Onions, often referred to as the “Queen of the kitchen”, play a vital role in enhancing dishes with their distinctive flavor, phenols, and flavonoids. Despite their significance, the onion market faces considerable volatility due to seasonal variations and substantial postharvest losses, resulting in significant price fluctuations. These losses can reach up to 40%, primarily due to improper handling, sprouting, rotting, inadequate storage, and limited infrastructure, with microbial spoilage alone accounting for 15%-20% of the total losses. Conventional onion storage methods demand substantial investments but often fail to effectively manage temperature and relative humidity (RH) fluctuations, which are critical for maintaining bulb shelf life. This study focuses on developing an on-farm evaporative cooled onion storage structure (ECOSS) to provide a long-term storage solution for onions. Results demonstrated that the ECOSS maintained internal temperatures between 24.5°C-31.3°C (average 27.1°C) and suitable RH levels throughout the storage period, with minimum values between 63.7%-67.2% and maximum values between 74.1%-75.5%. Physiological loss in weight (PLW), sprouting, and rotting were lowest at the 0.91 m storage height compared to 1.82 m after 5 months of storage. Onion firmness decreased over time, with the lowest firmness observed at 1.82 m (14.68 N). The net profit per ton of onions stored from May to September was INR6021 for the ECOSS, compared to INR2553 for traditional onion storage structure (TOSS). The ECOSS offers a cost-effective and efficient solution for reducing postharvest losses and enhancing onion storage.

Olive leaves and pomace are being wasted in Pakistan and remain unexplored concerning their bioactivity and fatty acids. The objective of the present work is to study fatty acids and antioxidant potentials of olive leaves and fruit pomace indigenous to Pakistan. The antioxidant potential of both water extract (WE) and ethanol extract (EE) of olive leaves and fruit pomace was also investigated. Results showed that olive leaves exhibited the highest oleic acid content (54.60%±3.40%), followed by palmitic acid (15.20%±1.20%). For olive pomace, oleic acid was the most abundant fatty acid (59.30%±2.40%), while palmitic acid and linoleic acid were recorded at 6.30%±0.56% and 5.2%±0.61%, respectively. However, oleic acid (59.30%±2.40%) was present in the highest quantities in olive pomace, followed by palmitic acid (6.30%±0.56%) and linoleic acid (5.20%±0.61%). The EE of olive leaves had higher total phenolics (1902.00±189.00 mg GAE/100 g) than WE (1216.00±143.00 mg GAE/100 g). The WE of olive pomace had higher total phenolics (292.40±18.00 mg GAE/100 g) than EE (201.80±15.00 mg GAE/100 g). The scavenging activity of DPPH of ethanol-soluble extracts (EE) (60.60±3.50 µM TE/g) of olive leaves was also greater than their respective water-soluble extracts (WE) (51.20±3.00 µM TE/g). Similarly, scavenging activity of ABTS of EE (9.88±0.90 µM TE/g) of olive leaves was greater as compared to WE (3.24±0.40 µM TE/g) of leaves. The DPPH radical scavenging activity of EE (29.44±1.10 µM TE/g) of olive pomace was higher than its respective WE (14.24±1.40 µM TE/g). However, the ABTS scavenging activity of EE (6.05±0.90 µM TE/g) of olive pomace did not vary significantly (p<0.05) with regard to its respective WE (5.99±0.45 µM TE/g). Results concluded that olive leaves and olive pomace are good sources of fatty acids and antioxidants, which are recommended in food application according to a sustainable approach strategy.