The presented study determined the effects of wheat seed rate and herbicide types on weed population and growth and the grain yield of wheat (Triticum aestivum L.). The experiment had a randomized complete block design with a split plot arrangement and two factors. The first factor was three seed rates (100, 150, and 200 kg ha^-1), and the second was the use of two herbicides (chemical herbicide ‘Chevalier’ at 300 g ha^-1, and biological herbicide ‘Trichozon’ 2 g m^-2), with the control treatment (with no herbicide). The results showed the significant superiority of the highest seed rate (200 kg ha^-1) recording minimal weeds and the lowest weed dry weight per square meter. The said seed rate also gave the highest plant height, number of tillers and spikes, and grain and biological yields. In contrast, the seed rate of 100 kg ha^-1 emerged with the maximum weeds, weed dry weight per square meter and number of kernels per spike. The chemical herbicide Chevalier showed superiority in recording the least weeds and lowest weed dry weight per square meter, the highest plant height, number of tillers and spikes per meter square, and maximum grain and biological yields.

Keywords: Wheat, seed rate, herbicide types, weeds population, growth and yield traits

Key findings: The study revealed the seed rate of 200 kg ha^-1 and the use of chemical herbicide ‘Chevalier’ reduced the weeds population and its dry weight in the wheat crop, which eventually enhanced the crop’s growth and yield.

The current investigations on green onion (Allium cepa L.) commenced during the crop season of 2021–2022 at the University of Mosul, Mosul, Iraq. The presented research examined the effect of foliar application of humic acid and seaweed extract on the growth and production of green onions. The first factor involved spraying of humic acid (H) at different concentrations (0, 1, and 2 ml L^-1). The second factor had the foliar application of seaweed extract (Super 50) (S) with different concentrations (0, 1, and 2 ml L^-1). The study used the local onion cultivar Crystal in the research, planted in a randomized complete block design with three replications. Furthermore, spraying with seaweed extract, and humic acid not only exceeded the control treatment in tubular leaf count, bulb width, and bulb length, but also surpassed the vegetative growth and growth rate in onions. The best measurements came from the foliar treatment, where the interaction of humic acid with seaweed with the same concentration (2 ml L^-1) resulted in no significant differences for growth traits and bulb yield. However, the bulb yield was 693.3 t ha^-1 in the experimental treatments, while 553.3 t ha^-1 for the control group.

Keywords: Green onion (Allium cepa L.), humic acid, seaweed, factors interaction, growth, bulb yield traits

Key findings: Modern fertilization methods, including using organic fertilizers and seaweed, resulted in enhanced vegetative growth attributes and increased yield of green onions (Allium cepa L.).

The study commenced in March-September, 2023, in the canopy of the University of Kerbala, Kerbala, Iraq. The experiment’s implementation relied on a completely randomized block design (RCBD) with three factors. The first was pomegranate (Punica granatum L.) cultivars (Wonderful and Slimi), the second was the marine algae extract at three concentrations (0, 1.5, and 3 ml L^-1), and the third was the Humax acid at three concentrations (0, 0.25, and 0.50 g L^-1). The most important results revealed the Wonderful cultivar significantly superior to the Slimi cultivar in all studied vegetative traits, recording the highest average of the following: increases in the seedling height, seedling stem diameter, the number of leaves per seedling, the total leaf area, relative moisture content in the leaves, and dry matter percentage. The marine algae treatment of 3 ml L^-1 showed significant superiority to other extract concentrations in the vegetative growth trait. It included increases in the seedling height, seedling stem diameter, number of leaves per seedling, total leaf area, relative moisture content in the leaves, and dry matter percentage. Humax acid treatment of 0.50 g L^-1 was notably better than the other Humax acid concentrations in all studied vegetative traits.

Keywords: Pomegranate (P. granatum L.), cultivars, marine algae extract, Humax acid, growth traits

Key findings: The treatment of the cultivar Wonderful with 3 ml L^-1 of marine algae extract and 0.50 g L^-1 of Humax acid recorded the highest average in all vegetative growth traits of the pomegranate (P. granatum L.).

An investigation of the effects of varying lime concentrations (0.1%, 0.3%, 0.5%, 0.7%, and 0.9%) on the color and sensory properties of quispiño, a traditional product made from the grains of quinoa (Chenopodium quinoa Willd.), was the focus of this study. The primary objectives were to evaluate the influence of lime concentrations on color parameters (L*, a*, b*, chromaticity, and hue angle), assess the net color difference (ΔE) between raw and cooked dough, and conduct a sensory acceptability test. The results showed significant variations in the color properties of the dough, with the optimal lime concentration (0.7%) superior for color maintenance and sensory acceptability. The optimal concentration achieved the balance between the visual appearance and flavor. However, the higher lime concentration (0.9%) improved the taste and aroma but affecting the appearance. Sensory evaluation involving 40 untrained panelists confirmed that quispiño with lime concentration at 0.7% was the most acceptable for color, taste, and appearance. The latest research highlighted the cultural and biochemical importance of lime in traditional food preparation, providing a scientific basis for optimizing traditional products like quispiño, while maintaining their sensory and cultural significance.

Keywords: Quispiño, Quinoa (C. quinoa), lime concentrations, color properties, sensory evaluation, traditional food

Key findings: For quispiño preparation, the optimal lime concentration (0.7%) proved most appropriate for balancing its color, taste, and appearance. Higher lime level (0.9%) enhanced the flavor and aroma, but negatively affected the appearance.