This article presents a study on the performance of green maize crops and soil nutrient changes resulting from the application of fortified cow dung as an organic fertilizer. The aim of this research is to explore sustainable agriculture practices by evaluating the effectiveness of cow dung fortified with additional nutrients on crop growth and soil fertility. The experimental methodology includes the application of fortified cow dung to green maize fields, monitoring crop performance, and analyzing changes in soil nutrient levels. The findings indicate that the use of fortified cow dung as an organic fertilizer positively influences the growth and yield of green maize, while improving soil nutrient content and promoting sustainable agricultural practices.

Lime is a commercially important citrus fruit in Tunisia, and there is a need for genetic characterization of local lime genotypes to aid cultivar identification and breeding. In this study, pomological traits were used to genetically characterize 25 Tunisian lime genotypes. The results showed significant variation in fruit characteristics, including fruit weight, peel thickness, and juice content. Principal component analysis and cluster analysis based on pomological traits were used to group the genotypes into three main clusters. Molecular analysis using simple sequence repeat (SSR) markers confirmed the genetic diversity observed based on pomological traits. The findings of this study provide useful information for the identification and breeding of Tunisian lime cultivars.

Mango pulp is a widely consumed product with a high demand in the global market. The development and evaluation of mango pulp with good sensory attributes and adequate storability is crucial for meeting the growing demand for this product. In this study, we developed mango pulp using ripe mangoes and evaluated its sensory attributes and storability. We analyzed the chemical composition of the pulp and assessed its microbiological quality during storage at different temperatures. Our results showed that the developed mango pulp had good sensory attributes and a shelf life of up to six months at 4°C. The chemical analysis revealed that the pulp was rich in carbohydrates and vitamins, and the microbiological analysis showed that the pulp was safe for consumption. Our findings suggest that the developed mango pulp is a promising product with good acceptability and storability.