Red pepper is an important agricultural product due to its high vitamin C, carotenoid, phenolic compound, and capsaicinoid content. However, the high moisture content after harvest causes microbial spoilage, shortening the product's shelf life. To prevent this, it has become necessary to use various drying methods. This review aims to evaluate the effects of different drying techniques on the product quality of red pepper. The evaluations revealed that sun drying, the oldest and most traditional method, has disadvantages such as long drying time and loss of product quality, despite its low cost......

KEYWORDS: red pepper; Capsicum annuum; drying techniques; bioactive compounds; hybrid drying techniques.

Common bean (Phaseolus vulgaris L.) is an important legume crop worldwide due to its high nutritional value and role in sustainable agricultural systems. However, viral diseases constitute a major constraint to bean production by causing significant yield and quality losses. Among these viruses, Bean yellow mosaic virus (BYMV), a member of the genus Potyvirus (family Potyviridae), is widely distributed in legume-growing regions. Despite its economic importance, information on the occurrence and distribution of BYMV in certain bean-producing areas of Turkey remains limited.......

KEYWORDS: Bean, Bean yellow mosaic virus, Detection, DAS-ELISA.