The pecan tree holds significant economic value due to its versatile cultivation and utilization. To expand its reach in global markets, pecan nut breeding aims to enhance both the quantity and quality of the product through meticulous planning. In this context, phosphorus and zinc are crucial nutrients for pecan nuts, playing a notable role in their nutritional profile. An experiment was conducted to investigate the effects of different levels of phosphorus and zinc on the nutrient content and yield of pecan trees. The experiment was designed in a factorial form with three levels of phosphorus (0, 250, and 500 kg P2O5 ha-1) and three levels of zinc (0, 25, and 50 kg Zn ha-1) in four replications. The results of the experiment showed that increasing the consumption of phosphorus had a significant effect on the concentration of phosphorus and iron in the leaves. However, a higher level of phosphorus application reduced the concentration of copper in the leaves. Similarly, the application of zinc increased the concentration of zinc (from 138.54 to 166.25 mg kg-1) in the leaves but decreased the concentration of phosphorus (from 0.15% to 0.13%). Interestingly, the application of 250 kg ha-1 of phosphorus led to a significant increase in the dry weight of the kernel, while higher levels of phosphorus had the opposite effect. These findings suggest that careful management of phosphorus and zinc levels in pecan orchards can have a significant impact on both nutrient content and yield. This research provides valuable insights for pecan breeders and growers seeking to optimize their practices and improve the quality of their crops. Manuscript profile

Pecan fruit, also known as pecan nut, is a type of nut that is popular for its rich, buttery flavor and crunchy texture. This research aimed to investigate the effects of spraying boric acid and zinc sulfate on the physical traits of pecan fruit in Erbil, Iraq. The experiment was conducted in the spring of 2022 using a completely randomized block design with three levels of boric acid (0, 1500, and 3000 mg l-1) and three levels of zinc sulfate (0, 2500, and 5000 mg l-1). The spraying was carried out before the flower buds opened, and at the time of harvesting, various physical characteristics of the fruit were measured, including length, width, weight, kernel weight, percentage of hull, percentage of shell, percentage of kernel, and absorption of elements in leaves and nuts. The results showed that spraying with boric acid (3000 mg l-1) and zinc sulfate (5000 mg l-1) had the greatest effect on increasing fruit length, while the fruit width was highest in the zinc treatment (5000 mg l-1), and it was significant compared to the control treatment. None of the treatments had a significant effect on fruit weight, kernel weight, percentage of shell, and percentage of hull skin. Moreover, the spraying significantly increased the amount of boron and zinc elements in leaves and nuts. Therefore, it can be concluded that spraying with boric acid and zinc sulfate can be an effective method to improve the physical characteristics of pecan nuts and increase the absorption of essential elements in leaves and nuts. Manuscript profile

To investigate the use of chestnut shell powder, an agricultural industry by-product, as a value-added ingredient for enhancing the nutritional profile of brioche bread, this study examined different factors such as rheological, chemical, volumetric, color properties. The study tested three levels of chestnut shell powder: 5%, 8%, and 10%. A positive correlation between the addition of chestnut shell powder and farinographic characteristics was found. Specifically, the samples containing chestnut shell powder showed higher levels of water absorption (increased by 5-10%), dough expansion time, dough resistance, and farinograph quality number (FQN) compared to the control sample without chestnut shell powder. The extensograph test showed an increase in most of the extensograph characteristics, except for the dough stretchability factor, in the samples containing chestnut shell powder compared to the control sample. In terms of colorimetric properties, the treatment with 10% chestnut shell powder had the lowest lightness score (41.8), while the control sample had the highest score (52.5). The values of redness and yellowness factors were also reported to be the lowest in the control (3.2, 13.9) and the highest in the E3 sample (5.7, 25.2). The chemical test results showed that treatment E3 had the highest values of moisture, ash, fiber, fat, and protein, while the control treatment had the lowest values. Overall, this study suggests that adding chestnut shell powder to brioche bread can enhance its quality and nutritional properties. Manuscript profile