The objective of this study was to utilize agro-lignocellulosic wastes for growing oyster mushroom which become problematic for disposal. Pleurotus ostreatus was cultivated on five agro-industrial wastes: rice straw (RS), wheat straw (WS), corncobs (CC), saw dust and rice husk @ 3:1 (SR) and sugarcane bagasse (SB). Approximately 500 g sized polypropylene bags (20.32 × 30.48 cm) were used for each substrate. The SR significantly improved the number of fruiting body (27.80), size of the fruiting body (5.39 g), yield (115.13 g/packet), ash and shortened the days for stimulation to primordial initiation and harvest (9.2 days). The maximum percentage of visual mycelium growth with the least time (15.0 days) to complete the mycelium running was found in SB, whereas the highest biological efficiency value (56.5) was calculated in SR. The topmost value of total sugar (33.20%) and ash (10.87 g/100 g) were recorded in WS, whereas the utmost amount of protein (6.87 mg/100 g) and total polyphenolics (196.88 mg GAE/100 g) were detected from SB and SR, respectively. Overall SR gave the highest amount of the fruiting body with the topmost polyphenols and ash, moderate protein and total sugar, and secured maximum biological efficiency too. The results demonstrate that saw dust with rice husk could be used as an easy alternative substrate for oyster mushroom cultivation.

This experiment was conducted to study the effectiveness of different preservative solutions on vase life and quality of angelica cut inflorescences cv. Single. The concentrations of citric acid at 100, 200 and 300 mg L-1, sucrose at 3% and 4% and H2O2 at 0.1%, 0.2% and 0.3% were used as preservatives, while distilled water was used as control. The single factor experiment was laid out in a completely randomized design (CRD) with three replications. Citric acid and H2O2 solutions effectively inhibited bacterial growth-related blockage in the vascular tissues, but had adverse effects on the vase life. The inflorescences stored in sucrose (3% and 4%) solutions remained fresh up to 10 days after preservation (DAP), maintaining good solution uptake, controlling transpiration loss and gaining higher relative fresh weight. Different quality parameters like floret diameter and number of opened florets were also significantly higher in inflorescences preserved in sucrose (3% and 4%) solution, followed by control, citric acid and H2O2, respectively, in different DAP. Overall, the inflorescence of cut tuberose preserved in sucrose, particularly at 4% solutions, showed better postharvest quality than other preservatives and maximum vase life.

The devastating effect of COVID-19 has impacted global citizens for the past three years. More than six hundred and forty-six million people have been infected and there have been almost seven million casualties. Consequently, new variants have been discovered in quick succession around the world. Global communities have witnessed cruel fatalities and lost properties and businesses, and experienced the usual activities of service sectors being hampered, including those of post-secondary educational institutions, and the consequences of the COVID-19 pandemic ultimately damaged family life and society in general. Emergency management strategies were adopted by educational institutions around the world, including in the Middle East, in order to manage the ongoing pandemic. This study aimed to evaluate the emergency response mechanisms to COVID-19 at the King Abdulaziz University (KAU) by interviewing major stakeholders to ascertain their opinions through a cross-sectional survey. A total of 350 responses were recorded from students (64.28%), faculty members (21.42), and staff (14.28). The collected data were analyzed using statistical methods and illustrated using different schemes, graphs, and diagrams. Interestingly, the KAU emergency response plan for COVID-19 was appreciated by the respondents and it has emerged as a success story at a post-secondary educational institution in the KSA.

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Dinajpur, Bangladesh, is famous for its delicious sweet-savory litchi. The climate in this region is ideal for litchi production. However, the roles of stakeholders in the litchi industry and their impact on sustainability remain unclear. This investigation was designed to outline the sustainability of the litchi value chain. Data was collected in two methods. Firstly, the major stakeholders, i.e., grower, trader, researcher, and supporter were interviewed online. Secondly, an in-person survey was conducted at Auliapur, Dinajpur. In the chain, there are growers, Aratdar (conducts the auction), Pikar (wholesaler), retailers, and consumers. In this male-centric chain, litchi growers control 90.90% of the value share, while Pikar and retailers each account for 4.55%. Growers were affected by a 13.88–19.20% loss per 1000 litchi fruit and a 29.98–34.60% loss per 1000 Tk (€9.92). In the orchard, unregulated agrochemicals are affecting sustainability; however, accepting reusable plastic crates and using traditional bamboo baskets to support the local basket maker is helping the community.