Climate change is a global threat to the food and nutritional security of the world. As greenhouse-gas emissions in the atmosphere are increasing, the temperature is also rising due to the greenhouse effect. The average global temperature is increasing continuously and is predicted to rise by 2 °C until 2100, which would cause substantial economic losses at the global level. The concentration of CO₂, which accounts for a major proportion of greenhouse gases, is increasing at an alarming rate, and has led to higher growth and plant productivity due to increased photosynthesis, but increased temperature offsets this effect as it leads to increased crop respiration rate and evapotranspiration, higher pest infestation, a shift in weed flora, and reduced crop duration. Climate change also affects the microbial population and their enzymatic activities in soil. This paper reviews the information collected through the literature regarding the issue of climate change, its possible causes, its projection in the near future, its impact on the agriculture sector as an influence on physiological and metabolic activities of plants, and its potential and reported implications for growth and plant productivity, pest infestation, and mitigation strategies and their economic impact.

Germplasm is a valuable natural resource that provides knowledge about the genetic composition of a species and is crucial for conserving plant diversity. Germplasm protection strategies not only involve rescuing plant species threatened with extinction, but also help preserve all essential plants, on which rests the survival of all organisms. The successful use of genetic resources necessitates their diligent collection, storage, analysis, documentation, and exchange. Slow growth cultures, cryopreservation, pollen and DNA banks, botanical gardens, genetic reserves, and farmers’ fields are a few germplasm conservation techniques being employed. However, the adoption of in-vitro techniques with any chance of genetic instability could lead to the destruction of the entire substance, but the improved understanding of basic regeneration biology would, in turn, undoubtedly increase the capacity to regenerate new plants, thus expanding selection possibilities. Germplasm conservation seeks to conserve endangered and vulnerable plant species worldwide for future proliferation and development; it is also the bedrock of agricultural production.

Datura, a genus of medicinal herb from the Solanaceae family, is credited with toxic as well as medicinal properties. The different plant parts of Datura sp., mainly D. stramonium L., commonly known as Datura or Jimson Weed, exhibit potent analgesic, antiviral, anti-diarrheal, and anti-inflammatory activities, owing to the wide range of bioactive constituents. With these pharmacological activities, D. stramonium is potentially used to treat numerous human diseases, including ulcers, inflammation, wounds, rheumatism, gout, bruises and swellings, sciatica, fever, toothache, asthma, and bronchitis. The primary phytochemicals investigation on plant extract of Datura showed alkaloids, carbohydrates, cardiac glycosides, tannins, flavonoids, amino acids, and phenolic compounds. It also contains toxic tropane alkaloids, including atropine, scopolamine, and hyoscamine. Although some studies on D. stramonium have reported potential pharmacological effects, information about the toxicity remains almost uncertain. Moreover, the frequent abuse of D. stramonium for recreational purposes has led to toxic syndromes. Therefore, it becomes necessary to be aware of the toxic aspects and the potential risks accompanying its use. The present review aims to summarize the phytochemical composition and pharmacological and toxicological aspects of the plant Datura.

Vegetable production is hampered by several abiotic stresses which are very common in this era of climate change. There is a huge pressure on the plants to survive and yield better results even in the prevalence of various environmental stresses such as cold stress, drought, heat stress, salinity etc. This necessitates the need of robust plant growth which is possible with mycorrhizal association. Mycorrhiza improves plants tolerance to several abiotic stresses by various physiological, functional and biochemical changes in plants. The application of arbuscular mycorrhiza (AM) as vegetable biofertilizers doesn’t only influence the plant health, but moreover discursively it lowers the demand for harmful chemical fertilizers. Overall, it may be concluded that inoculation of vegetables with arbuscular mycorrhizal fungi can be used, as it easily guards plants against undesirable abiotic stresses. In this work, information is provided based on several examples from the literature based on the application of AM to combat harmful abiotic stresses in vegetable crops. This paper reviews the impacts of AM fungi on the plant parameters, its functional activities and molecular mechanisms which makes it more adaptable and underline the future prospects of using AM fungi as a biofertilizer in the stress condition.

Vegetables represent a major source of phenolic acids, powerful antioxidants characterized by an organic carboxylic acid function and which present multiple properties beneficial for human health. In consequence, developing new varieties with enhanced content in phenolic acids is an increasingly important breeding objective. Major phenolic acids present in vegetables are derivatives of cinnamic acid and to a lesser extent of benzoic acid. A large diversity in phenolic acids content has been found among cultivars and wild relatives of many vegetable crops. Identification of sources of variation for phenolic acids content can be accomplished by screening germplasm collections, but also through morphological characteristics and origin, as well as by evaluating mutations in key genes. Gene action estimates together with relatively high values for heritability indicate that selection for enhanced phenolic acids content will be efficient. Modern genomics and biotechnological strategies, such as QTL detection, candidate genes approaches and genetic transformation, are powerful tools for identification of genomic regions and genes with a key role in accumulation of phenolic acids in vegetables. However, genetically increasing the content in phenolic acids may also affect other traits important for the success of a variety. We anticipate that the combination of conventional and modern strategies will facilitate the development of a new generation of vegetable varieties with enhanced content in phenolic acids.

Carbon farming is a capable strategy for more sustainable production of food and other related products. It seeks to produce a diverse array of natural farming methods and marketable products simultaneously. According to the food and agriculture organization (FAO), agriculture, forestry, and other land-use practices account for 24% of global greenhouse gas (GHG) emissions and total global livestock emissions of 7.1 gigatons of CO₂-equivalent per year, representing 14.5% of total anthropogenic GHG emissions. For example, an agroforestry system that deliberately integrates trees and crops with livestock in agricultural production could potentially increase carbon sequestration and decrease GHG emissions from terrestrial ecosystems, thus helping to mitigate global climatic change. Also, agroforestry is capable of generating huge amounts of bio-mass and is believed to be particularly suitable for replenishing soil organic carbon (SOC). SOC is a crucial indicator for soil fertility since the change in SOC can explain whether the land use pattern degrades or improves soil fertility. Moreover, SOC found in soil in the form of soil organic matter (SOM) helps to improve soil health either directly or indirectly. Thus, efforts should be made to convince farmers to increase their resource-use efficiency and soil conserving ability to get maximum benefits from agriculture. Therefore, this review aimed at clarification about carbon farming, modifications in carbon cycle and carbon sequestration during agricultural development, and benefits of agroforestry.