Intense overpressurization at basaltic open-conduit volcanoes as inferred by geochemical signals: The case of the Mt. Etna December 2018 eruption.

The balance between the amount of gas coexisting with mantle-derived magmas at depth and that emitted during intereruptive phases may play a key role in the eruptive potential of volcanoes. Taking the December 2018 eruption at Mt. Etna volcano as a case study, we discuss the geochemical data streams observed. The signals indicate a long-lasting prelude stage to eruption, starting in 2017 and involving magma-fluid accumulation in the deep (>7 km bsl) reservoir, followed by pressure buildup in the system at intermediate depth (5 to 2 km bsl), 6 to 7 months before the eruption. A brief preeruptive phase marks the pressurization at 2 to 3 km below the craters. By comparing the magma and fluid recharge at depth to the measured volcanic degassing from the plume, we provide evidence that Mt. Etna was in a state of extreme overpressurization in the weeks before the onset of the eruption.

Long-term continuous monitoring of the dissolved CO2 performed by using a new device in groundwater of the Mt. Etna (southern Italy).

We present a new device for continuous monitoring of the concentration of CO(2) dissolved in water. The device consists of a tube made of a polymeric semi-permeable membrane connected to an infrared gas analyser (IRGA) and a pump. Several laboratory experiments were performed to set the best operating condition and test the accuracy of measurements. We used the device for performing 20 months of continuous monitoring of dissolved CO(2) concentration (DCC) in groundwater within a drainage gallery at Mt. Etna. The monitored groundwater intercepts the Pernicana Fault, along which degassing is observed related to volcano-tectonic activity. The acquired data were compared with continuous and discrete data obtained using existing methods. The measurements of DCC resulted in some period of the year well correlated with air temperature. We also found that long-term trends, as well as short-term variations, are probably linked to the dynamics of volcanic activity and/or perturbations in the local or regional stress fields.

Temporal changes in fluid chemistry and energy profiles in the vulcano island hydrothermal system.

In June 2003, the geochemical composition of geothermal fluids was determined at 9 sites in the Vulcano hydrothermal system, including sediment seeps, geothermal wells, and submarine vents. Compositional data were combined with standard state reaction properties to determine the overall Gibbs free energy (DeltaG(r) ) for 120 potential lithotrophic and heterotrophic reactions. Lithotrophic reactions in the H-O-N-S-C-Fe system were considered, and exergonic reactions yielded up to 120 kJ per mole of electrons transferred. The potential for heterotrophy was characterized by energy yields from the complete oxidation of 6 carboxylic acids- formic, acetic, propanoic, lactic, pyruvic, and succinic-with the following redox pairs: O(2)/H(2)O, SO(4) (2)/H(2)S, NO(3) ()/NH(4) (+), S(0)/H(2)S, and Fe(3)O(4)/Fe(2+). Heterotrophic reactions yielded 6-111 kJ/mol e(). Energy yields from both lithotrophic and heterotrophic reactions were highly dependent on the terminal electron acceptor (TEA); reactions with O(2) yielded the most energy, followed by those with NO(3) (), Fe(III), SO(4) (2), and S(0). When only reactions with complete TEA reduction were included, the exergonic lithotrophic reactions followed a similar electron tower. Spatial variability in DeltaG(r) was significant for iron redox reactions, owing largely to the wide range in Fe(2+) and H(+) concentrations. Energy yields were compared to those obtained for samples collected in June 2001. The temporal variations in geochemical composition and energy yields observed in the Vulcano hydrothermal system between 2001 and 2003 were moderate. The largest differences in DeltaG(r) over the 2 years were from iron redox reactions, due to temporal changes in the Fe(2+) and H(+) concentrations. The observed variations in fluid composition across the Vulcano hydrothermal system have the potential to influence not only microbial diversity but also the metabolic strategies of the resident microbial communities.

Simultaneous transgenic suppression of LePG and LeExp1 influences fruit texture and juice viscosity in a fresh market tomato variety.

Tomatoes are grown for fresh consumption or for processing of the fruit. Some ripening-associated processes of the fruit can either contribute to or degrade attributes associated with both fresh and processing quality. For example, cell wall disassembly is associated with loss of fresh fruit firmness as well as with loss of processed tomato product viscosity. Several enzymes contribute to cell wall polysaccharide disassembly. Polygalacturonase (PG, poly[1,4-alpha-d-galactouronide] glucanohydrolase, EC 3.2.1.15) is among the most abundant polysaccharide hydrolases in ripening tomato fruit and is the major contributor to pectin depolymerization. Expansin (LeExp1) is also abundant in ripening fruit and is proposed to contribute to cell wall disassembly by nonhydrolytic activity, possibly by increasing substrate accessibility to other enzymes. Suppression of either LePG or LeExp1 expression alone results in altered softening and/or shelf life characteristics. To test whether simultaneous suppression of both LePG and LeExp1 expression influences fruit texture in additive or synergistic ways, transgenic Lycopersicon esculentum var. Ailsa Craig lines with reduced expression of either LePG or LeExp1 were crossed. Fruits from the third generation of progeny, homozygous for both transgenic constructs, were analyzed for firmness and other quality traits during ripening on or off the vine. In field-grown transgenic tomato fruit, suppression of LeExp1 or LePG alone did not significantly increase fruit firmness. However, fruits suppressed for both LePG and LeExp1 expression were significantly firmer throughout ripening and were less susceptible to deterioration during long-term storage. Juice prepared from the transgenic tomato fruit with reduced LePG and LeExp1 expression was more viscous than juice prepared from control fruit.