This study was conducted to know cropping cycles required to improve OM status in soil and to investigate the effects of medium-term tillage practices on soil properties and crop yields in Grey Terrace soil of Bangladesh under wheat-mungbean-T. aman cropping system. Four different tillage practices, namely, zero tillage (ZT), minimum tillage (MT), conventional tillage (CT), and deep tillage (DT), were studied in a randomized complete block (RCB) design with four replications. Tillage practices showed positive effects on soil properties and crop yields. After four cropping cycles, the highest OM accumulation, the maximum root mass density (0–15 cm soil depth), and the improved physical and chemical properties were recorded in the conservational tillage practices. Bulk and particle densities were decreased due to tillage practices, having the highest reduction of these properties and the highest increase of porosity and field capacity in zero tillage. The highest total N, P, K, and S in their available forms were recorded in zero tillage. All tillage practices showed similar yield after four years of cropping cycles. Therefore, we conclude that zero tillage with 20% residue retention was found to be suitable for soil health and achieving optimum yield under the cropping system in Grey Terrace soil (Aeric Albaquept).

Table olives are one of the oldest vegetable fermented foods in the Mediterranean area. Beside their economic impact, fermented table olives represent also an important healthy food in the Mediterranean diet, because of their high content of bioactive and health-promoting compounds. However, olive fermentation is still craft-based following traditional processes, which can lead to a not fully predictable final product with the risk of spontaneous alterations. Nowadays, food industries have to face consumer demands for safe and healthy products. This review offers an overview about the main technologies used for olive fermentation and the role of lactic acid bacteria and yeasts characterizing this niche during the fermentation. Particular attention is offered to the selection and use of microorganisms as starter cultures to fasten and improve the safety of table olives. The development and implementation of multifunctional starter cultures in order to obtain heath-oriented table olives is also discussed.

4Wetland rice (Oryza sativa L.) production contributes 55% of agricultural greenhouse gas 5 (GHG) emissions in the world. Hence any new technology with the potential to reduce the 6 GHG emissions of wetland rice could make a significant contribution to total global warming 7 mitigation by agriculture. We applied a streamlined life cycle assessment to the effect of a emissions of 1 tonne of rice varied from 1.11 to 1.57 tonne CO 2 -eq in the 100-year horizon. 19For all four treatments, soil methane (CH 4 ) was the predominant GHG emitted (comprising 20 60-67% of the total) followed by emission from on-farm machinery use. The UTLR was the 21 most effective GHG mitigation option (it avoided 29%, 16% and 6% of the total GHG

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