Three main factors that contribute to agricultural growth are the increased use of agricultural inputs, technological change and technical efficiency. Technological change is the result of research and development efforts, while technical efficiency with which new technology is adopted and used more rationally is affected by the flow of information, better infrastructure, availability of funds and farmers’ managerial capabilities. Higher use and better mix of inputs also requires funds at the disposal of farmers. These funds could come either from farmers’ own savings or through borrowings. In less developed countries like Pakistan where savings are negligible especially among the small farmers, agricultural credit appears to be an essential input along with modern technology for higher productivity. Credit requirements of the farming sector have increased rapidly over the past few decades resulting from the rise in use of fertiliser, biocides, improved seeds and mechanisation, and hike in their prices. The agricultural credit system of Pakistan consists of informal and formal sources of credit supply. The informal sources include friends, relatives, commission agents, traders and private moneylenders etc. Presently, the formal credit sources are comprised of financial institutions like Zarai Taraqiati Bank Limited (ZTBL)—formerly known as Agricultural Development Bank of Pakistan (ADBP), Commercial Banks, and Federal Bank for Cooperatives. Recently, some non-government organisations (NGOs) are also advancing agricultural credit to the rural communities.

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BACKGROUND Polyphenol oxidase (PPO) is considered a problem in the food industry because it starts browning reactions during fruit and vegetable processing. Ultrasonic treatment is a technology used to inactivate the enzyme; however, the mechanism behind PPO inactivation is still unclear. For this reason, the inactivation, aggregation, and structural changes in PPO from quince juice subjected to ultrasonic treatments were investigated. Different intensities and times of ultrasonic treatment were used. Changes in the activity, aggregation, conformation, and structure of PPO were investigated through different structural analyses. RESULTS Compared to untreated juice, the PPO activity in treated juice was reduced to 35% at a high ultrasonic intensity of 400 W for 20 min. The structure of PPO determined from particle size distribution (PSD) analysis showed that ultrasound treatment caused initial dissociation and subsequent aggregation leading to structural modification. The spectra of circular dichroism (CD) analysis of ultrasonic treated PPO protein showed a significant loss of α‐helix, and reorganization of secondary structure. Fluorescence analysis showed a significant increase in fluorescence intensity of PPO after ultrasound treatment with evident blue shift, revealing disruption in the tertiary structure. CONCLUSION In summary, ultrasonic treatment triggered protein aggregation, distortion of tertiary structure, and loss of α‐helix conformation of secondary structure causing inactivation of the PPO enzyme. Hence, ultrasound processing at high intensity and duration could cause the inactivation of the PPO enzyme by inducing aggregation and structural modifications. © 2019 Society of Chemical Industry

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In this study, the changes in enzyme activities, total polyphenols, phenolic profile, and physicochemical properties from thermally (25–75 °C) and high-pressure carbon dioxide (HP-CO2) (25–65 °C/20 MPa)-treated apple juice were investigated. The HP-CO2 exhibited complete inactivation of polyphenol oxidase (PPO) at 65 °C, whereas PPO was still active at 75 °C under thermal processing (TP). Similarly, the relative activity of peroxidase (POD) significantly decreased by 71% at 65 °C under HP-CO2 processing, whereas TP was less effective. HP-CO2 and TP treatments at 65 °C reduced the browning degree (BD) value to 0.47 and 0.89, respectively. Thus, HP-CO2 inhibits the browning reactions caused by PPO and POD enzymes at each operating temperature. The concentration of epicatechin and catechin increased significantly with increasing temperature above 45 °C in TP-treated juices. HP-CO2 treatment increased the same phenolic compounds at 35 °C and 9 MPa, whereas high-temperature and -pressure conditions caused insignificant changes in concentration of epicatechin and catechin. Changes in others phenolic compounds were insignificant under TP and HP-CO2 treatment. Overall, HP-CO2 is a promising technology to get high-quality juices with lower enzyme activity.

Far-reaching changes in the domestic and global markets are crafting big avenues for farmers and agribusiness entrepreneurs. This study examines the agriculture entrepreneurship and farmers’ performance in the context of the China-Pakistan Economic Corridor (CPEC). A survey was conducted to collect primary data from three agricultural zones adjacent to the under-construction CPEC in Pakistan. According to the results, market orientation, entrepreneurial orientation, innovation orientation, and opportunity recognition positively influence agriculture entrepreneurship thereby facilitating timely distribution of food commodities in ensuring food security. Our findings also indicate that uptake of entrepreneurship complements farmers’ marketing, operational and economic performance. These findings do imply that improving farmers’ entrepreneurial skills is the essential element for their improved performance in terms of locating potential markets and timely delivery of primary commodities, such as food items. It suggests that farmers might seek enormous economic opportunities arising from improved infrastructure, output linkages, connectivity and access to global markets through the CPEC. Based on the findings, the study provides implications for policymakers to channelize the potential endeavors for facilitating the farmers’ access to new markets and getting the foremost advantage of Belt and Road Initiative. The study also extends the existing literature on agriculture entrepreneurship-opportunity recognition and access to new markets in a befitting manner.