A major challenge in post-harvest protection of chilies is its rapid drying to prevent quality deterioration as a result of fungal contamination. The speed and efficiency of drying is crucial as the improper and prolonged drying may eventually initiate the buildup of mycotoxins. This research demonstrated levels of aflatoxin in samples at different stages of drying with the objective to assess the efficiency of the common practice of on-farm sun drying in Pakistan. The results indicated that there was no significant pre-harvest contamination of aflatoxins in chilies grown at different locations under study. Sun drying of the harvested chilies over a post drying stage reduced average moisture content from 69.70% to 9.87%, but also led to a gradual increase in the level of aflatoxins. The correlation between the observed increase in aflatoxin levels and the length of the drying period was found to be statistically significant (P<0.05) at all the locations investigated. The implications of the findings are discussed in relation to optimizing the post-harvest drying process to minimize the levels of aflatoxin in chilies.

T omato (Lycopersicon esculentum Mill.) from the family of Solanaceae is one of the worldwide important vegetables has essential because it can consume as fresh and also in processed forms (Mutari and Debbie, 2011). Tomatoes are perishable in nature, in Pakistan during high temperature the production decreases and causes the loss of supply of tomato in summer season as compared to winter (Tahir et al., 2021). Values of tomatoes are increasing on daily basis as tomatoes are rich in many nutritional components Abstract | This study evaluates changes in physiological i.e., ash content, moisture content, pH, (total titratable acidity) TTA, (Total soluble solids) TSS, antioxidant activity using 2, 2-diphenyl, 1-picryl hydrazyl (DPPH) and antimicrobial activity in Roma VF tomato variety was assessed within three different mature levels viz., green, pink and red. Outcomes from recent study pointed out that maturity levels involved to change the quality of tomato. Moisture and ash increased with the maturity ranged from 89.38±0.54 to 93.34±0.48 and 0.35±0.02 to 0.41±0.02% respectively. pH increases 4.23±0.15 to 4.77±0.15 and % Titratable acidity decreased 0.77±0.03 to 0.62±0.01 with the increase in ripening. In addition, increase in TSS (5.1-6.0 o brix) and juice content with maturity stages (20.3-28.6 ml 500gm-1) from green to red tomatoes. Antioxidant activity (DPPH) continuously increased from green to red tomato level (37.5-46.3 %). Lycopene content is an antioxidant also increased from 22.1-33.5 mg/kg. Vitamin C content increase from green to pink (4 mg/100 g f.w to 17mg/100g f.w), then decrease till reached towards final stages red 14.5mg/100g f.w indicating decaying of fruits. Antimicrobial activity revealed that mature green has higher activity comparison to half and full ripe stages. Green stages showed ZOI of antimicrobial (10.7-11.6mm) and for antifungal (11.2-11.8mm) in methanol and acetone extracts. It was concluded from the results that ripening stage has effects on the nutritional values which point out that the ideal maturity stage to maintain optimal postharvest storage ability and nutritional value is breaking stage of fresh tomato which is the most suitable for storage.

No abstract

No abstract

BACKGROUND: Low-protein wheat flour can produce bread with poor texture and appearance, reducing its nutritional value and market appeal. This is a growing concern for both the food industry and consumers relying on wheat as a dietary staple. The present study evaluated the individual and combined effects of bacterial xylanase (BX), maltogenic ⊍-amylase (MG), vital gluten (VG) and ascorbic acid (AA) with respect to improving weak flour properties for bread making. RESULTS: BX, VG and AA improved gluten Index (GI), whereas MG was employed for optimizing amylolytic-activity in flour. VG increased the water absorption (WA) capacity of flour and prolonged dough development time (DDT). The dough stability (DST) was increased by BX and VG. BX and MG decreased crumb firmness (CF) and showed anti-staling effect. All additives reduced bake loss, increased loaf volume (LV) and retained or improved sensory attributes of bread. However, MG at 60 mg kg −1 (MG60), BX at 30 mg kg −1 (BX30), VG at 5% (VG5) and AA at 50 mg kg −1 (AA50) were found to be the most suitable for evaluating in combinations. Ternary combinations of MG60, BX30, VG5 or AA50 imparted significantly (P < 0.05) positive impacts on GI, WA, DDT, DST, CF, LV and sensory attributes compared to control, individual and binary combinations. CONCLUSION:The PCA suggested that a combination of MG60 + VG5 was more similar to MG60 + BX30 + VG5, whereas, MG60 + BX30 and MG60 + AA50 were more related to MG60 + BX30 + AA50 combination, but all of these combinations showed the improvement in the characteristics compared to control flour.

No abstract

Hydropower projects provide excellent opportunities to cope with rising energy demands, however, their geological and geotechnical evaluation is fundamental to ensure their long-term performance and stability. Thus, geological and geotechnical investigations were carried out to evaluate the feasibility of a tunnel (7 m diameter and 1880 m length) for Koto Hydropower Project, Khyber Pakhtunkhwa, Pakistan. Five investigation boreholes with a cumulative depth of 145 m were drilled and samples were collected for qualitative observation and laboratory analyses. The performed geotechnical investigations include Lugeon and permeability tests to estimate hydraulic conductivity of the associated rocks. In the boreholes, lithologies and discontinuities such as joints, fractures, veins and shear zones were identified. Lithologic logging, rock quality designation and percentage core recovery were performed to understand rock behaviour and strength. The rocks encountered are mainly gabbronorites and granodiorites with some amphibolites. The bed rock strength is designated as R4 (strong) with minor amount of R3 (moderate) that indicates suitability and feasibility for tunnel construction. Main Mantle Thrust (MMT) is the major tectonic feature which is located towards the southern side of the study area, however, seismicity along it is optimal. The geological and geotechnical investigation deciphered that the tunnel site of the project is feasible for construction.

No abstract