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The effect of lighting basil with LED DR/B LB (Light Emitting Diode deep red/blue low blue) lamps throughout the cultivation cycle or for only 7 days before harvest, after the period of using HPS (High Pressure Sodium) lamps, was studied in comparison with the use of HPS lamps only, at the same light intensity. Plants of two Genovese type basil cultivars, recommended for pot and hydroponic cultivation, were used for the experiment. Plant growth observations were made and herb and leaf yields, dry matter, nitrates, potassium, phosphorus, calcium, total sugars, total soluble solids, ascorbic acid, chlorophylls, and carotenoids were determined. Plants of both tested basil cultivars grown under LED lighting were characterized by a higher content of ascorbic acid, carotenoids, and sugars and a lower content of nitrates than those grown under HPS lights. In plants grown under LED lighting only, nitrate content was on average 31% lower than under HPS lamps. The use of LEDs for the last 7 days of cultivation resulted in a significant reduction in nitrate content in only one of the studied cultivars. Further research on the effect of lighting type on sweet basil yield and quality, depending on other factors, both genetic and environmental, is recommended.

Cover crops (CCs) are able to affect subsequent crop behaviour by acting on many soil variables and affecting the dynamics of different ecological processes. This study aimed to investigate the effects of introducing CC in continuous-maize cropping systems within Mediterranean areas. The experimental site was located in Central Italy, on a sandy loam and the research activity was carried out over two years (2019–2020). The two cropping systems in comparison differed from each other in terms of the CC cultivation: TR (treated, with CC) and CO (control, without CC). In both years, we observed a significant reduction (p < 0.05) of soil nitrate and water content for the TR system. In the shallowest layer (0–30 cm), nitrate content was reduced by up −80% and −65% (July 2019 and 2020), whereas soil moisture showed decreases ranging from −13% (July 2019) to −34% (May 2019). In 2019, the TR-maize (Zea mays L.) yield was statistically lower than CO (−443 g dm m−2), whereas in 2020 the yields of the two systems resulted statistically equivalent. This different behaviour can be explained with the serious delay in the CC sowing occurred in 2019 (12 December). Conversely, an increase in the apparent remaining N in the soil (+140 and +133 kg N ha−1 for 2019 and 2020, respectively) and in the C (carbon) inputs (+4.78 and +7.39 t dm ha−1 of biomass) were pointed out for the TR system. The large use of inputs in Mediterranean maize cropping systems limited some of the benefits from CCs, but their suitability has to be evaluated by considering all the involved effects, some of which need a long time to become appreciable.

Based on the regulation (EU) No 2015/1107 in 8 July 2015, Willow (Salix alba) bark extract is a recent approved basic substance in Europe as a safe and effective environmentally friendly fungicide to be used in plant protection. Because of having indole butyric acid content, it is also used as a growth hormone to promote rooting in cutting propagation of wooden part in horticultural plants. This research aimed to evaluate the effect of willow extract and Ferbanat L (Bistep) on lettuce leaves. Bistep is an organic solution of nano fertilizer which is produced in Hungary and allowed as „Bistep plant conditioner”. Furthermore, the experiment evaluated their interaction on some bioactive compounds in different lettuce varieties, too. Three different lettuce varieties (King of May, Kobak and Great Lakes) were evaluated for total polyphenols, vitamin C and nitrate content in fresh leaves. The results indicate that the contents were significantly affected by the used biostimulants rather than varieties. Significantly difference of the total polyphenols was recorded in the plants treated with Willow + Bistep (80.64 mg GAE / 100g) in comparison to the control (55.85 mg GAE / 100g) in the mean of varieties. Similar result was recorded for the vitamin C. However, plants treated with Willow extract resulted in the highest level of nitrate content (692.00 mg/100g), while the lowest amount was measured in the control (488.00 mg/100g). According to our results, Willow bark extract can be a beneficial source of natural growth regulator or fungicide; however, when it is used alone for vegetables, the nutrient content (mainly nitrate level) must be checked before consuming and delivering to the market.

Background Nitrate is one of the most common chemical contaminants of groundwater, and it is an important unqualified factor of rural groundwater in Yantai. In order to assess the risk of exposure to drinking water nitrate for adults and juveniles, in recent years, we monitored the nitrate concentrations in rural drinking water,a model was also used to assess the human health risk of nitrate pollution in groundwater. Methods From the year 2015 to 2018, the drinking water in rural areas of Yantai was tested according to the “Sanitary Standard for Drinking Water” (GB5749–2006). The principal component analysis was used to analyze the relationship between groundwater chemicals and nitrate. The model was used to assess human health risks of groundwater nitrate through the drinking water and skin contact. Results A total of 2348 samples were tested during the year 2015–2018.Nitrate and total dissolved solids, total hardness, chloride are all relevant, the above indicators may come from the same source of pollution; The median nitrate content (C EXP50 ) was 17.8 mg / L; the risk of exposure in each group was ranked as: Juveniles > Adult female > Adult male;the median health risk (HQ 50 ) for minors and adults exceed 1. Conclusions The concentrations of nitrate is stable and does not change over time. The high concentration of nitrate in rural areas of Yantai may be the result of the interaction of fertilizers and geological factors. The risk of exposure to nitrate in juveniles and adults is above the limit, so it is necessary to be on the alert for the high levels of nitrate.

Vegetables are the most important source of nitrates in the human diet. During various processes in the body, nitrates are converted into nitrites, which causes various diseases, such as blue baby syndrome and cancer. This study aimed to determine the concentration of nitrates in several vegetable farms in Sanandaj city and to evaluate their health-related risks. This descriptive cross-sectional study was conducted from October 2017 to July 2018. A total of 90 samples were taken from nine farms. Soil and water sampling was also carried out. All stages of sample preparation and extraction were carried out according to Food Standards 2-16721, and the nitrate measurements were performed using ion chromatography (Compact IC Plus 882 Model, Metrohm, Switzerland). A health risk assessment was performed using the non-carcinogenic risk assessment. This study's results showed that the nitrate concertation in all vegetables was less than National Iranian Vegetable Nitrate Standard. Nitrate levels in leafy vegetables were higher than in root vegetables, and the root vegetables levels were higher than those in Fruit vegetable. The nitrate level in vegetables in autumn was higher than in spring. The cooking process reduced the raw vegetables' nitrate content from 4.094% to 13.407%, while the frying process increased the vegetables' nitrate content from 12.46% to 29.93%. The highest health risk level in raw, cooked and fried vegetables was parsley, parsley and beet leaves, respectively, and the lowest in all categories was tomatoes. Generally, the highest health risk was related to fried beet leaves, and the lowest was raw tomatoes. In addition, each of the abovementioned relationships between vegetables' nitrate levels and the harvest season, type of processing procedure and type of vegetables was significant (p < 0.05). The irrigation water's nitrate concentration in all fields was between 12.36 and 33.14 mg/l. The soil contained nitrate levels of between 4.35 and 9.7 mg/kg. Based on this study, we can conclude that the amount of nitrates in raw vegetables was lower than the standard limit's level and that this level does not cause health problems for consumers.

Nitrate content is an essential indicator of the quality of vegetables but can cause stress at high levels. This study aimed to elucidate the regulatory mechanisms of nitrate stress tolerance in spinach ( Spinacia oleracea L.). We studied the effects of exogenous application of 15 (control), 50, 100, 150, 200, and 250 mM NO 3 - on spinach growth, physiology, and photosynthesis. The results showed that all the nitrate treatments inhibited the growth of the aerial parts of spinach compared to the control. In contrast, low nitrate levels (50 and 100 mM) promoted spinach root formation, but this effect was inhibited at high levels (150, 200, and 250 mM). Treatment with 150 mM NO 3 - significantly decreased the root growth vigor. Low nitrate levels increased the chlorophyll content in spinach leaves, whereas high levels had the opposite effect. High nitrate levels also weakened the net photosynthetic rate (Pn), the actual photochemical efficiency of PSII Y(II), and increased non-photochemical quenching (NPQ), reducing photosynthetic performance. Nitrate stress increased the activity of nitrate reductase (NR) and promoted the accumulation of nitrate in spinach leaves, exceeding the health-tolerance limit for nitrate in vegetables, highlighting the necessity of mitigating nitrate stress to ensure food safety. Starting with the 150 mM NO 3 - treatment, the proline and malondialdehyde content in spinach leaves and roots increased significantly as the nitrate levels increased. Treatment with 150 mM NO 3 - significantly increased soluble protein and flavonoid contents, while the activities of superoxide dismutase (SOD), peroxidase (POD), catalase (CAT), and ascorbate peroxidase (APX) were significantly reduced in leaves. However, spinach could resist nitrate stress by regulating the synthesis of osmoregulatory substances such as proline, thus showing some nitrate tolerance. These results provide insights into the physiological regulatory mechanisms of nitrate stress tolerance and its mitigation in spinach, an essential vegetable crop.

It is widely recognized that the stoichiometry of nutrient elements in phytoplankton varies within the ocean. However, there are many conflicting mechanistic explanations for this variability, and it is often ignored in global biogeochemical models and carbon cycle simulations. Here we show that globally distributed particulate P:C varies as a linear function of ambient phosphate concentrations, whereas the N:C varies with ambient nitrate concentrations, but only when nitrate is most scarce. This observation is consistent with the adjustment of the phytoplankton community to local nutrient availability, with greater flexibility of phytoplankton P:C because P is a less abundant cellular component than N. This simple relationship is shown to predict the large-scale, long-term average composition of surface particles throughout large parts of the ocean remarkably well. The relationship implies that most of the observed variation in N:P actually arises from a greater plasticity in the cellular P:C content, relative to N:C, such that as overall macronutrient concentrations decrease, N:P rises. Although other mechanisms are certainly also relevant, this simple relationship can be applied as a first-order basis for predicting organic matter stoichiometry in large-scale biogeochemical models, as illustrated using a simple box model. The results show that including variable P:C makes atmospheric CO ₂ more sensitive to changes in low latitude export and ocean circulation than a fixed-stoichiometry model. In addition, variable P:C weakens the relationship between preformed phosphate and atmospheric CO ₂ while implying a more important role for the nitrogen cycle.

In the context of impact on human health, nitrite/nitrate and related nitrogen species such as nitric oxide (NO) are a matter of increasing scientific controversy. An increase in the content of reactive nitrogen species may result in nitrosative stress—a deleterious process, which can be an important mediator of damage to cell structures, including lipids, membranes, proteins and DNA. Nitrates and nitrites are widespread in the environment and occur naturally in foods of plant origin as a part of the nitrogen cycle. Additionally, these compounds are used as additives to improve food quality and protect against microbial contamination and chemical changes. Some vegetables such as raw spinach, beets, celery and lettuce are considered to contain high concentrations of nitrates. Due to the high consumption of vegetables, they have been identified as the primary source of nitrates in the human diet. Processed meats are another source of nitrites in our diet because the meat industry uses nitrates/nitrites as additives in the meat curing process. Although the vast majority of consumed nitrates and nitrites come from natural vegetables and fruits rather than food additives, there is currently a great deal of consumer pressure for the production of meat products free of or with reduced quantities of these compounds. This is because, for years, the cancer risks of nitrates/nitrites have been considered, since they potentially convert into the nitrosamines that have carcinogenic effects. This has resulted in the development and rapid expansion of meat products processed with plant-derived nitrates as nitrite alternatives in meat products. On the other hand, recently, these two ions have been discussed as essential nutrients which allow nitric oxide production and thus help cardiovascular health. Thus, this manuscript reviews the main sources of dietary exposure to nitrates and nitrites, metabolism of nitrites/nitrates, and health concerns related to dietary nitrites/nitrates, with particular emphasis on the effect on nitrosative stress, the role of nitrites/nitrates in meat products and alternatives to these additives used in meat products.

BackgroundAdvances in drinking water infrastructure and treatment throughout the 20th and early 21st century dramatically improved water reliability and quality in the United States (US) and other parts of the world. However, numerous chemical contaminants from a range of anthropogenic and natural sources continue to pose chronic health concerns, even in countries with established drinking water regulations, such as the US.Objective/MethodsIn this review, we summarize exposure risk profiles and health effects for seven legacy and emerging drinking water contaminants or contaminant groups: arsenic, disinfection by-products, fracking-related substances, lead, nitrate, per- and polyfluorinated alkyl substances (PFAS) and uranium. We begin with an overview of US public water systems, and US and global drinking water regulation. We end with a summary of cross-cutting challenges that burden US drinking water systems: aging and deteriorated water infrastructure, vulnerabilities for children in school and childcare facilities, climate change, disparities in access to safe and reliable drinking water, uneven enforcement of drinking water standards, inadequate health assessments, large numbers of chemicals within a class, a preponderance of small water systems, and issues facing US Indigenous communities.ResultsResearch and data on US drinking water contamination show that exposure profiles, health risks, and water quality reliability issues vary widely across populations, geographically and by contaminant. Factors include water source, local and regional features, aging water infrastructure, industrial or commercial activities, and social determinants. Understanding the risk profiles of different drinking water contaminants is necessary for anticipating local and general problems, ascertaining the state of drinking water resources, and developing mitigation strategies.Impact statementDrinking water contamination is widespread, even in the US. Exposure risk profiles vary by contaminant. Understanding the risk profiles of different drinking water contaminants is necessary for anticipating local and general public health problems, ascertaining the state of drinking water resources, and developing mitigation strategies.