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Microplastics (MPs) severely threaten inland waterbodies due to the direct impact of human activities. In the present study, spatial and temporal patterns of MPs in a shallow tropical lake were assessed, describing their size, morphology, and polymer types. Water and sediment samples were collected from Lake Chapala during three seasons, and MPs were quantified with a stereomicroscope. The structure, elemental composition, and polymeric composition were determined via environmental scanning electron microscopy and Fourier transform infrared spectroscopy. The highest average concentration of microplastics in Lake Chapala was detected during the low‐water period in April 2022 (2.35 items/L), exceeding the July 2022 rainy season concentration (1.8 items/L) by 0.25 items/L, and sediment concentrations were also higher in April 2022 (219 items/kg) compared to July 2022 (210 items/kg). This study highlights the significant pollution of Lake Chapala with microplastics, emphasizing the need for urgent measures to manage plastic waste and mitigate its environmental impact on aquatic ecosystems. Practitioner Points: Microplastic contamination was evaluated in Lake Chapala.The distribution profiles of microplastics were different in each area.Heavy metals osmium, tellurium, and rhodium were found associated with the PMs.Polymers were found in this study. [ABSTRACT FROM AUTHOR]

The volatile compounds associated with the aroma of organic blackberries (Rubus fruticosus) cv. Tupy during ripening were studied. The volatile compounds were analyzed using the solid-phase microextraction (SPME) followed by gas chromatography-mass spectrometry method (GC-MS). The profile of volatiles was changing during all ripening stages. It was observed that cis-3-Hexen-1-ol, associated with the herbaceous and citrus aroma, was closely related to the green blackberry (25-28 DAA). Additionally, 2-Heptanone, was also an important component of the aroma at the green stage (25-28 DAA). Acetic acid hexyl ester and 2-Heptanol associated with a bitter fruity aroma, were characteristic of blackberries of red stage 1/2 (33-38 DAA). Blackberry of red stage 3/4 (38-42 DAA) contained 2-octanone related to the aroma of vegetable oils. The compounds 2-Heptanone and 2-Octanone, associated with the aroma of fresh fruit, were characteristic of blackberry of red stage 4/4 (42-44 DAA). The principal component analysis (PCA), allowed to clearly differentiate all the stages of fruit ripening, which could contribute to optimize the harvest stage based on blackberry aroma profile. The study has contributed to improve the understanding of aroma of organic blackberries during ripening. [ABSTRACT FROM AUTHOR]