Drought is one of the most important phenomena which limit crops’ production and yield. Crops demonstrate various morphological, physiological, biochemical, and molecular responses to tackle drought stress. Plants’ vegetative and reproductive stages are intensively influenced by drought stress. Drought tolerance is a complicated trait which is controlled by polygenes and their expressions are influenced by various environmental elements. This means that breeding for this trait is so difficult and new molecular methods such as molecular markers, quantitative trait loci (QTL) mapping strategies, and expression patterns of genes should be applied to produce drought tolerant genotypes. In wheat, there are several genes which are responsible for drought stress tolerance and produce different types of enzymes and proteins for instance, late embryogenesis abundant (lea), responsive to abscisic acid (Rab), rubisco, helicase, proline, glutathione‐S‐transferase (GST), and carbohydrates during drought stress. This review paper has concentrated on the study of water limitation and its effects on morphological, physiological, biochemical, and molecular responses of wheat with the possible losses caused by drought stress.

Bioethanol production from renewable sources to be used in transportation is now an increasing demand worldwide due to continuous depletion of fossil fuels, economic and political crises, and growing concern on environmental safety. Mainly, three types of raw materials, that is, sugar juice, starchy crops, and lignocellulosic materials, are being used for this purpose. This paper will investigate ethanol production from free sugar containing juices obtained from some energy crops such as sugarcane, sugar beet, and sweet sorghum that are the most attractive choice because of their cost-effectiveness and feasibility to use. Three types of fermentation process (batch, fed-batch, and continuous) are employed in ethanol production from these sugar juices. The most common microorganism used in fermentation from its history is the yeast, especially,Saccharomyces cerevisiae, though the bacterial speciesZymomonas mobilisis also potentially used nowadays for this purpose. A number of factors related to the fermentation greatly influences the process and their optimization is the key point for efficient ethanol production from these feedstocks.

Increasing and sustainable production of rice in tropical hill area is facing various problems where rice ratooning can overcome the limitations. In this study; 22 rice entries were transplanted into experimental tank placed in the hill slope following Completely Randomized Design with five replications to asses’ agronomic performance of main crop and ratoon crop where Entry 13 demonstrated highest grain yield per plant (42.06 ± 1.2 gm) as main crop, as well as ratoon crop (3.37 ± 0.28 gm); Entry 19 produced lowest grain yield per plant (5.01 ± 0.31 gm) as main crop and Entry 31 as ratoon crop (0.47 ± 0.03 gm). The grain yield per plant of both the main and ratoon crop demonstrated significant (** at 5% level and *** at 1% level) positive correlation with number of tiller per plant (0.64 ** and 0.52); number of fertile tiller per plant (0.66 ** and 0.63 **); grain per panicle (0.72 ** and 0.53); fertile grain per panicle (0.80 *** and 0.63) and thousand-grain weight (0.66 ** and 0.54). The Duncan Multiple Range test and Analysis of Variance also confirmed the different grouping and significant differences of productivity and agronomic performances of the entries. The information of this investigation will helps the rice breeder as well as marginal rice farmers to consider rice ratooning as an important practice for sustainable rice production in tropical agriculture system for maximum gains.

Ageing can improve cooking quality of rice by influencing major cooking quality parameters i.e., kernel expansion, water absorption, alkali digestion value, and gelatinization temperature along with changes in internal structure of rice grains. In this research, the effects of natural and artificial ageing on the selected cooking quality parameters of two Malaysian rice cultivars, named Mahsuri and Puteri, were studied. A relation was observed between water absorption and elongation ratio in both varieties under different aging conditions. Alkali digestion value and gelatinization temperature were also influenced by varieties and ageing conditions. This study revealed the potentiality of ageing for the improvement of rice cooking quality.