Decomposition of woody legume nodules in two tree/grass associations under contrasting environmental conditions

Turnover of nitrogen-rich root nodules follows the pruning of legume trees, forming a potentially important yet little studied way of N release to the soil. The effects of soil moisture, herbivory by soil mesofauna and microbial decomposition on the disappearance rate of woody legume nodules was studied in two tree/grass forage production associations. Litter bags containing nodules of Erythrina variegata L. (Papilionoideae: Phaseoleae) were incubated for four weeks in grass-covered alleys between Gliricidia sepium (Jacq.) Walp. (Papilionoideae: Robinieae) hedgerows, established on a deep alluvial Oxisol under a humid tropical climate and on a shallow Vertisol under a subhumid tropical climate in Guadeloupe, French Antilles. Soil moisture was regulated by irrigating or covering small plots from natural rainfall. Fine nylon mesh bags were used to study the rate of microbial decomposition, and open-ended perforated cylinders were used to estimate nodule herbivory. The chemical traits, especially the lignin: nitrogen ratio, of E. variegata and G. sepium nodules were similar (lignin: N 1.70 and 1.55, respectively), and suggest that the results are probably also applicable to the G. sepium nodules in the associations. Both soil moisture and decomposing agent (microbes or mesofauna) had a significant effect on the nodule disappearance rate, but soil type did not have any apparent effect. The nodule half-life varied from three to seven days under different treatments. The N release rate from the nodules was high, with N half-life varying from three to five days. Herbivory accounted for ca. 10% of total mass and N loss from nodules during the four-week field incubation period, but its importance increased towards the end of the incubation, especially in Vertisol, after the most easily decomposable part of the nodules had decayed. After pruning, the nodule N is released to soil more rapidly than from mulch. This revised version was published online in June 2006 with corrections to the Cover Date.     

ADVANCES IN DIAGNOSIS OF IRON DEFICIENCY IN AVOCADO

Several methods for determination of extractable iron (Fe; or so-called “active Fe”) have been proposed. In this study, three methods of Fe extraction were tested: 1.5% phenanthroline (pH 3) and 1 M hydrochloric acid (HCl) from fresh leaves, and 1 M HCl from oven-dry leaves. A six-year-old avocado orchard (cultivar ‘Hass’), grown on a calcareous soil in the proximity of Cabildo (Valparaíso region, Chile), was selected for the study. Samples of mature (5–7 moths-old) leaves of different degree of chlorosis were collected. Total Fe concentrations in chlorotic leaves were similar or even greater than in green leaves. Regressions between the extractable Fe concentrations and the leaf SPAD-color were statistically significant for phenanthroline method, while non-significant for HCl methods. Thus, phenanthroline method was superior over others for diagnosis of Fe deficiency in avocado. Phenanthroline-extractable Fe concentration of 6 mg kg^?1 was considered as a critical value for mature avocado leaves.     

Effect of red grapes co-winemaking in polyphenols and color of wines

The red grapes co-winemaking effect on phenolic fraction and wine color has been studied for the first time, where Monastrell was comacerated and cofermentated with Cabernet Sauvignon and Merlot. Changes in the relative abundance of anthocyanins were observed as well as hyperchromic shifts at 530 and 620 nm; these effects remain constant after aging. Co-winemaking also favored copigmentation, giving way to more stable anthocyanins and facilitating their polymerization. With regard to color evolution, the mixture of Monastrell with Merlot grapes was more appropriate than with Cabernet Sauvignon for aging wines in oak barrels. The extent of copigmentation was more important in young wines than in aged wines. This is mainly due to the self-anthocyanin monomer reactions in the case of young wines, whereas in aged wines copigmentation is mainly due to the reaction between the anthocyanins and other polyphenolic cofactors. Discriminant analysis showed the possibility of differentiating wines according to the aging time and the type of wine, with color parameters (color intensity, OD 620 nm, and OD 520 nm) being the most important discrimination variables in the first case and petunidin-3-glucoside and peonidin-3-glucoside contents in the second case.     

Compositional and moisture content effects on the biodegradability of zein/ethylcellulose films

The effect of moisture content and film composition on biodegradability is the focus of this study. Flexible films were first characterized for the effect on water sorption isotherms of relative humidity, temperature, zein content, and the addition of the plasticizers stearic acid, poly(ethylene glycol), or etoxylated ricine oil. Zein/ethylcellulose (EC) mixture films had a behavior between that for pure zein and EC films, which had the lowest water sorption. For films with plasticizer, the lowest water sorption at 25 degrees C was observed for those with stearic acid. Biodegradability of zein/EC films, evaluated using bacterial cultures selected for their zein proteolytic activity and isolated from a local solid waste landfill and a lagoon, showed no plasticizer effect even though its effect on moisture content was significant. Large differences were observed at different film zein concentration with the highest biodegradability for 100% zein. However, biodegradability did not mimic the water sorption behavior of zein/EC mixture films.     

Methyl jasmonate reduces chilling injury and maintains postharvest quality of mango fruit

Exposure of mango (Mangifera indica cv. Tommy Atkins) fruit to methyl jasmonate (MJ) vapors (10(-)(4) M) for 24 h at 25 degrees C reduced chilling injury during subsequent storage for 21 days at 7 degrees C and after 5 days of shelf life at 20 degrees C. The chilling tolerance induced by MJ was positively correlated with the reduction in the percent ion leakage of mango tissue. The overall quality of MJ-treated fruit was also better than that of control fruit. MJ treatment increased the total soluble solids but did not affect titratable acidity or pH. MJ also did not change the normal climacteric rise in respiration, water loss, and softening rates. The efficacy of MJ to reduce chilling injury and decay of mango could be related to the tolerance induced at low temperature. It was concluded that MJ treatment may prevent chilling injury symptoms of mango without altering the ripening process.     

Mercury contamination in the Brazilian Amazon. Environmental and occupational aspects

Mercury (Hg) contamination of miners, riparian and Indian populations and fish in the Amazon region, due to gold extracting activities, has been studied. Samples of hair, urine, and blood of Indians and prospectors, and hair from riparian fish-eating population and fishes from Madeira river, respectively, were collected and analyzed by Cold Vapor, Atomic Absorption Spectrometry (CV-AAS) techniques. The results obtained showed that the aquatic food chains in the Amazonian ecosystems are contaminated by methylmercury (MeHg), exposing Indians, prospectors and riverines to thr risk of severe health hazard. The highest levels of contamination, based upon hair analysis, were found in riparian of the Madeira river, followed by Cuniã Lake population, Indians (Fresco river) and prospectors, in that order. Blood analysis showed 59% of the samples from Indians and 33% from prospectors with Hg contents above 10 ng mL^?1. Analysis of urine, on the other hand, showed 44% of Indians with Hg levels below the detection limit (d.l.), and 30% above 20 ng mL^?1, whereas 38% of the prospectors presented Hg concentrations over 20 ng mL^?1, and 20% below the d.l. These results prove that prospectors, who hardly ever eat fish but are badly exposed to inorganic Hg vapor, are ocupationally contaminated, while the rest of the populations under survey are exposed to environmental contamination by Hg, through polluted fish ingestion.     

Fluorescence, browning index, and color in infant formulas during storage

Free and total fluorescent compounds, browning index, and color formation were measured in milk-based powdered infant formulas (IF) during 2 years of storage at 20 and 37 degrees C. The excitation spectra from 415 nm emission show three peaks (ex lambda1 = 270 nm, lambda2 = 325/315 nm, lambda3 = 350 nm) and from 347 nm excitation two emission peaks (415 and 520 nm), and no wavelength shifts were observed. Temperature and time of storage exert in general no significant effect on the development of fluorescence emission intensity and browning index. However, an important increase in pentodilysine was recorded-probably because of the iron and ascorbic acid contents of the samples-as well as in browning index in adapted IF. In both IF a color increase (deltaE) throughout storage was observed, this increase being greater in samples stored at 37 degrees C than in those stored at 20 degrees C. The increase in color with time fitted a linear regression model. Color appeared to be an indicator of sufficient sensitivity to measure the effect of temperature or storage time.     

Response of primary plant metabolism to the N-source

Even when plant growth was not visibly affected, ammonium versus nitrate nutrition had distinct effects on some parts of plant metabolism. Barley seedlings growing on 3 mM ammonium rapidly accumulated ammonium up to 20 mM in the roots. In leaves, ammonium accumulation was observed only when the pH of the nutrient medium was very low (pH 4). Yet even under the most extreme conditions there was no indication that plants were suffering from uncoupling of ATP synthesis or from a lack of carbohydrates. Especially dramatic was the response of the organic acid content of pea and barley leaves: it decreased strongly within a few days upon transfer of plants from nitrate to ammonium-media, and this was apparently not due to an inhibition of PEPcarboxylase, which was rather activated under ammonium nutrition. As malate dispappeared from leaves even when pea plants were transferred to an N-free medium, malate degradation was not necessarily connected to increased amino acid synthesis, but eventually to a more rapid decarboxylation by malic enzyme. Also, malate degradation was not a response to ammonium, but rather to (the absence of) nitrate.