The experiment was conducted in the experimental field of the Horticulture Department, University for Development Studies (UDS), Nyankpala campus with the aim of determining the response of three cucumber cultivars (Marketer, Nandini, Pointset) to the application of sulphate of ammonia as top dressing with respect to fruit yield, and shelf life. It was a 3 x 3 x 2 factorial arranged in a randomized complete block design with three replications. Data was collected on total fruit yield, shelf life and percentage fruit decay in storage. Their effect on the varieties differed significantly to a varying degree. The factors, however, had no significant impact and caused no difference in the fruit yield and fruit weight. 15:15:15 NPK effect on the cucumbers caused a high decay incidence when applied alone or in combination with (NH₄)₂SO₄. Therefore, the application rate may be revised or reduced to experiment if decay incidence would decline in storage. Further studies may extensively be carried out to note if varying the rate of NPK would impact positively on the shelf life of cucumber. (NH₄)₂SO₄ effect increased weight loss in cucumbers hence, better storage techniques should be considered by controlling high temperatures. Complete fertilizer; 15:15:15 NPK and (NH₄)₂SO₄ had a positive impact on protein and fibre. Hence, their application is recommended for increasing protein and fibre level in cucumbers.

A survey on food choices with a randomized sample population of individuals using various social media in Nigeria was conducted during the COVID1-19 pandemic. The data generated was subjected to basic standard statistical analysis. The parameters indicated that 94% of the population is young adults, 58.9 % percent are city dwellers, 63.6% are students, 23.4 % are into business, 86.9% are graduates; 73.8% consume various diets, 23.4% are vegetarians and only 2.8% fed only on proteins, 30.8% of them go on two meals per day. The most choices on influence on food purchases decision are hunger (26.2%), mood (26.2%), past experience (45.8%), quality of the food products (66.7%), cost of the food products (50.5%) and government approval (28%). Also,other most preferred choices are for self-prepared food (40.21%), enhanced local diets (36 %), and a blend of foreign and local diets purchases (24%). Other highest choices include: easy preparation (37.4%), shelf life (29%); cute packaging (23.4%), swelling property preference (20.6%), minimal cooking time and energy preference (37.4%). The weighted sum, index and rank on factors influencing food choices showed that the influence of quality of food product ranked highest, followed by influence on cost. Also preference for enhanced local healthy diets to foreign ranked highest, minimal cooking time and energy costs ranked highest. These nutritional adaptations have implications to individuals, food scientists, manufacturers in the food industry, food regulatory agencies, government and other decision bodies.