Coating, as a process in which fruits, vegetables, kernels, and nuts are covered with an edible layer, is an environmentally friendly alternative to plastic wrapping, which has been considered the most effective way to preserve them over the long term. On the other hand, prolonging the shelf life results in a reduction of spoilage and therefore achieving a goal that is very important nowadays—the reduction of food waste. The quality of preserved almonds kernels depends on factors such as grain moisture, storage temperature, relative humidity, oxygen level, packaging, and the shape of the stored nuts (along with being peeled, unpeeled, roasted, etc.). The commercial importance of the almond fruit is related to its kernel. Almonds that are peeled (without the thin brown skin) and stored have a shorter shelf life than unpeeled almonds since the reddish-brown skin, rich in antioxidants, may protect the kernels against oxidation. In this study, a bioactive edible coating has been tested, which may provide an effective barrier against oxygen permeation and moisture, thus preserving the quality of peeled fresh almonds by extending their shelf life. Mastic gum, as a natural coating agent, was used to coat the peeled fresh almond kernels in four different concentrations (0.5%, 1.0%, 1.5%, and 2.0% w/v). The effect of mastic gum coating on the quality parameters of the peeled fresh almonds (moisture uptake, oil oxidation, total yeast and mold growth, and Aspergillus species development) was studied during four months of storage. The results showed that mastic gum, as a coating agent, significantly (p < 0.05) reduced moisture absorption, peroxide and thiobarbituric acid indices, total yeast and mold growth, and Aspergillus species development in the peeled and coated fresh almonds, compared to the control, i.e., uncoated fresh almonds, during 4 months of storage, packed at room temperature (25–27 °C) inside a cabinet at 90% humidity. Therefore, mastic gum can be used as a great natural preservative coating candidate with antioxidant and antimicrobial effects.

Many plants and fruits are rich in antioxidant and antimicrobial compounds, such as phenolic compounds. Watermelon is one example, as various parts of the fruit present interesting phytochemical profiles. This study demonstrates that a natural C. colocynthis (watermelon) (W) skin sap (SS) extract can effectively improve the oxidative stability of microencapsulated soybean (SB) oil. By employing a combination of alginate–xanthan gums (AXG) in a matrix hydrogel bead model with WSS extract, high encapsulation efficiency can be obtained (86%). The effects of process variables on the ultrasound-assisted extraction (UAE) of phenolic compounds from watermelon (W) skin sap (SS) using the response surface methodology (RSM), as an optimized and efficient extraction process, are compared with the effects of a conventional extraction method, namely the percolation method. The WSS extracts are obtained via UAE and RSM or the conventional percolation extraction method. The two obtained extracts and synthetic antioxidant butylated hydroxytolune (BHT) are added to SB oil separately and their antioxidant effects are tested and compared. The results show the improved oxidative stability of SB oil containing the extract obtained via the optimized method (20–30%) compared to the SB oil samples containing extract obtained via the percolation extraction method, synthetic antioxidant (BHT), and SB oil only as the control (no antioxidant added). According to existing studies, we assume that the use of WSS as an effective antioxidant will ensure the prolonged stability of encapsulated SB oil in hydrogel beads, as it is well known that extended storage under different conditions may lead to severe lipid oxidation.

| At global level many species of eatable mushrooms have been used for diet and medication purposes. In addition to its dietetic value mushroom have many medicinal importance because mushroom is used against several viral, bacterial and cancer diseases. Mushroom powder also used to reduce blood pressure and increase resistance of person against many diseases. Keeping in perspective the position of dietary and medicinal values of mushroom in this research mushroom powder was added into muffins to improve nutritious and dietetic status of muffin. To achieve desired objective mushroom powder was mixed with wheat flour to improve sensory attributes of muffins. The proximate analysis of mushroom based powder and wheat flour was also performed. After this loaf weight and volume, structural examination, sensual attributes of muffin were also performed. The effect of mushroom powder on moisture, crude protein crude fat and nitrogen free extract of muffin were non-significant and effect on ash and crude fiber were significant when 0%, 10%, 20%, 30% and 40% mushroom powder based muffin were prepared. The effect of mushroom powder supplementations on loaf weight of muffin was significant and resulted in gradual decrease. However, the effect on loaf volume of muffins was non-significant. The effects of mushroom powder on texture and color value of muffin were highly significant. The results of sensory evaluation showed that muffin prepared with 10% mushroom powder have high sensory score while muffins prepared with 40% mushroom powder had very low sensory score.

| Drought is a significant issue because of the worldwide effects of climate change and the negative effects it has on wheat output. For improving production in water-scarce locations, screening drought-tolerant wheat cultivars is crucial. At the Plant Physiology Division of NIA, Tando Jam, the current experiment was conducted during the Rabi year of 2021. At both the P0.01 and P0.05 probability levels, the growth measurements at the seedling stage revealed extremely significant variations for all characteristics among genotypes, treatments, and interactions. The results demonstrated a stronger osmotic impact when using -0.5 MPa PEG. At the seedling stage, the genotype SDW-3 had higher decreases in a number of growth indices, such as shoot length (-11.3), root length (-72.6), and shoot fresh weight (-4.4), with an increase in PEG (-0.5 MPa) level. According to the results of the current study, all six wheat genotypes’ seed incubation shoot, root length, and shoot fresh weight drastically decreased under laboratory conditions due to osmotic stress. The genotype SDW-3 showed the greatest decrease under increased osmotic stress brought on by PEG-6000 (-5.0 MPa). As a result, the genotypes AST-1(V1), SDW-1, and SDW-2 may be employed in future breeding programmes and are drought resistant.

| Onion ( Allium cepa ) is a biennial, herbaceous, winter seasoned and cross-pollinated bulb crop belonging to Family Alliaceae. High moisture content of onion render it to be affected by microbial and enzymatic spoilage. Drying is a very effective way to preserve onion for a long time. Onion powder was prepared by foam mat drying technique in which onion paste was treated with different concentration of soy protein (0%, 4%, 8% and 12%) as foaming agent and Carboxyl methylcellulose (0.5%) as foam stabilizer and these were dried in hot air tray drier at different temperatures (55°C, 65°C and 75°C) with 3mm sheet thickness of onion foams. Effect of different concentration of foaming agent and drying temperature was studied on moisture loss drying rate of onion paste. Increase in concentration of foaming agent significantly increased the drying rate from 0.422± 0.169 (Control) to 0.744± 0.169 (soy protein). Foamed onion paste were dried faster than un-foamed which decreased the drying time of 5 hours for foamed onion paste at 65°C and 75°C. Foamed onion pastes were dried in 300, 240 and 300 min at 55°C, 65°C and 75°C temperature respectively, with 12 % concentration of soy protein as foaming agent while un-foamed pastes were dried in 600, 420 and 480 mints at 55°C, 65°C and 75°C temperature respectively. Soy protein 12% and 65°C drying temperature was found best for drying of onion paste to develop powder.