Background: Black gram (Vigna mungo L.), a vital legume crop, frequently encounters growth challenges due to environmental stress, leading to reduced yield and productivity. This study aimed to determine the impact of putrescine and cadaverine on the morpho-physiological growth of the black gram variety MASH 1008.&nbsp; 
 
Methods: The present piece of work was executed on the Research Farm of Lovely Professional University in the summer season of 2022-2023 in a randomized block design with a total of 8 possible combinations of polyamines i.e. Putrescine and Cadaverine with 3 replications. 
 
Result: Among the treatments, the most effective treatment was T3, i.e. putrescine (1.5 mM) +cadaverine (1 mM), which was observed as a statistically highly significant at p&lt;0.05% for most of the parameters, resulting in maximum plant height, number of leaves, fresh weight, dry weight, leaf area, leaf area index (LAI), crop growth rate (CGR), leaf area duration (LAD), chlorophyll index and total chlorophyll content, Chlorophyll a and b (66.74 cm, 20.47, 71.52, 12.27 g plant-1, 433.90 cm2 plant-1, 1.91, 54.91 mg g-1 day-1, 0.938, 54.13, 2.71, 1.13 and 1.17 mg g-1 at 90 DAS respectively. These results strongly suggest that applying polyamines, particularly the combination of putrescine and cadaverine, can significantly enhance morpho-physiological growth and yield of black gram, especially under adverse environmental conditions.

Optimizing Morpho-Physiological Traits of Black Gram (Vigna mungo L.) in the Summer Season Mediated by Putrescine and Cadaverine&nbsp;

<div>Background: Biogenic amines (BAs) are low molecular weight organic bases with biological activity that are formed in foods by microbial decarboxylation of the corresponding amino acids or by transamination of aldehydes and ketones by amino acid transaminases. As these BAs are toxic and act as a spoilage indicator, their presence determines the quality of food. 
 
Methods: Milk and selected milk products were assessed for the presence of selected BAs such as histamine, tyramine, tryptamine, spermine, spermidine, cadaverine and putrescine using HPTLC.&nbsp; 
 
Result: It was observed that histamine, spermidine and tryptamine were present in the raw as well as pasteurized milk of cow and buffalo. Pasteurised milk found to show low concentration of tryptamine than the raw milk. Cheese was found with the presence of histamine, tryptamine and putrescine throughout the storage. Though, BAs are present within safe limit in all the milk and selected milk products but their presence indicates a serious quality concern.&nbsp;</div>

Optimizing Morpho-Physiological Traits of Black Gram (Vigna mungo L.) in the Summer Season Mediated by Putrescine and Cadaverine

Assessment of Biogenic Amines in Milk and Selected Milk Products