Functional diversity and community assembly of river invertebrates show globally consistent responses to decreasing glacier cover

Global change threatens invertebrate biodiversity and its central role in numerous ecosystem functions and services. Functional trait analyses have been advocated to uncover global mechanisms behind biodiversity responses to environmental change, but the application of this approach for invertebrates is underdeveloped relative to other organism groups. From an evaluation of 363 records comprising >1.23 million invertebrates collected from rivers across nine biogeographic regions on three continents, consistent responses of community trait composition and diversity to replicated gradients of reduced glacier cover are demonstrated. After accounting for a systematic regional effect of latitude, the processes shaping river invertebrate functional diversity are globally consistent. Analyses nested within individual regions identified an increase in functional diversity as glacier cover decreases. Community assembly models demonstrated that dispersal limitation was the dominant process underlying these patterns, although environmental filtering was also evident in highly glacierized basins. These findings indicate that predictable mechanisms govern river invertebrate community responses to decreasing glacier cover globally.This work was funded by the following organisations: The UK Natural Environment Research Council grants and studentships GR9/2913, NE/E003729/1, NE/E004539/1, NE/E004148/1, 20 NE/G523963/1, NER/S/A/2003/11192, and NE/L002574/1; the European Union Environment and Climate Programme Arctic and Alpine Stream Ecosystem Research (AASER) project (ENV-CT95-0164); EU-FP7 Assessing Climate impacts on the Quality and quantity of WAter (ACQWA) project (212250); Icelandic Research Council (954890095, 954890096); University of Iceland Research Fund (GMG96, GMG97, GMG98), Wyoming Center for Environmental Hydrology and Geophysics-National Science Foundation (1208909); USA-Wyoming NASA Space Grant Faculty Research Initiation (#NNX10A095H); USA-NSF Wyoming Epscor; Nationalpark Hohe Tauern, Austria; the Royal Society (International Outgoing Grant 2006/R4); the Leverhulme Trust; the Universities of Leeds, Birmingham, Iceland and Innsbruck; European Centre for Arctic Environmental Research (ARCFAC): a Research Infrastructures Action of the European Community FP6 (026129-2008- 72); the Stelvio National Park (2000-2001); the Autonomous Province of Trento (HIGHEST project, 2001-2004, del. PAT n. 1060/2001; VETTA project, 2003-2006, del. PAT n. 3402/2002); MUSE-Museo delle Scienze. We are grateful to Russell Taylor and Mike Winterbourn at the University of Canterbury, NZ, who helped to collect NZ invertebrate data and assisted with identification, and to Hakon Adalsteinsson who contributed to data collection in Iceland. Many other people, too numerous to mention, assisted with fieldwork at all of the study locations. The European Science Foundation sponsored an exploratory ┘ﾗヴﾆゲｴﾗヮ WﾐデｷデﾉWS さGﾉ;IｷWヴ-fed rivers, hydroecology and climate change: current knowledge and future network of monitoring sites (GLAC-HYDROECO-NETぶざ デｴ;デ ┘;ゲ ｴWﾉS ｷﾐ Birmingham, UK in September of 2013 where some of the ideas in this paper were first discussedPeer Reviewe

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

Survey of wound-induced ethylene production by excised root segments

Ethylene production was measured from excised 10-mm apical and subapical root segments from 50 cultivars in 19 species of 7 families. Monocotyledonous species tended to have much lower rates of ethylene production than dicotyledonous species. Ethylene production was generally higher in apical root segments than in subapical segments within 1 h of wounding. However, cultivars of Cucumis melo, C. sativus, Helianthus annuus, Hibiscus esculentus, and Zea mays had higher rates of ethylene production from subapical segments. In apical root segments, Phaseolus aureus cv. Berken had the highest ethylene production rate (76.7 etal g(-1) h(-1)), while Zea mays cv. Silver Queen had the lowest rate (0.6 etal g(-1) h(-1)). In subapical root segments, Cucumis sativus cv. Armenian had the highest rate (55.7 etal g(-1) h(-1)), while Zea mays cv. Silver Queen again had the lowest rate (0.6 etal g(-1) h(-1)). The many different responses in magnitude and kinetics of wound-induced ethylene production among the species, cultivars and tissues should provide interesting and useful systems with which to study wound responses and induced ethylene production

Evaluation of alternative preservation treatments (water heat treatment, ultrasounds, thermosonication and UV-C radiation) to improve safety and quality of whole tomato

Previously optimised postharvest treatments were compared to conventional chlorinated water treatment in terms of their effects on the overall quality of tomato (‘Zinac’) during storage at 10 °C. The treatments in question were water heat treatment (WHT = 40 °C, 30 min), ultrasounds (US = 45 kHz, 80 %, 30 min), thermosonication (TS =40 °C, 30 min, 45 kHz, 80 %) and ultraviolet irradiation (UV-C: 0.97 kJ m−2). The quality factors evaluated were colour, texture, sensorial analysis, mass loss, antioxidant capacity, total phenolic content, peroxidase and pectin methylesterase enzymatic activities, and microbial load reduction. The results demonstrate that all treatments tested preserve tomato quality to some extent during storage at 10 °C. WHT, TS and UV-C proved to be more efficient on minimising colour and texture changes with the additional advantage of microbial load reduction, leading to a shelf life extension when compared to control trials. However, at the end of storage, with exception of WHT samples, the antioxidant activity and phenolic content of treated samples was lower than for control samples. Moreover, sensorial results were well correlated with instrumental colour experimental data. This study presents alternative postharvest technologies that improve tomato (Zinac) quality during shelf life period and minimise the negative impact of conventional chlorinated water on human safety, health and environment.info:eu-repo/semantics/publishedVersio

Fresh-cut carrot (cv. Nantes) quality as affected by abiotic stress (heat shock and UV-C irradiation) pre-treatments

Available at Sciverse ScienceDirectAbiotic stresses such as heat shock and UV-C irradiation can be used to induce synthesis of bioactive compounds and to prevent decay in fresh-cut fruits and vegetables. This study aimed to evaluate the effects of heat shock and UV-C radiation stress treatments, applied in whole carrots, on the overall quality of fresh-cut carrot cv. Nantes during storage (5 C). Heat shock (HS, 100 C/45 s) and UV-C (0.78 0.36 kJ/m2) treated samples had higher phenolic content and exhibited reduced POD activities during storage when compared to control (Ctr) samples (200 mg/L free chlorine/1 min). All samples showed reduced carotenoid content considering raw material. Nonetheless, UV samples registered a three-fold increase in carotenoid content in subsequent storage. Fresh-cut carrot colour showed a continuous increase in whiteness index (WI) values during storage regardless of treatment without impairing visual quality. Respiratory metabolism was affected by both abiotic stress treatments since reduced O2/CO2 rates were found, more significant in HS samples. The decontamination effect was more expressive in HS samples, where a 2.5 Log10 cfu/g reduction in initial microbial load and reduced microbial growth were achieve

Heat shock and salicylic acid on postharvest preservation of organic strawberries

Heat shock and salicylic acid have been studied on shelf-life extension of fruits. The benefits of these techniques have been related to their effect on inducing physiological defense responses against the oxidative stress and pathogen development. The objective of this study was to evaluate the effect of heat shock and salicylic acid on the postharvest preservation and contents of total phenolics, anthocyanins, ascorbic acid, fresh weight loss and microbiological quality of organic strawberries cv. Dover. Strawberries produced organically and stored at 5 ºC were subjected to heat shock (45 ºC ± 3 ºC for 3 h), application of salicylic acid (soaking in 2.0 mmol L-1 solution), heat shock in combination with salicylic acid and control. After treatment, the fruits were packed and stored in a climatic chamber at 5 ºC ± 2 ºC. At 1, 7 and 14 days, the experimental units were removed from refrigeration and kept at room temperature of approximately 20 ºC for two days. There was no effect of treatments on fresh weight loss, incidence of pathogens or chemical variations in strawberry fruits during the storage period. In natural conditions, organically grown strawberries remained in good condition for sale up to seven days of storage in all treatments