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Profiling and visualization of organic acids in grape plants by desorption electrospray ionization imaging.
Food Chem
December 2024
College of Horticulture, Haixia Institute of Science and Technology, Fujian Agriculture and Forestry University, Fuzhou 350007, China. Electronic address:
Organic acids play a crucial role in determining the quality of grapes and their derived products, such as wine and juice. Despite their critical role in grapevine physiology and fruit quality, limited research has investigated the distribution of these acids within grape plants. This study employed desorption electrospray ionization (DESI) imaging to rapidly profile and image key organic acids across various grape tissues.
View Article and Find Full Text PDFImpact of low molecular weight organic acids on heavy metal(loid) desorption in biochar-amended paddy soil.
Environ Geochem Health
July 2024
Guangdong Provincial Key Laboratory of Environmental Health and Land Resource, Guangdong Technology and Equipment Research Center for Soil and Water Pollution Control, Zhaoqing University, Zhaoqing, 526061, Guangdong, China.
Low molecular weight organic acids (LMWOAs) are important soil components and play a key role in regulating the geochemical behavior of heavy metal(loid)s. Biochar (BC) is a commonly used amendment that could change LMWOAs in soil. Here, four LMWOAs of oxalic acid (OA), tartaric acid (TA), malic acid (MA), and citric acid (CA) were evaluated for their roles in changing Cd and SB desorption behavior in contaminated soil with (S1-BC) or without BC (S1) produced from Paulownia biowaste.
View Article and Find Full Text PDFRoot exudation under maize/soybean intercropping system mediates the arbuscular mycorrhizal fungi diversity and improves the plant growth.
Front Plant Sci
June 2024
Resource and Environmental College, Northeast Agricultural University, Heilongjiang, China.
Introduction: Maize/soybean intercropping is a common cropping practice in Chinese agriculture, known to boost crop yield and enhance soil fertility. However, the role of below-ground interactions, particularly root exudates, in maintaining intercropping advantages in soybean/maize intercropping systems remains unclear.
Methods: This study aimed to investigate the differences in root exudates between intercropping and monocropping systems through two pot experiments using metabolomics methods.
Constructing Photocatalytic Covalent Organic Frameworks with Aliphatic Linkers.
J Am Chem Soc
July 2024
Key Laboratory for Advanced Materials and Joint International Research Laboratory of Precision Chemistry and Molecular Engineering, Shanghai Key Laboratory of Functional Materials Chemistry, Feringa Nobel Prize Scientist Joint Research Center, Institute of Fine Chemicals, Frontiers Science Center for Materiobiology and Dynamic Chemistry, School of Chemistry and Molecular Engineering, East China University of Science and Technology, Shanghai 200237, China.
Photocatalytic covalent organic frameworks (COFs) are typically constructed with rigid aromatic linkers for crystallinity and extended π-conjugation. However, the essential hydrophobicity of the aromatic backbone can limit their performances in water-based photocatalytic reactions. Here, we for the first time report the synthesis of hydrophilic COFs with aliphatic linkers [tartaric acid dihydrazide (TAH) and butanedioic acid dihydrazide] that can function as efficient photocatalysts for HO and H evolution.
View Article and Find Full Text PDFDetermination of organic acids for predicting sourness intensity of tea beverage by liquid chromatography-tandem mass spectrometry and chemometrics methods.
J Sep Sci
May 2024
School of Public Health, Guizhou Medical University, Guiyang, China.
Article Synopsis
- * Key organic acids found in different tea types included quinic, citric, and malic acids in various teas, with ripe pu-erh tea showing high levels of oxalic and tartaric acids.
- * A model was created to predict the sourness of tea based on the acids' composition, showing promising accuracy with a root-mean-square error of 0.58 and could help evaluate the quality of tea based on its chemical makeup.
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