Molecular Diagnosis and Vegetative Compatibility Group Analysis of Fusarium Wilt of Banana in Nepal.

Fusarium wilt of banana (FWB), caused by Fusarium oxysporum f. sp. cubense (Foc), is the most important constraint of the banana industry globally. In Nepal, epidemics resembling FWB have been increasingly observed on the Malbhog cultivar in the past several years. However, the disease has not been officially reported yet, and consequently, little is known about the pathogen present across the country. In this study, we characterized 13 fungal strains isolated from banana plants of the Malbhog cultivar (Silk, AAB) showing symptoms similar to FWB in banana plantations in Nepal. All of the strains were typed as belonging to the F. oxysporum and caused FWB symptoms when inoculated in the Malbhog and Cachaco (Bluggoe, ABB) cultivars. No symptoms were observed in the Williams cultivar (Cavendish, AAA). Vegetative compatibility group (VCG) analysis classified the strains as VCG 0124 or VCG 0125. PCR analyses conducted with primers specific for Foc race 1 (Foc R1) or Foc tropical race 4 (TR4) revealed that all the strains reacted positively for Foc R1 and none for TR4. Altogether, our results demonstrated that the pathogen populations causing FWB of the Malbhog cultivar in Nepal were Foc R1. This work reported, for the first time, the occurrence of FWB in Nepal. Further studies with larger Foc populations are needed to better understand disease epidemiology to design sustainable disease management strategies.

Nutritional and post-harvest quality preservation of mushrooms: A review.

The purpose of this review is to provide information on the nutritional value of mushrooms and how to preserve that quality after harvest. Mushrooms contain a variety of vitamins and minerals, including B, C, and D, and are low in calories and high in fiber (iron, phosphorus, copper, potassium and selenium). Consuming mushrooms may help prevent or treat serious health conditions like cancer, diabetes, and cardiac diseases. Mushrooms are high in protein and low in cholesterol. After being harvested, mushrooms' quality continues to deteriorate, showing signs of discoloration, moisture loss, texture changes, an increase in the number of microorganisms, and nutrient and flavor loss. Maintaining postharvest quality and extending the shelf life of mushrooms requires postharvest preservation techniques, such as physical, chemical, and thermal processes. To preserve its quality during post-harvest, there are a number of steps that must be taken, including precooling and refrigeration, washing with hydrogen peroxide, citric acid, sodium erythorbate, and calcium chloride, edible coating with Aloe vera, apple peel powder, carboxymethyl cellulose, lecithin, and tartaric acid, modified atmosphere packages, and use of high-quality packaging materials like polypropylene. Mushrooms can be kept fresher for longer by steeping and canning. Researchers, farmers, and academics interested in mushroom cultivation and its product diversification could benefit from this review.

Variation in Grain Zinc and Iron Concentrations, Grain Yield and Associated Traits of Biofortified Bread Wheat Genotypes in Nepal.

Wheat (Triticum aestivum L.) is one of the major staples in Nepal providing the bulk of food calories and at least 30% of Fe and Zn intake and 20% of dietary energy and protein consumption; thus, it is essential to improve its nutritional quality. To select high-yielding genotypes with elevated grain zinc and iron concentration, the sixth, seventh, eighth, and ninth HarvestPlus Yield Trials (HPYTs) were conducted across diverse locations in Nepal for four consecutive years: 2015-16, 2016-17, 2017-18, and 2018-19, using 47 biofortified and 3 non-biofortified CIMMYT-bred, bread wheat genotypes: Baj#1, Kachu#1, and WK1204 (local check). Genotypic and spatial variations were found in agro-morphological traits; grain yield and its components; and the grain zinc and iron concentration of tested genotypes. Grain zinc concentration was highest in Khumaltar and lowest in Kabre. Likewise, grain iron concentration was highest in Doti and lowest in Surkhet. Most of the biofortified genotypes were superior for grain yield and for grain zinc and iron concentration to the non-biofortified checks. Combined analyses across environments showed moderate to high heritability for both Zn (0.48-0.81) and Fe (0.46-0.79) except a low heritability for Fe observed for 7th HPYT (0.15). Grain yield was positively correlated with the number of tillers per m2, while negatively correlated with days to heading and maturity, grain iron, grain weight per spike, and thousand grain weight. The grain zinc and iron concentration were positively correlated, suggesting that the simultaneous improvement of both micronutrients is possible through wheat breeding. Extensive testing of CIMMYT derived high Zn wheat lines in Nepal led to the release of five biofortified wheat varieties in 2020 with superior yield, better disease resistance, and 30-40% increased grain Zn and adaptable to a range of wheat growing regions in the country - from the hotter lowland, or Terai, regions to the dry mid- and high-elevation areas.