Viticulture represents an important agricultural practice in many countries worldwide. Yet, the continuous use of fungicides has caused copper (Cu) accumulation in soils, which represent a major environmental and toxicological concern. Despite being an important micronutrient, Cu can be a potential toxicant at high concentrations since it may cause morphological, anatomical and physiological changes in plants, decreasing both food productivity and quality. Rhizosphere processes can, however, actively control the uptake and translocation of Cu in plants. In particular, root exudates affecting the chemical, physical and biological characteristics of the rhizosphere, might reduce the availability of Cu in the soil and hence its absorption. In addition, this review will aim at discussing the advantages and disadvantages of agronomic practices, such as liming, the use of pesticides, the application of organic matter, biochar and coal fly ashes, the inoculation with bacteria and/or mycorrhizal fungi and the intercropping, in alleviating Cu toxicity symptoms.

Colloidal nanocrystals (NCs) of cesium lead halide perovskites (CsPbX₃, X = Cl, Br or I) are emerging as an exciting class of optoelectronic materials, but the retention of their colloidal and structural integrity during isolation, purification and handling still represents a critical issue. The impelling questions concerning their intrinsic chemical instability are connected to the dynamic nature of the bonding between the inorganic surface and the long-chain capping ligands. However, the key aspects of CsPbX₃'s surface chemistry that directly impact their stability remain elusive. In this contribution, we provide an in-depth investigation of the surface properties of differently composed CsPbX₃ NCs, prepared by traditional hot-injection methods. The study, mainly relying on solution NMR spectroscopy, is backed up by elemental analysis as well as morphological, structural and optical investigations. We ascertained that the nature of the ligand adsorption/desorption processes at the NC surface is dependent on its elemental composition, thus explaining the origin of the instability afflicting CsPbI₃ NCs. We also evaluated the effect of NC purification as well as of the degradation pathways involving the organic shell on the surface chemistry of CsPbX₃ NCs. This study paves the way for new post-functionalization strategies for this promising class of nanomaterials.

Besides the variety of colours and flavours, microgreens show interesting nutritional properties, mainly regarding their contents of mineral nutrients and bioactive compounds. To date, the literature has prevalently focused on the individual nutritional features of microgreens usually belonging to Brassicaceae. The present study reports an articulated nutritional profile of six genotypes of microgreens, belonging to three species and two families: chicory (Cichorium intybus L., Puglia's local variety ‘Molfetta’, CM, and cultivar ‘Italico a costa rossa’, CR) and lettuce (Lactuca sativa L. Group crispa, cultivar ‘Bionda da taglio’, LB, and ‘Trocadero’, LT), from Asteraceae; and broccoli (Brassica oleracea L. Group italica Plenk, Puglia's local variety ‘Mugnuli’, BM, and cultivar ‘Natalino’, BN) from Brassicaceae. All the microgreens, except LB, can be considered good sources of Ca, whilst LT and CM also showed considerable amounts of K. As regards bioactive compounds, Brassica microgreens were the richest in phenolic antioxidants. The microgreens also presented higher amounts of α-tocopherol and carotenoids compared to mature vegetables. In particular, broccoli microgreens and LB showed the highest amounts of vitamin E, while Asteraceae microgreens presented the highest levels of carotenoids. Due to their delicate tissues, fresh cut microgreens showed a shelf life not exceeding ten days at 5 °C. The results obtained highlight the possibility to exploit genetic biodiversity in order to obtain tailored microgreens with the desired nutritional profiles, with particular regard to mineral nutrients and bioactive compounds. Appropriate pre- and post-harvest strategies should be developed, so as to allow microgreens to retain as long as possible their nutritional value.