This study proposes an integrated framework for sustainable tropical agriculture by combining biochemical waste valorization with spatial carbon footprint estimation in ‘Phulae’ pineapple production. Peel and eye residues from fresh-cut processing were enzymatically converted into rare sugar, achieving average conversion efficiencies of 35.28% for peel and 37.51% for eyes, with a benefit–cost ratio of 1.56 and an estimated unit cost of USD 0.17 per gram. A complementary zero-waste pathway produced functional gummy products using vinegar fermented from pineapple eye waste, with the preferred formulation scoring a mean of 4.32 out of 5 on a sensory scale with 158 untrained panelists. For spatial carbon modeling, the Bare Land Referenced Algorithm (BRAH) and Otsu thresholding were applied to multi-temporal Sentinel-2 and THEOS imagery to estimate plantation age, which strongly correlated with field-measured emissions (r = 0.996). This enabled scalable mapping of plot-level greenhouse gas emissions, yielding an average footprint of 0.2304 kg CO₂ eq. per kilogram of fresh pineapple at the plantation gate. Together, these innovations form a replicable model that aligns tropical fruit supply chains with circular economy goals and carbon-related trade standards. The framework supports waste traceability, resource efficiency, and climate accountability using accessible, data-driven tools suitable for smallholder contexts. By demonstrating practical value addition and spatially explicit carbon monitoring, this study shows how integrated circular and geospatial strategies can advance sustainability and market competitiveness for the ‘Phulae’ pineapple industry and similar perennial crop systems.

The processing of ‘Phulae’ pineapple fruit for juice generates a significant by-product called pineapple pomace (PAP) that has attracted interest from the functional snack industry. Pineapple pomace (PAP) is rich source of dietary fiber and antioxidants, which make it suitable for incorporating into mushroom products that are rich in high protein content. To investigate the impact of drum drying parameters on the physicochemical properties of PAP, response surface methodology (RSM) was employed for optimization of processing parameters such as steaming temperature (130 to 170°C) and rotation speed (1 to 3 rpm). The aim was to determine the optimal conditions for achieving the highest yield of diphenylpicrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), and soluble dietary fiber (SDF), which are important indicators of antioxidant activity and dietary fiber content. These optimal conditions would be used in the production of crispy Pleurotus sajor-caju (PS-PAP) and Lentinus squarrosulus (LS-PAP) sheets both of which were supplemented with PAP. The response of PS-PAP and LS-PAP to the independent variables (steaming temperature and rotation speed) was adequately described by a second-order polynomial equation. The equations demonstrated a high degree of fit with respect to DPPH (R² = 0.9693 for PS-PAP sheet and R² = 0.9966 for LS-PAP sheet), FRAP (R² = 0.9908 for PS-PAP sheet and R² = 0.9877 for LS-PAP sheet), and SDF (R² = 0.9689 for PS-PAP sheet and R² = 0.9598 for LS-PAP sheet). Moreover, the experimental values of the dependent variables closely matched the predicted values, indicating the reliability of the generated models. It was evident that both steaming temperature and rotation speed significantly influenced DPPH, FRAP, and SDF contents and the optimized conditions could be employed for the production of functional crispy mushroom sheets. In conclusion, the study’s novelty lies in the optimization of PAP drum drying parameters for the production of functional crispy mushroom sheets. The research creates opportunities for sustainable and nutritious products, and future perspectives could include sensory evaluation, nutritional analysis, shelf-life studies, market potential and environmental impact assessment. Overall, this research contributes to the development of healthier and eco-friendly food options.

The ability of salicylic acid (SA) to control post-harvest fungal disease mango anthracnose caused by plant pathogen Colletotrichum gloeosporioides and the accompanying biochemical and metabolomic changes were studied. In vitro, C. gloeosporioides mycelial growth at 25 °C for 7 days was inhibited by SA at 2 and 5 mM concentrations. In vivo, mango fruits were treated with 2 mM SA for 10 min, then inoculated with C. gloeosporioides. The fruits were then stored at 25 °C and sampled every 2 days after inoculation. The anthracnose severity, infection index, malondialdehyde (MDA), antioxidant capacity (DPPH and FRAP), total phenolics (TPC), total flavonoids (TFC), ascorbic acid, and metabolomic changes in the peel were studied. Six days post inoculation, the SA-treated fruits showed reduced anthracnose severity, and the infection index was significantly reduced by SA (57%) compared to the control (67%). The SA-treated fruits exhibited decreased MDA, enhanced antioxidant capacity, and increased levels of TPC, TFC, and vitamin C in the peel. Compared with the control, SA treatment reduced MDA content by approximately 50% and increased TPC, TFC, and FRAP antioxidant capacity by 77%, 31%, and 29%, respectively. Vitamin C content and DPPH antioxidant activity were also significantly higher in SA-treated fruits. Untargeted metabolomics and a principal component analysis revealed a separation group between the SA-treated and control fruit. The SA treatment induced D-amino acids, phenylalanine pathways, and the biosynthesis of secondary metabolites such as phenolic acid. Together, these findings demonstrate that SA enhances mangoes’ resistance to post-harvest anthracnose through direct antifungal action and the activation of host defense by improving the antioxidant systems and stimulating the accumulation of secondary defense metabolites in mango fruit.