The present study was carried out to investigate the yield, quality, and metabolomic responses of four different vegetable crops to treatments with pure juglone standard and walnut (Juglans regia L.) leaf extract at soil concentrations found in walnut orchards. A total of 60 phenolic compounds were identified and quantified, some for the first time in these crop vegetables. Beta vulgaris L. and Lactuca sativa L. were less susceptible to juglone. For crop quality, B. vulgaris showed the least effects of the different treatments. Both Brassica rapa L. var. japonica and Valerianella locusta Laterr. showed lower yields, even at the lower juglone concentration, and reduced quality, so their cultivation in juglone-containing soils should be avoided. This study also investigated leaf quality at different ages and the quality and yield of these crop vegetables grown under the influence of allelochemicals, to determine the influence of allelochemicals on metabolomics and, thus, on the uptake of phenolic compounds considered to be beneficial to human health.

We studied leaflets of 18 taxa of the genus Mimosa, specifically the Dolentes-Brevipedes taxonomic complex, focusing on micromorphology, type, shape, and density of trichomes. Within the nonglandular trichomes we described 3 types of nonbranched and 2 types of branched trichomes. We also described 2 types of stalked glandular trichomes, extending the recent classifications of trichomes in Mimosa. Multiseriate trichomes with lateral projections, which resemble incipient branching, are described here for many taxa. Most studied taxa have pubescent leaflets and show great variability in trichome density values. We also found 3 different types of blade margins with variation in type, alignment, and orientation of trichomes. Results show that the micromorphology of blade trichomes allows distinguishing groups of taxa in this complex, which could be a new tool for performing taxonomic treatment of both subseries.

Olives ripen in the late autumn and represent a good source of nutrients that Halyomorpha halys uses to prepare for diapause. This is the first study to investigate the impact of H. halys infestation on the phenolic response and olive fruit quality in the pierced tissue of damaged fruits and in the non-pierced part of damaged fruits of ‘Istrska belica’ and ‘Pendolino’ cultivars. Both total phenolic content and antioxidant capacity contents significantly increased in the infested fruits of the cultivar ‘Istrska belica’. Total phenolic content in the pierced tissue of damaged fruits increased by 10.7%, while the content of AC in the non-pierced tissue of damaged fruits increased by 7.11% and in the pierced tissue of damaged fruits by 6.1% compared to control. A total of 44 individual phenolic compounds were identified, 21 of them increased in at least one cultivar after infestation. Huge increases in phenolic content were observed in both cultivars, particularly for flavones, secoiridoids, anthocyanins, and flavonols in the pierced tissue of damaged fruits. The most responsive individual phenolic compound in both cultivars was oleuropein. Its content in the pierced tissue of damaged fruits increased by 44.7% in the cultivar ‘Pendolino’ and for 82.6% in the cultivar ‘Istrska belica’.

Mimosa schininii (Leguminosae), a new species from the Amambay region, in the Cerrado ecoregion of northeastern Paraguay, is described and illustrated. This new species belongs to Mimosa L. section Mimosa series Mimosa subseries Brevipedes Barneby, and is similar to M. brevipes Benth. and M. sceptrum Barneby, but differs from them by shorter inflorescence, secondary leaflets venation pattern and fruit dehiscence. This new entity resembles, in some characters, other subseries of series Mimosa, such as Mimosa section Mimosa series Mimosa subseries Pedunculosae (Benth.) Barneby and Hirsutae (Benth.) Barneby, but can be distinguished adequately from them by vegetative, floral, and carpological characters. Illustration, distribution map, and a key to distinguish M. schininii from close relatives are provided.

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