horticultural plants, particularly fruits. Therefore, there is need for Se biofortification in fruits to meet the human
demand for Se. The objective of this study was to determine the optimal Se application rate, application stage and
method, and to assess their impacts on improving both the quality and nutrient profile of a sweet orange cultivar
’Hongjiangcheng’ (Citrus sinensis (L.) Osbeck). ’Hongjiangcheng’ is a notable variety of mandarin orange,
acclaimed for its large size, thin and smooth skin, orange-red flesh, tender and juicy texture, balanced sweetness
and acidityand distinctive flavor. A field experiment was conducted at the Qiaotou Town Test Base in Chengmai
County, Hainan Province, China. Biofortification of Se was done through foliar and soil application methods.
Treatments were: Control (C) with no application of Se, foliar application of 25 (SeF1), 50 (SeF2), 100 (SeF3) and
200 (SeF4) mg/L and soil application of 100 mg/L (SeS1) as well as a combination of 100 mg/L Se in soil along
with 50 mg/L Se on leaves (SeS1F2). At start of the experiment, 189 healthy, four-year-old citrus trees of similar
size and normal growth were selected. The trees were divided into three groups of 63 each. Each group received
the aforementioned treatments at the young fruit, expanding fruit and premature fruit stages. The Se was applied
once during each stage before 9:00 am on sunny days. Treatments were arranged in a randomized complete block
design with 9 biological replicates (7 treatments × 9 replicates = 63 citrus trees/ application stage). Foliar
application of Se at rate of 200 mg/L (SeF4) enhanced total Se content in leaves by 105, 34 and 69 % at young
fruit, expanding fruit and premature fruit stages compared to control (p≤0.05). Respective increments in fruits
were 264, 22 and 21 %. The total Se content in leaves were 32 and 40 % higher in the SeF4 (foliar) compared to
SeS1 and SeS1F2 (soil) treatments across all development stages (p≤0.05), respectively. The respective increments
in fruits total Se content were 16 and 52 %. Only at the young fruit stage, the organic Se content in
fruits was significantly higher in the SeF4 compared to soil application treatments (p≤0.05). Single fruit weight
was enhanced by 16.61, 13.69 and 4.36 g by foliar than soil application at young fruit, expanding fruit and
premature fruit stages, respectively. It was significantly higher (155.53 vs. 113.13 g) after application of SeF4
treatment at young fruit stage relative to all other treatments (p≤0.05). The application of SeF4 at the young fruit
stage resulted in an increased seed rate (97 %), total soluble solids (28 %) and solid-to-acid ratio (75 %), while
titratable acid decreased by 26 % compared to the control. Interestingly, Se application had non-significant effects
on the fruit shape index, peel rate and residue rate across all stages (p>0.05). Additionally, a positive
correlation was observed between fruit Se content and several quality indices like total soluble solids, solid acid
ratio, fruit shape index and fruit weight at young fruit stage (p≤0.05). It is concluded that foliar application of Se
at 200 mg/L (SeF4) during young fruit stage improved citrus Se content, its fruit weight and quality indices
establishing these fruits as a valuable source of Se-rich food for human consumption.

A half-diallel cross among seven okra cultivars and twenty-one hybrids was conducted to examine and analyze the general (G.C.A) and specific (S.C.A) combining ability effects and genetics related to multiple yield and yield-related characteristics. The analysis study of variance showed the existence of both additives G.C.A and non-additive effects for all characters with the exception of pod length, which exhibited an additive effect G.C.A, thereby suggesting the predominant role of additive genetic variance in the expression of these traits. Only one hybrid ‘Emerald’ x‘Pusa Sawani’ showed significant positive S.C.A effects on the number of green pods/plants, weight of green pods/plant, and total green pod yield. Based on G.C.A effects, the parent ‘Pusa Sawani’ was a good general combiner for days to 50% flowering, plant height, green pod length, number of green pods/plant, weight of green pods/plant and total green pod yield characters and can be used in breeding programs for improvement of the fruit yield and other yield components characters.

Selenium (Se) is now recognized as one of the essential trace elements required in the diets of both humans and animals due to its significant physiological effects. This study aims to evaluate the in vivo biological effects of Se-enriched low-fat cheese when administered alongside heavy metals. Initially, rats were exposed to sublethal doses of AlCl₃, CdCl₂, and Pb acetate (6.11 %, 10.5 %, and 0.5 % of their LD₅₀ values, respectively). Subsequently, the rats were fed either a control diet or Se-enriched low-fat cheese. Results indicated that the weight of groups fed heavy metals in combination with Se-enriched low-fat cheese was significantly higher (P ≤ 0.05) compared to those fed only heavy metals. Rats fed Se-enriched Kareish cheese had significantly lower creatinine and urea levels compared to the control rats, whose values were within the normal range. Additionally, rats consuming Se-enriched low-fat cheese exhibited lower triglyceride levels and reduced organ weights when exposed to heavy metals, suggesting a decrease in their toxicity. In conclusion, Se intake positively influenced the serum lipid profile and lowered the atherogenic index. The findings suggest a potential protective role of Se-enriched cheese in mitigating damage to the liver, kidneys, heart, and other tissues from the negative effects of heavy elements.

Quinoa (Chenopodium quinoa Willd.) seeds, renowned for their nutritional richness and balanced amino acid profile, offer promising potential as food ingredients. This study focused on extracting and characterizing the protein isolates from red and white quinoa varieties to evaluate their physicochemical and functional properties. Protein isolation involved alkaline solubilization and isoelectric precipitation, followed by characterization through amino acid analysis, phenolic profiling, scanning electron microscopy (SEM), zeta potential measurement, particle size distribution analysis, Differential Scanning Calorimetry (DSC), and rheological studies. The results showed that both the red and white quinoa protein isolates exhibited high protein content and essential amino acids, with notable differences in their amino acid compositions. The phenolic and flavonoid content varied between the red and white quinoa seeds, highlighting their potential antioxidant properties. SEM revealed distinct microstructural differences between the red and white quinoa protein isolates. Zeta potential measurements indicated the negative surface charges, influencing the stability in the solution. A particle size distribution analysis showed the monomodal distributions with minor variations in the mean particle size. The DSC profiles demonstrated multiple denaturation peaks, reflecting the complex protein compositions. Rheological studies indicated diverse gelation behaviors and mechanical properties. Overall, this comprehensive characterization underscores the potential of quinoa protein isolates as functional food ingredients with diverse applications in the food industry