Arsenic is a toxic metal abundantly present in agricultural, industrial, and pesticide effluents. To overcome arsenic toxicity and ensure safety for plant growth, silicon (Si) can play a significant role in its mitigation. Here, we aim to investigate the influence of silicon on date palm under arsenic toxicity by screening antioxidants accumulation, hormonal modulation, and the expression profile of abiotic stress-related genes. The results showed that arsenic exposure (As: 1.0 mM) significantly retarded growth attributes (shoot length, root length, fresh weight), reduced photosynthetic pigments, and raised reactive species levels. Contrarily, exogenous application of Si (Na₂SiO₃) to date palm roots strongly influenced stress mitigation by limiting the translocation of arsenic into roots and shoots as compared with the arsenic sole application. Furthermore, an enhanced accumulation of polyphenols (48%) and increased antioxidant activities (POD: 50%, PPO: 75%, GSH: 26.1%, CAT: 51%) resulted in a significant decrease in superoxide anion (O₂^•−: 58%) and lipid peroxidation (MDA: 1.7-fold), in silicon-treated plants, compared with control and arsenic-treated plants. The Si application also reduced the endogenous abscisic acid (ABA: 38%) under normal conditions, and salicylic acid (SA: 52%) and jasmonic acid levels (JA: 62%) under stress conditions as compared with control and arsenic. Interestingly, the genes; zeaxanthin epoxidase (ZEP) and 9-cis-epoxycarotenoid dioxygenase (NCED-1) involved in ABA biosynthesis were upregulated by silicon under arsenic stress. Likewise, Si application also upregulated gene expression of plant plasma membrane ATPase (PMMA-4), aluminum-activated malate transporter (ALMT) responsible for maintaining cellular physiology, stomatal conductance, and short-chain dehydrogenases/reductases (SDR) involved in nutrients translocation. Hence, the study demonstrates the remarkable role of silicon in supporting growth and inducing arsenic tolerance by increasing antioxidant activities and endogenous hormones in date palm. The outcomes of our study can be employed in further studies to better understand arsenic tolerance and decode mechanism.

Background: Despite the widespread consumption and economic significance of Greek yogurt, there are no universally recognized standards. This has resulted in variations in its nutritional composition, production methods, and labeling practices, leading to inconsistencies in quality across brands and markets. This study investigates the physicochemical, microbial, and sensory properties of plain and flavored Greek yogurts produced in Oman to address consumer preferences and establish quality benchmarks. Methods: Physicochemical analyses were conducted to measure density, moisture, fat, protein, Ash, pH, acidity, total solids, non-fat solids, color and viscosity of plain and flavored Greek yogurts. Microbial assessments were performed to determine total viable counts, yeast and mold, E. coli, and S. aureus. While sensory evaluations were carried out to assess aroma, color, texture, flavor, acidity, sweetness, and overall acceptability. Result: Flavored yogurts exhibited lower moisture content (71.69-72.32%) compared to plain yogurt (77.87%), contributing to a creamier texture. Fat content varied by flavor, with peach and apricot yogurt containing the highest level (5.475%), while plain yogurt had the highest protein content (2.35%). Flavored variants showed increased acidity (1.037-1.110%) and higher viscosity (32,965-34,400 cP), enhancing their sensory appeal. Microbial analyses confirmed the safety of all samples, with lower total viable counts in flavored yogurts attributed to the antimicrobial properties of fruit acids. Sensory evaluations revealed that strawberry yogurt was the most preferred, scoring highest in flavor, sweetness, and overall acceptability (93.3% acceptability index). These findings underscore the importance of optimizing sensory attributes and product formulations to improve consumer satisfaction in the dairy industry.