To study "the effect of drought stress on Tomato (Lycopersicon esculentum) Cv. Bombino" an experiment was conducted at Institute of Biotechnology and Genetic Engineering, Agricultural University Peshawar. Tomato plants were grown in green house under two different conditions of water availability i.e.-controlled and drought. The parameters studied were relative water content (%), proline content (µmoles) and relative growth rate (weekˉ1). Drought stress has significant effect on all parameters studied. The relative water content of plant body decline during drought due to less water availability. In controlled environment, the mean value of relative water content was 89.28 while that observed in drought condition was 87.73. Proline was observed on rise due to continuous decrease in water quantity in cell sap. The value of proline content is 4.4 µmoles gˉ1 fresh weight in controlled condition whereas that the plants in drought condition had 5.8 µmoles gˉ1 fresh weight. Due to less water, photosynthesis was negatively affected which resulted in less energy production and finally low growth. In controlled condition the relative growth rate weekˉ1 on fresh weight was 1.37 gm whereas that of plant in drought condition was 0.57 gm.

The aim of the study was to evaluate a suitable combination of guava pulp, Apple pulp and sucrose solution for the preparation of guava and apple blend leather, stored at ambient temperature. The treatments were T0, T1 and T2. The samples were wrapped in the aluminum foil and evaluation was carried out for total period of 90 days. Physiochemical analysis, acidity, pH, brix 0 and sensory characteristics of color, taste, texture and overall acceptability (using Larmond scale) were evaluated at 15 days interval. The TSS of guava and apple blend pulp was 8 brix0 when sucrose solution was added in different ratio, Then TSS of guava and apple blend leather was increased from 56.53g to 58.37a during storage. Maximum increased was observed T1 (20a%), while lowest value was observed in followed by T0 (13.93f%). The pH of guava and apple blend pulp was 4, then the pH of guava and apple blend leather was decreased from 3.86g to 3.68a for the period of storage. Maximum reduced was perceived in T1 (5.03c%), in compare minimum fall was observed in T0 (4.13f%). The Titratable acidy of guava and apple blend leather was increased from 1.27g to 1.46a for the period of storage. Supreme increased was perceived in T0 (19.47%), while lowest raise was observed in T2 (15.38%). The storage intervals had effect on the mean scores for organolyptic assessment. Mean scores of juries for the color of guava and apple blend leather was reduced from 7.33g to 5.27a for the period of storage. Supreme decreased was perceived in T0 (41.67%), while lowest fall was observed in T2 (18.75%). Mean totals of juries for the taste of guava and apple blend leather was reduced from 6.83g to 4.80a for the period of storage. Maximum reduced was detected in T0 (44.4%), while lowest fall was observed in T2 (21.25%). Mean scores of judges for the texture of guava and apple blend leather was reduced from 700g to 5.07a for the period of storage. Maximum decreased was perceived in T0 (38%), while lowest fall was observed in T0 (18.75%). Mean scores of juries for the overall acceptability of guava and apple blend leather was reduced from 7.07g to 5.03a throughout the storage. Maximum decreased was perceived in T0 (42.31%), while lowest fall was observed in T2 (20%). Statistically result was showed that the treatment T2 was found most acceptable both Physiochemical and organoleptically.