Spectrally selective and thermally insulating hybrid nanofiber aerogel coolers for building energy conservation.

With the advancement of worldwide carbon neutralization, passive radiative cooling (PRC) has attracted tremendous interest in energy conservation by dissipating heat into the ultracold outer space without any electricity consumption. Despite some progress has been made in tailoring spectral properties for PRC, it still remains a crucial challenge in fabricating efficient and low-cost coolers for building energy saving. Herein, hierarchical cellulose-based aerogel coolers consisting of beads-on-string structural electrospun nanofibers are manufactured for all-day and all-region energy saving by combining radiative cooling and thermal insulation in one design.

Multifunctional carbon aerogels loaded with pea-pod-like carbon nanotubes for outstanding electromagnetic wave absorption performance.

Although ordered porous carbon materials (PCMs) have shown promising potential in the field of electromagnetic wave absorption (EWA), creating multifunctional PCMs with outstanding microwave absorption performance remains a significant challenge. Herein, ordered porous carbon aerogels loaded with pea-pod-like nitrogen-doped carbon nanotubes (CNTs) were fabricated via orientation freeze-drying followed by high-temperature pyrolysis. The optimized aerogel exhibits extraordinary EWA performance with a broad effective absorption bandwidth of 7.

miR156b-targeted functions downstream of the abscisic acid signal to regulate anthocyanins biosynthesis in grapevine fruit under drought.

Anthocyanins are the primary color components of grapevine berries and wines. In cultivation practices, a moderate water deficit can promote anthocyanin accumulation in red grape skins. Our previous study showed that abscisic acid (ABA) plays a key role in this process.

Evolution of volatile profile and aroma potential of 'Gold Finger' table grapes during berry ripening.

Background: 'Gold Finger' is a grape cultivar with a finger-like shape and a milk flavor. The process by which its aroma profile evolves during ripening is unclear. Thus, changes in the free and bound volatile compounds present in 'Gold Finger' grapes during ripening were investigated using headspace sampling-solid-phase microextraction-gas chromatography-mass spectroscopy (HS-SPME-GC-MS).

Evolution of volatile profile and aroma potential of table grape Hutai-8 during berry ripening.

Hutai-8 (Vitis vinifera × Vitis labrusca) is a table grape widely cultivated in China. In order to determine the changes in volatile profile and aroma potential during berry ripening, a total of 84 free and 73 bound aroma compounds were identified and quantified using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). Aldehydes and esters were found to be the main volatile compounds in Hutai-8.

Cluster bagging promotes melatonin biosynthesis in the berry skins of Vitis vinifera cv. Cabernet Sauvignon and Carignan during development and ripening.

Melatonin, a tryptophan derivative, is an important functional component in grape berries. We investigated the effect of cluster bagging on melatonin biosynthesis in the berries of two wine grape cultivars, Cabernet Sauvignon and Carignan, during fruit development and ripening. Cluster bagging delayed fruit coloring and ripening, and bag-treated berries of both grape cultivars synthesized more melatonin and most of the precursor compounds including L-tryptophan, N-acetylserotonin, tryptamine, and serotonin compared to those exposed to light (control) conditions.