Picking a CHERI Allocator: Security and Performance Considerations

Several open-source memory allocators have been ported to CHERI, a hardware capability platform. In this paper we examine the security and performance of these allocators when run under CheriBSD on Arm's experimental Morello platform. We introduce a number of security attacks and show that all but one allocator are vulnerable to some of the attacks - including the default CheriBSD allocator. We then show that while some forms of allocator performance are meaningful, comparing the performance of hybrid and pure capability (i.e. 'running in non-CHERI vs. running in CHERI modes') allocators does not appear to be meaningful. Although we do not fully understand the reasons for this, it seems to be at least as much due to factors such as immature compiler toolchains as it is due to the effects of capabilities on hardware

Carotenoid accumulation during tomato fruit ripening is modulated by the auxin-ethylene balance

Background : Tomato fruit ripening is controlled by ethylene and is characterized by a shift in color from green to red, a strong accumulation of lycopene, and a decrease in β-xanthophylls and chlorophylls. The role of other hormones, such as auxin, has been less studied. Auxin is retarding the fruit ripening. In tomato, there is no study of the carotenoid content and related transcript after treatment with auxin. Results : We followed the effects of application of various hormone-like substances to “Mature-Green” fruits. Application of an ethylene precursor (ACC) or of an auxin antagonist (PCIB) to tomato fruits accelerated the color shift, the accumulation of lycopene, α-, β-, and δ-carotenes and the disappearance of β-xanthophylls and chlorophyll b. By contrast, application of auxin (IAA) delayed the color shift, the lycopene accumulation and the decrease of chlorophyll a. Combined application of IAA + ACC led to an intermediate phenotype. The levels of transcripts coding for carotenoid biosynthesis enzymes, for the ripening regulator Rin, for chlorophyllase, and the levels of ethylene and abscisic acid (ABA) were monitored in the treated fruits. Correlation network analyses suggest that ABA, may also be a key regulator of several responses to auxin and ethylene treatments. Conclusions : The results suggest that IAA retards tomato ripening by affecting a set of (i) key regulators, such as Rin, ethylene and ABA, and (ii) key effectors, such as genes for lycopene and β-xanthophyll biosynthesis and for chlorophyll degradation