- and PO^~ were found by 

Hinkley and Smith (in press), using the acid leach, to be 

readily removed from the ash. Figure 2 shows that levels 

of phosphorous in produce were generally higher (levels 

of sulfur only occasionally higher) following the ash fall 

than before. Changes in the levels of phosphorous and 

sulfur are not the result of fertilization practices 

because, except for tomatoes and potatoes, neither is 

added to orchards or vineyards on a routine basis in the 

Yakima River valley. Also, Gough and others (1981) 

found sulfur levels in soft, white winter wheat to be 

positively associated with ash-fall depth and negatively 

associated with soil pH along an 80-km north-south 

traverse in eastern Washington State. Boron, another 

complex anion, was generally found in much greater 

concentrations in post-ash-fall produce (tomatoes and 

potatoes showed a threefold and fivefold difference, 

respectively). Fruchter and others (1980) interpreted 

boron in Mount St. Helens ash as being in a relatively 

immobile form. The data of Hinkley and Smith (in 

press), although somewhat inconclusive, tend to support this generalization. Brooke Peterson (Extension 

Agent, Yakima, oral commun., 1983) stated that boron 

is commonly applied to orchard crops as a foliar spray 

but normally in late fall or early spring. We are uncertain, therefore, as to the cause of the increased boron 

concentrations in the post-ash-fall samples.

4. Of the transition metals, manganese and copper showed large post- to pre-ash-fall ratios for much of 

the produce, whereas iron and zinc generally did not. 

Although the addition of copper could be related to the 

application of certain fungicides (copper sulfate-based 

mixtures) to, for example, the stone fruits, a rather 

uniform post- to pre-ash-fall trend occurs regardless of 

produce type or fungicide-application history. Both zinc 

and iron are commonly applied in chelated forms as 

foliar sprays to combat deficiency problems in orchards. Neither of these elements showed much change 

between the two studies. Aluminum, another metal 

cation, was much higher in concentration in the postash-fall samples for most produce types.

Soil pH

Table 3 shows very little difference between the 

soil pH measurements of the two studies. Because the 

post-ash-fall samples were collected nearly 4 months 

after the major ash-deposition episode, we do not know 

what short-term effect, if any, the ash may have had on 

soil pH certainly the long-term effect was negligible. 

Immediately after the ash fall there were numerous

Results and Discussion
reports that the tephra was highly corrosive. Hinkley 

and Smith (in press) postulated that a coating of sulfuric 

acid on the ash was responsible for this observation. 

They contended, however, that the acid would have 

either evaporated or reacted with the available base cations within 1 or 2 hours of ash deposition. Whether or 

not substrate pH was lowered for longer periods by the 

net addition of protons from the ionic species that were 

solubilized is not known. In an area of eastern 

Washington State that received considerably more ash 

than did the Yakima River valley, fairly strong inverse 

relations between ash depth and soil pH were found one 

month after the ash fall (Gough and others, 1981). If we 

assume that a temporary decrease in substrate pH occurred during the ash-fall event on May 18, then, in addition to the metal cations that were readily solubilized 

from the ash, metals in the soil may have been mobilized 

as well. This combined effect may be responsible for the 

higher post-ash-fall levels of aluminum, copper, and 

manganese mentioned in the previous section.

Produce Ratio Patterns and Ash Depth

Only a few ratio patterns appear to be consistent 

for a majority of the elements tested (fig. 2). In general, 

post-ash-fall European grapes and pre-ash-fall peaches 

contained much larger concentrations of most elements 

than did their pre- or post-ash-fall counterparts, respectively. The pattern for European grapes does suggest an 

ash-fall effect. Unfortunately, this pattern is not correlated with ash depth. Figure 1 shows that the grapes 

were actually collected in a field with < 1 mm of compacted ash the least amount of ash encountered for 

any of the produce study sites. Conversely peaches were 

collected in an orchard that had 20 mm of compacted 

ash.

VARIANCE ANALYSIS

Many sources of error in the chemical data could 

confuse the meaningful interpretation of differences in 

the element content of produce before and after the ash 

fall. This error (or variance) can be basically divided 

into two kinds: natural and analytical. The natural error 

arises from differences in (1) the external environment 

of the plant during its development including fertilization practices, changes in soil geochemistry, water 

availability, and the presence of volcanic ash in the soil 

or on the aerial plant parts and (2) the genetic makeup 

of the plant which results in the passive absorption, active exclusion, or even large accumulation of elements. 

The sources of analytical error are inhomogeneity of the 

sample, the analytical machine-oriented drift with time, 

and the bias introduced by both the collector and the 

chemist. If a small proportion of the variance in the

data for a given element is analytical and a large proportion is natural, then regional environmentally controlled 

factors are easier to interpret. Further, if it can be 

shown that a large proportion of the natural variability 

in produce chemistry occurs on a regional scale (between fields), so that a very small proportion of the 

variability occurs locally (between, for example, rows or 

clumps), then the possible impact of the addition of 

volcanic ash is more easily demonstrated: a regional 

ash-fall influence should overwhelm the variability in 

plant chemistry caused by microhabitat differences between adjacent plants.

Table 4 gives the relative magnitudes of the variance components at each of the four AoV levels for 

samples of the eight produce types collected in 1980. 

Because each individual produce type showed generally 

similar distributions of variance among the four AoV 

levels, an average of the percent total variance for an 

element, in a particular level, was calculated across all 

produce types. These averages were then grouped into 

20-percent classes.

The absence of an important regional (among 

fields) variance component is an argument for the 

general lack of a strong environmental influence, such 

as a volcanic-ash affect. Conversely, the large amount 

of variance at the local level (between sites within a field 

and between samples within a site) indicates that differences between the element content of individual 

plants of the same species, or even between samples 

taken from the same plant, are larger than any environmental differences that are present on a regional 

scale. Further, the last column in table 4 indicates that a 

substantial proportion of the total variability in the data 

in the 1980 collection occurred between duplicate 

analyses of the same sample. Because, in general, the 

spread in the data between the highest and lowest value 

was small, the variability introduced by analytical 

methodology is larger and would appear more important than the variability caused by natural processes.

SUMMARY AND CONCLUSIONS

1. Concentrations of 24 elements (Al, As, B, Ba, 

Ca, Cd, Co, Cr, Cu, Fe, Hg, K, Mg, Mn, Mo, Na, Ni, 

P, Pb, S, Se, Sr, Zn, and Zr) in eight produce types (apples, American and European grapes, peaches, pears, 

plums, potatoes, and tomatoes) were compared in 

samples collected before (1973) and after the major 

tephra-producing eruptions of Mount St. Helens in the 

spring and summer of 1980. The study sites in this 

report (orchards, vineyards, and farms) were south and 

east of the city of Yakima in a rich irrigated agricultural 

valley that received approximately 0.1-1.0 g/cm2 of 

volcanic ash from the May 18 eruption (Sarna-Wojcicki 

and others, 1981). The volcano is located about 135 km

10 Fruits and Vegetables and the Influence of Mount St. Helens Ash Fall
Table 4. Relative importance of each of four levels in the AoV study design for samples 

of eight produce types collected in 1980

[Symbols represent classes of the average of the percent total variance for an element in a particular 

level, across all produce types: * = 1-20 percent, ** = 21-40 percent, *** = 41-60 percent, **** = greater 

than 60 percent; As, Cd, Hg, Mo, Pb, Se, and Zr are not listed because of an excessive number of values 

below the lower limit of determination (table 2)]

Element or

ash yield

Ash.........

AT..........

B.. .........

Ba..........

Ca..........

Co..........

Cr. .........

Cu..........

F. ..........

Fe..........

K. ..........

Mg..........

Mn ..........

Na..........

Ni ..........

P...........

S 1 . .........

Sr. .........

Zn. .........

Among

fields

*

*

*

*

*

*

*

*

*

*

*

*

*

*

*

*

*

*

*

Between

sites within

a field

*

*

*

**

**

*

*

**

*

**

*

**

**

**

**

**

**

**

**

Between

samples

within a site

**

***

**

**

**

**

*

**

**

*

**

**

**

*

**

**

***

*

*

Between

duplicate

analyses

**

**

**

**

**

***

 

** *

***

***

***

**

**

***

**

**

*

**

***

1 Total sulfur.

to the west-southwest of Yakima; because the ash plume 

initially traveled in a northerly direction, however, the 

study area was actually on the southern edge of the tract 

of major ash deposition. At the time of the September 

post-ash-fall sampling, compacted ash depths varied 

from a high of 20 mm (about 8 km south of Yakima) to 

a low of < 1 mm (about 45 km southeast of Yakima).

2. Differences between the element means of the 

post- and pre-ash-fall collections are difficult to interpret. Ratios of the means of the two collections were 

calculated and plotted in order to better categorize the 

differences. The alkali metals (sodium and potassium), 

the complex anions (phosphorus and boron), and certain of the metal cations (aluminum, copper, and 

manganese) had many large post- to pre-ash-fall ratios 

(from > 1 to > 5) that were characteristic of nearly all of 

the produce types. The alkaline-earth metals were 

characterized in general by larger pre- to post-ash-fall 

ratios. Studies in the literature showed that the trends 

for the above groups of cations and anions (except the 

alkaline-earth metals) could be correlated with the ionic 

solute composition of water and acid leachates of ash. 

This correlation suggests that produce chemistry may 

have been affected by the chemistry of the ash fall,

assuming that those ions readily leached from the ash 

were also readily available for plant uptake and incorporation into tissues. On the other hand, ash leachate 

studies also showed that a reasonably large proportion 

of the total amount of the alkaline-earth metals was also 

solubilized; the produce, however, did not reflect this. 

Further, there were no discernible patterns between ashfall depth and produce chemistry or between the 

chemistries of similar produce types (produce in the 

same plant family). We feel confident that surficial contamination was not the source of the differences noted 

in produce chemistry because all samples were washed 

and many (potatoes, pears, peaches, and apples) were 

also peeled before analysis. The importance of the addition of elements to the soils in the form of fertilizers, or 

through the application of pesticides, and the impact 

that these additions might have on changes in produce 

chemistry are unknown. Conversations with county extension agents and farmers, however, would indicate 

that, except for the relatively recent recognition that 

boron applications can increase yields of some crops, 

fertilization practices have not changed appreciably in 

seven years.

3. We conclude that any ash-fall effect on the

Summary and Conclusions 11
chemistry of produce in the Yakima River valley was 

subtle and probably produce-specific. For example, 

sulfur was found by other investigators to be a common 

constituent of ash leachates. Sulfur is also easily 

mobilized and translocated in plant tissue. If sulfur was 

being contributed by the volcanic ash, only European 

grapes and peaches (and perhaps American grapes) reflected this contribution.

4. The results of a study design that measured the 

distribution of the element-concentration variability 

among samples collected at various distances showed 

that no major regionally related environmental influence (such as an ash-fall episode) could be defined. In 

fact, the spread in the data was often quite small, and 

variability associated with analytical methodology could 

overwhelm any variability caused by natural events.

5. The levels of all of the environmentally important elements (including As, B, Cd, Hg, Mo, Ni, Pb, 

and Se) were found to be well within the range considered to be normal for plant tissue in general (Gough 

and others, 1979).

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12 Fruits and Vegetables and the Influence of Mount St. Helens Ash Fall
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U. S. GOVERNMENT PRINTING OFFICE: 1986 676-047/26,023 REGION NO. 8
Goggh and others-FRUITS AND VEGETABLES AND THE INFLUENCE OF MOUNT ST. HELENS ASH FALL-U.S. Geological Survey Bulletin 1640