An alternative for sustainable management in the cultivation of Capsicum annuum L. has focused on the use of plant growth promoting rhizobacteria (PGPR) and arbuscular mycorrhizal fungi (AMF). This research selected PGPRPGPR and AMF based on their effect on Bell Pepper and Jalapeño bell pepper plants. Five bacterial strains isolated from different localities in the state of Mexico (P61 [Pseudomonas tolaasii], A46 [P. tolaasii], R44 [Bacillus pumilus], BSP1.1 [Paenibacillus sp.] and OLs-Sf5 [Pseudomonas sp.]) and 3 AMF treatments (H1 [consortium isolated from Chile rhizosphere in the state of Puebla], H2 [Rhizophagus intraradices] and H3 [consortium isolated from lemon rhizosphere from the state of Tabasco]). In addition, a fertilized treatment (Steiner solution 25%) and an absolute control were included. Jalapeño bell pepper “Caloro” and Bell Pepper “California Wonder” seedlings were inoculated with AMF at sowing and with CPB 15 days after emergence, and grown under controlled environment chamber conditions. In Jalapeño bell pepper, the best bacterial strain was P61 and the best AMF treatment was H1; in Bell Pepper the best strain was R44 and the best AMF were H3 and H1. These microorganisms increased the growth of jalapeño bell pepper and Bell Pepper seedlings compared to the unfertilized control. Likewise, P61 and R44 positively benefited the photosynthetic capacity of PSII.

In this paper, a series of Li₃V₂(PO₄)₃/C composite nanofibers is prepared by a facile and environmentally friendly electrospinning method and calcined under different temperatures. The LVP nanofiber calcined under 900 ℃ exhibits the best electrochemical performance. The bicontinuous morphologies of LVP/CNF are the fibers shrunk and the LVP crystals simultaneously grown. At the range of 3.0–4.3 V, LVP/CNF obtained under 900 ℃ delivers the initial capacity of 135 mAh/g, close to the theoretical capacity of LVP. Even at high current density, the sample of LVP/CNF still presents good electrochemical performance.

Broccoli has been consumed around the world in various ways; either raw, blanched, frozen, dehydrated or fermented; however, functional foods and nutraceuticals are currently being designed and marketed from broccoli, through the extraction of compounds such as sulforaphane, which according to several studies and depending on its bioavailability has a protective effect on some types of cancer. Likewise, several food technologies are reported to seek to offer innovative foods to increasingly careful and critical consumers, ensuring that they retain their nutritional and sensory attributes even after processing and that they are also safe. In this sense, studies on the effect of processing on compounds of interest to health are of great relevance. Therefore, this article presents an overview on the study of traditionally consumed broccoli and the design of new products from the use of agro-industrial residues that, due to their high content of fiber and fitochemical compounds, can benefit the quality of life of the human population.

An α, α^′-dipyridyl adduct of a complex compound hexaaquatribenzene-1,2,4,5-tetracarbonatotetra iron (III) with porous structure was synthesized for the first time. According to the results of elemental, X-ray, IR-spectroscopic and differential-thermal analyses the individuality, chemical formula, thermal destruction, and form of coordination of acidic anion and dipyridyl were established. During interaction of a complex compound with dipyridyl, it completely loses all crystallization molecule of water resulting in a compound with a chemical formula of Fe₄(C₆H₂(COO)₄)₃(dpy)₂(dipyridyl). Using the identification of diffraction pattern the parameters of lattice cell of the complex compound were determined.

The effects of different storage temperatures (2, 4 and 8 ℃) and their corresponding optimal heat treatment conditions on the quality, physiological and biochemical indexes of Cucumber Fruits during storage were studied by using the quadratic regression orthogonal rotation combination design. The effects of different storage temperatures (2, 4 and 8 ℃) and their corresponding optimal heat treatment conditions on the chilling injury, hardness, weightlessness rate, polyphenol oxidase (PPO), catalase (CAT), peroxidase (POD), H₂O₂, super oxygen anion free radical (O^2-), ASA and GSH were determined. The results showed that heat treatment could inhibit chilling injury, while heat treatment combined with 4 ℃ low temperature storage could effectively inhibit the decline of fruit hardness and weight loss rate, delay the increase of peroxidase (POD) and polyphenol oxidase (PPO) activities, inhibit the increase of H₂O₂ and superoxide anion free radical O^2- and significantly inhibit the browning of cucumber, delay the decline of ascorbic acid and maintain the content of GSH, it was beneficial to adjust the balance of active oxygen system. The results showed that under the storage condition of 4 ℃, the hot water treatment condition of cucumber was 39.4 ℃ and 24.3 min, which could delay the senescence of cucumber fruit and better maintain the quality of cucumber fruit.

The boom in nanotechnology over the last three decades is undeniable. Responsible for this interest in nanomaterials are mainly the nanostructured forms of carbon, since historically they were the ones that inaugurated the study of nanomaterials with the discovery of fullerenes in 1985 and carbon nanotubes in 1991. Although a variety of techniques exist to produce these materials, chemical vapor deposition (CVD) is particularly valuable as it allows the production of a wide variety of carbon nanostructures, is versatile, scalable, easy to implement and relatively low cost. This review article highlights the importance of CVD and details its principles, operating conditions and parameters, as well as its main variants. A description of the technique used to produce fullerenes, nano-ceramics, carbon nanotubes, nanospheres, graphene and others is made, emphasizing the specific parameters for each synthesis.