Enhancing ecosystem productivity and stability with increasing canopy structural complexity in global forests

Forest canopy structural complexity (CSC) plays a crucial role in shaping forest ecosystem productivity and stability, but the precise nature of their relationships remains controversial. Here, we mapped the global distribution of forest CSC and revealed the factors influencing its distribution using worldwide light detection and ranging data. We find that forest CSC predominantly demonstrates significant positive relationships with forest ecosystem productivity and stability globally, although substantial variations exist among forest ecoregions. The effects of forest CSC on productivity and stability are the balanced results of biodiversity and resource availability, providing valuable insights for comprehending forest ecosystem functions. Managed forests are found to have lower CSC but more potent enhancing effects of forest CSC on ecosystem productivity and stability than intact forests, highlighting the urgent need to integrate forest CSC into the development of forest management plans for effective climate change mitigation.

Persistent collapse of biomass in Amazonian forest edges following deforestation leads to unaccounted carbon losses

Deforestation is the primary driver of carbon losses in tropical forests, but it does not operate alone. Forest fragmentation, a resulting feature of the deforestation process, promotes indirect carbon losses induced by edge effect. This process is not implicitly considered by policies for reducing carbon emissions in the tropics. Here, we used a remote sensing approach to estimate carbon losses driven by edge effect in Amazonia over the 2001 to 2015 period. We found that carbon losses associated with edge effect (947 Tg C) corresponded to one-third of losses from deforestation (2592 Tg C). Despite a notable negative trend of 7 Tg C year^-1 in carbon losses from deforestation, the carbon losses from edge effect remained unchanged, with an average of 63 ± 8 Tg C year^-1 Carbon losses caused by edge effect is thus an additional unquantified flux that can counteract carbon emissions avoided by reducing deforestation, compromising the Paris Agreement's bold targets.

Effect of blanching time and salt concentration on pectolytic enzymes, texture and acceptability of fermented green beans

Effect of blanching time, salt concentration and fermentation on texture of green beans (var. Tuf) was determined. Beans were blanched at 90 degrees C for 1, 10 or 20 minutes and fermented with brine containing 3.08 and 4.6% salt (corresponding to 1.2 and 1.8% salt in the finished product). The beans were assessed for texture mechanically using Universal Testing Machine (Model 1011, Instron). Sensory evaluation was carried out to assess the taste, texture and overall acceptability of the products. Pectolytic enzyme (pectinestarase and exopolygalacturonase) activities were determined in fresh and fermented beans. Increase in blanching time improved the texture significantly. Significant (p<0.05) decreases in shearing energy of the beans were observed in the first two days of fermentation and, thereafter, there were no significant (p>0.05) changes except for samples blanched for one minute. Salt concentration showed a small but significant effect on texture only in samples blanched for one minute and this was probably due to activation by salt of residual pectolytic enzymes in the beans. Most acceptable beans were those blanched for 20 minutes and fermented with 1.2% salt brine.

Nutritional quality of green beans (var. Tuf) fermented with starter culture

Green beans (var. Tuf) were blanched at 90 degrees C for 20 min and then fermented in 3.08% salt solution with starter culture. Trypsin inhibitors, vitamins B1 and B2 and protein were determined before and during fermentation as well as after storage for 36 days. Trypsin inhibitors, vitamins B1 and B2 were reduced significantly (P < or = 0.05) during fermentation. A decrease in protein content was observed during the first 2 days of fermentation and thereafter the decrease was not significant (P > or = 0.05). Storage of pasteurised beans at 20 degrees for 36 days had no significant effect on the vitamins and protein.