Protected cultivation offers an effective approach for producing high-quality vegetable seeds by providing a controlled environment that protects crops from climatic variability, pests and diseases. Structures such as greenhouses, insect-proof net houses and polyhouses help maintain favourable conditions for seed production. Practices like raising healthy seedlings, through plug tray technology, proper training and pruning and efficient pollination management improve seed yield and quality. Compared to open-field conditions, protected structures can significantly enhance seed production in crops like tomato, cucumber, pepper and muskmelon making it a promising strategy for sustainable hybrid seed production.

Bixa orellana, commonly known as annatto or lipstick tree, is a valuable medicinal and industrial plant widely distributed in tropical and subtropical regions. The plant is renowned for its bright red-orange pigment, bixin, which is extensively used as a natural colorant in food, cosmetics, pharmaceuticals, and textile industries. In recent years, Bixa orellana has gained significant attention due to its rich phytochemical composition, including carotenoids, flavonoids, tannins, terpenoids, and phenolic compounds, which exhibit antioxidant, antimicrobial, anti-inflammatory, antidiabetic, and wound-healing properties. Various plant parts such as seeds, leaves, roots, and bark are traditionally utilized in ethnomedicine for treating skin disorders, digestive ailments, fever, and respiratory problems. Biotechnological approaches including plant tissue culture, micropropagation, callus culture, and secondary metabolite enhancement have further expanded the commercial and pharmaceutical potential of this species. The increasing demand for natural bioactive compounds and eco-friendly products highlights the importance of Bixa orellana as a promising resource for sustainable agriculture, herbal medicine, and biotechnology-based industries.

Postharvest spoilage of fruits causes major food and economic losses worldwide. This article highlights a natural and sustainable preservation method using p-anisaldehyde, a bioactive compound from fennel essential oil, encapsulated within V-type starch and ?-cyclodextrin. The encapsulation system protects the compound and enables its slow release as a vapour, helping to reduce mould growth and extend the shelf life of cherries. This biodegradable and chemical-free approach offers a promising alternative for safer food preservation and sustainable packaging solutions.