ABSTRACT
An experiment was carried out to determination of different effects of hot water and immersion on Total Soluble Solids (TSS) of Different Banana Varieties. The experiment comprised three factors, namely hot water treatments (control, 45°C, 50°C, and 55°C), times of immersion (five minutes and ten minutes) and varieties (Mehersagar and Sabri). The experiment was laid out in completely randomized design with three replications. Main effect of hot water treatments, immersion periods and varieties were showed significant on percent total soluble solid. An increasing trend in TSS contents was observed in all treatments at all stages of ripening. Incase of main effect maximum TSS was found in Control temperature, Sabri variety and five minutes immersion periods respectively. Between two Banana varieties Sabri showed maximum TSS than Mehersagar in all treated conditions. The control treatments consistently showed higher TSS than the treated bananas, although none remained fresh by the 9th day. Five minutes immersed fruits showed maximum TSS than ten minutes in main and combined treatments. Longer immersion period had significantly effects and less increase TSS of the bananas than shorter immersion period. Among the treatments, both varieties showed lowest TSS in five minutes immersion at 50°C temperature than other treatments. Hot water treatment is better than untreated banana for storage and quality of banana.

ABSTRACT
Agriculture and its products are being negatively impacted by climate change, which is concerning the entire world. The production of coffee is heavily reliant on a predictable series of meteorological conditions. Coffee quality and productivity levels are directly impacted by changes in temperature, precipitation patterns, storms, strong winds, and other extreme weather occurrences. This study evaluated coffee production, growth requirements, climate change factors, and the effects of climate change on coffee yields and quality. There is also discussion of potential ways to lessen the impact of climate change on coffee quality and productivity.

ABSTRACT
Coffee is one of the commercial crops grown in many countries including Ethiopia. It contributes for 60% of total GDP in the country. Eight specialty coffee varieties with recommended packages were distributed among farmers in Sidama region and Gedeo zone. This study examines the status of these varieties managed by farmers on their field. Status was investigated against seedling survival rate and varietal uniformity with the objective of establishing specialty coffee seed source. A multistage sampling technique was applied from zonal to kebele levels of administration. Samples were taken purposively at zonal and Woreda levels. Since all Kebeles in the selected Woredas grow specialty coffee, random sampling of these units was done including specific farmer sites. Semi structured questionnaire was applied to generate quantitative data while field level observation and group discussions were conducted to elicit qualitative data. For data analysis, SPSS version 20 was used. Survival rates of the coffee seedlings were 93 and 94.5% for Gedeo and Sidama zones, respectively. Only 5.04% of the respondents planted the distributed seedlings between existing coffee varieties. Hence, 94.96% specialty coffee uniformity was achieved. Finally, it is concluded that nearly 95% of the coffee growers have met the target to serve as specialty coffee seed source in both zones. However, more studies are needed for precise judgment of the surveyed farmers as specialty coffee seed sources of a uniform variety.

ABSTRACT
Despite Ethiopia is endowed with diverse genetic base for the Arabica coffee and is the center of origin, there is still a limited availability of yield competitive improved variety; hence, the national average productivity is far below the world’s average. Due to this reason, the national average productivity is very low. From the various sets of pure lines variety development program in Ethiopia, it had been observed that it is rarely possible to improve yield above 1800-2000 kg/ha through direct selection indicating the need to look heterotic hybrids to maximize yield as high as 2500- 3000 kg/ha. Thus, it could be useful to further evaluate the performance of the best performing hybrids for yield and growth characters at full bearing stage to identify high yielding hybrids for commercial use. Therefore, to bridge this gap and improve coffee productivity, it is essential to develop hybrid coffee varieties that are high yielding, stable and disease resistant. Therefore, this study aimed to evaluate coffee hybrid genotypes for yield and yield components. The experiment was conducted at Awada and Leku to depict the growth and yield characteristics of four Arabica coffee promising hybrid genotypes). The experiment was conducted by using a randomized complete block design (RCBD) with three replications during the years from 2016 to 2021. Data were collected for plant height, number of primary branches, number of secondary branches, length of the longest primary branch, number of main stem nodes, stem girth, internode length on the main stem, canopy diameter and yield for three consecutive years (2019 to 2021) per hectare basis. The results revealed the existence of statistically significant variations among the growth characters. Total plant height (1.99-2.45m), stem diameter (2.82–3.45cm), canopy diameter (199– 221.77cm), number of main stem nodes (27.96 – 30.66), number of primary branches (52.08 – 58.83), number of secondary branches (148.23 – 179.25), average ...