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The experiment was conducted to evaluate the dehydration kinetics and quantify its effect on the various physicochemical properties of the osmo‐dehydrated plum during storage at an ambient condition. The six treatments with a combination of three different sucrose–sodium chloride concentrations and two peeling conditions were selected in the experiment. Among the treatments, peeled plum dipped into 5% NaCl solution exhibited a faster drying rate. Concerning the rehydration properties of the osmo‐dehydrated plum, the whole plum immersed into 500B sucrose solution showed the highest reconstitution behavior and the lowest moisture content (wb). The highest values of water activity of 0.514 and the lowest values of texture 1.79 N‐mm2 were investigated in 500B sucrose treated whole plum. The peeled plum obtained the highest lightness (L), redness (a*), and yellowness (b*) compared to the unpeeled plum. Osmo‐dehydrated plum with high sugar solution contained more sugar and less total phenolic content nevertheless using only 5% NaCl resulted in less sugar and more total phenolic content after the treatment. The osmo‐dehydrated whole plums prepared in 500B sucrose scored the highest overall acceptability (8.0, e.g., like very much) followed by the 500B sucrose with peeled plum envisaged the sensory evaluation analysis. In conclusion, the osmo‐dehydrated plum treated in 500B sucrose and unpeeled condition performed better with a view to the overall plum quality, color, and acceptability judged by the expert panelists even after 12 months of storage at room temperature. Peeled plum exhibited faster drying rate along with highest lightness (L), redness (a*), and yellowness (b*) compared to the unpeeled plum. The maximum values of water activity and the lowest texture were investigated in 500B sucrose treated whole plum. Osmo‐dehydrated plums prepared from the whole and peeled plum using only 5% NaCl solution resulted in less sugar and more total phenolic content. With a view to the dehydrated plum overall quality, color, and acceptability, unpeeled plum treated in 500B sucrose performed better.

Reasonable use of agricultural machinery has an extraordinary potential for poverty alleviation by increasing land and labor productivity in Thailand, Vietnam, and even in Bangladesh. This study was conducted under a program entitled “Agriculture Mechanization, Agro-Processing, Value addition and Export Market Development in Thailand and Vietnam from 1–14 November, 20I9” from the Ministry of Agriculture, Bangladesh. In all three distinct nations, farming activities represent a significant area of activity and remains the biggest wellspring of agricultural business. About 10.5% of Thailand’s, 21.5% of Vietnam’s, and 14.23% of Bangladesh’s GDP come from agriculture. For sustainable development, it is essential to modernize agriculture through the mechanization of its operations, which is therefore inevitable in the studied countries. Thailand’s government started mechanization in 1891 with the import of steam-powered tractor and rotary hoes. Since then the country has witnessed several milestones in the course of mechanization development. The focal plain agro-ecological zone of the state is the maximum and almost fully modernized area. As of now, there are two methods of practicing farming apparatus use: as a proprietor and/or through custom renting provision which coincides with Vietnam and Bangladesh. Historically, mechanization patterns in Vietnam can been described by tillage machinery with associated implement equipment use preceding 1975. This was non-linear, followed by a decreasing trend during the 80s prior to recovery during the 90s, with significant disparities in implementation status across the areas. In 2018, the number of tillage implements and harvesters was boosted about 1.6 and 25.6 times, respectively compared with 2006. The percentage of machinery use in soil tillage operation is 80% of the whole territory of cultivable land in Vietnam, compared to about 90% in Bangladesh and 100% in Thailand. Mechanization in Bangladesh started before independence with the importation of 2-wheel tractors and irrigation pumps in the last part of the 1960s as part of ‘Green Revolution’ activities. To continue this momentum, the Bangladesh Government permitted the continuation of agricultural machinery importation after later autonomy. Machinery use in different agricultural activities has increased in recent years in the areas of irrigation, land preparation, intercultural operation, and threshing. Though its degree of advancement is by and large still quite low contrasted with other South Asian nations, it is noticeable that the most recent two decades, the pace of mechanization has increased rapidly with the increase of mechanical power use in farm activities. The use of farm machinery in rice cultivation has been the most amazing when contrasted with different crops in these three nations. A clear comparison has been given in the paper, which aims to help researchers and policymakers take necessary measures.

Jellies are usually preserved by artificial preservatives where they have harmful side effects and health hazards especially to infants. Honey and fresh lemon extract juice is a natural preservative and is considered a good substitute for artificial preservative. Due to increasing level of demand regarding health concern issue safe food, an attempt has undertaken to formulate the artificial preservative free guava–pineapple jelly and their marketability, physicochemical, bioactive compounds, microbial and antioxidant properties analysis during storage. In this study, the jelly was formulated using artificial preservative potassium metabisulphite (KMS) (T 1 ), natural preservative honey and fresh lemon extract juice (T 2 and T 3 ), without artificial and natural preservative (T 4 ) using different proportion of guava–pineapple extracted juice. Results of different treated jelly showed that T 2 and T 3 jelly was nutritionally superior. Bioactive compounds and antioxidant properties was highly present in T 2 and T 3 jelly. The brightest color (L* and C*) and highest hue angle (H*) value was noted in honey and fresh lemon extract juice treated jelly T 2 and T 3 upto 8 months of storage but after 9 months, darkest color was noted gradually. The consumer acceptance was extended to honey and lemon extract juice treated jelly (T 2 and T 3 ) for their impressive color and flavor. High incidence of microbial load was recorded in preservative free (both natural and artificial) jelly (T 4 ). Low incidence of microbial load obtained from this study gives an indication that T 2 and T 3 jelly is microbiologically safe as natural jelly. Shelf life of natural preservative treated jelly (T 2 and T 3 ) could be extended upto 8 months and artificial preservative treated jelly could be upto 9 months (T 1 ) at ambient condition without any quality deterioration. Overall, honey and fresh lemon extract juice are valuable source of natural preservative for formulation of fruit jelly. The processors could process and preserve the fruit jelly with decent aroma by applying this technology as an alternative to artificial food additives.