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T omato (Lycopersicon esculentum Mill.) from the family of Solanaceae is one of the worldwide important vegetables has essential because it can consume as fresh and also in processed forms (Mutari and Debbie, 2011). Tomatoes are perishable in nature, in Pakistan during high temperature the production decreases and causes the loss of supply of tomato in summer season as compared to winter (Tahir et al., 2021). Values of tomatoes are increasing on daily basis as tomatoes are rich in many nutritional components Abstract | This study evaluates changes in physiological i.e., ash content, moisture content, pH, (total titratable acidity) TTA, (Total soluble solids) TSS, antioxidant activity using 2, 2-diphenyl, 1-picryl hydrazyl (DPPH) and antimicrobial activity in Roma VF tomato variety was assessed within three different mature levels viz., green, pink and red. Outcomes from recent study pointed out that maturity levels involved to change the quality of tomato. Moisture and ash increased with the maturity ranged from 89.38±0.54 to 93.34±0.48 and 0.35±0.02 to 0.41±0.02% respectively. pH increases 4.23±0.15 to 4.77±0.15 and % Titratable acidity decreased 0.77±0.03 to 0.62±0.01 with the increase in ripening. In addition, increase in TSS (5.1-6.0 o brix) and juice content with maturity stages (20.3-28.6 ml 500gm-1) from green to red tomatoes. Antioxidant activity (DPPH) continuously increased from green to red tomato level (37.5-46.3 %). Lycopene content is an antioxidant also increased from 22.1-33.5 mg/kg. Vitamin C content increase from green to pink (4 mg/100 g f.w to 17mg/100g f.w), then decrease till reached towards final stages red 14.5mg/100g f.w indicating decaying of fruits. Antimicrobial activity revealed that mature green has higher activity comparison to half and full ripe stages. Green stages showed ZOI of antimicrobial (10.7-11.6mm) and for antifungal (11.2-11.8mm) in methanol and acetone extracts. It was concluded from the results that ripening stage has effects on the nutritional values which point out that the ideal maturity stage to maintain optimal postharvest storage ability and nutritional value is breaking stage of fresh tomato which is the most suitable for storage.

A study was conducted to evaluate drinking water safety at three different levels including sources, system and household in district Bagh, an earthquake affected area of Azad Jammu and Kashmir Pakistan. Portable water testing kit (Oxfam-DelAgua) was used for the detection of thermo-tolerant fecal coliform (Escherichia coli). A total (n=254) number of drinking water samples were examined for the presence of fecal coliform. It was found that, 68.5% (174 out of 254) of the overall samples tested were contaminated with Escherichia coli. The 52% (40 out of 77) of the water samples at source level, whereas 69% (58 out of 84) of water sample collected from system and 71% (66 out of 93) at household level were found contaminated with Escherichia coli. It was concluded that unprotected drinking water sources, improper management of waste, vulnerable sewage and ignorance regarding health and hygiene are the main reason of water contamination in the area.

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