Effect of Natural Antibrowning Agents and Natural Source of Edible Coating on Physicochical and Antioxidant Properties of Packed Fresh-Cut and Fresh Produce

Improvement of the Growth and Yield Performance of Cereals and Vegetables Through Seed Priming with Probiotics

Evaluate the different concentrations and timing of application of probiotics on cereals and vegetable crops

Identify the root morphology, phytochemicals, and gene expression of IAA on cereal and vegetable seedlings as influenced by probiotics

Evaluate the growth and yield performance of primed cereal and vegetable crops

The Production of Microgreens Using Vegetables in llocos Norte to Achieve Food Security and Sustainability