Alleviating excess boron stress in tomato calli by applying benzoic acid to various biochemical strategies

Boron toxicity in plants: understanding mechanisms and developing coping strategies; a review

KEY MESSAGE

Boron is essential for plants, but excess can induce toxicity. Boron (B) is a vital micronutrient for plants, but excess B can induce toxicity symptoms and reduce crop yields. B bioavailability depends on soil properties, including clay type, pH, and organic matter content. Symptoms of B toxicity include reduced shoot and root growth, leaf chlorosis and necrosis, impaired photosynthesis, and disrupted pollen development. This review paper examines the current knowledge on B toxicity mechanisms, tolerance strategies, and management approaches in plants. This review covers (1) factors affecting B bioavailability; (2) toxicity symptoms in plants; (3) uptake, transport, and detoxification mechanisms; and (4) strategies. To mitigate toxicity, plants reduce B uptake, activate efflux transporters, compartmentalize B, and enhance antioxidant systems. On the basis of this review, future research should focus on identifying novel tolerance mechanisms, exploring genetic strategies for improved B management, and developing innovative agronomic interventions. These insights will facilitate the breeding and management of crops for enhanced productivity under B toxicity stress.

Enrichment of 3D-Printed k-Carrageenan Food Gel with Callus Tissue of Narrow-Leaved Lupin Lupinus angustifolius

The aim of the study is to develop and evaluate the printability of k-carrageenan inks enriched with callus tissue of lupin (L. angustifolius) and to determine the effect of two lupin calluses (LA14 and LA16) on the texture and digestibility of 3D-printed gel. The results demonstrated that the enriched ink was successfully 3D printed at concentrations of 33 and 50 g/100 mL of LA14 callus and 33 g/100 mL of LA16 callus. The feasibility of 3D printing is extremely reduced at higher concentrations of callus material in the ink. The hardness, cohesiveness, and gumminess of the 3D-printed gel with LA16 callus were weakened compared to the gel with LA14 callus. The results of rheological measurements showed that an increase in the content of LA16 callus interfered with the formation of a k-carrageenan gel network, while LA14 callus strengthened the k-carrageenan gel with increasing concentration. Gel samples at different concentrations of LA14 and LA16 calluses formed a spongy network structure, but the number of pores decreased, and their size increased, when the volume fraction occupied by LA14 and LA16 calluses increased. Simple polysaccharides, galacturonic acid residues, and phenolic compounds (PCs) were released from A-FP gels after sequential in vivo oral and in vitro gastrointestinal digestion. PCs were released predominantly in the simulated intestinal and colonic fluids. Thus, incorporating lupin callus into the hydrocolloid ink for food 3D printing can be a promising approach to developing a gelling material with new mechanical, rheological, and functional properties.