Rashtriya Krishi (English)

Hament Thakur ¹, Shikha Sharma ²

Affiliations
1 Department of Vegetable Science, Punjab Agricultural University, Ludhiana, (Punjab), IN
2 Department of Plant Pathology, Punjab Agricultural University, Ludhiana, (Punjab), IN

Abstract

Chilli pepper or hot pepper is an important spice and vegetable crop of family Solanaceae. Chilli is susceptible to various pathogens involving viruses, which cause heavy production losses. So far 65 viruses have been reported, including chilli leaf curl virus (ChiLCV) infecting chilli throughout the world. The viruses belonging to the family Geminiviridae are among the major limitations that causes huge losses to chilli production. ChiLCV is the most destructive virus in terms of incidence and yield loss. The disease can be identified by typical upward leaf curling, crinkling, puckering and reduction of leaf area along with stunting of whole plants. It is transmitted by whitefly. Although a number of insecticides had been effectively used to manage this pest in the past but it is able to develop resistance very rapidly. Conventional plant breeding techniques remains the major antiviral strategy so far for the development of resistant chilli varieties.

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Hament Thakur ¹

Affiliations
1 Punjab Agricultural University, Ludhiana (Punjab), IN

Abstract

Cancer is a group of diseases in which there is abnormal growth of cells in the body with the ability to spread to other parts of the body. Consumption of fruits and vegetables in our daily diet is associated with reduced risk for many of the common cancers. There is a strong evidence of reduced risk of mouth and pharynx, esophagus, lung, stomach, and colon by consuming fruit and vegetables daily. Like other vegetables, cruciferous vegetables contain a number of nutrients and phytochemicals with cancer chemopreventive properties, including folate, fibre, carotenoids and chlorophyll. However, cruciferous vegetables are unique in that they are rich sources of glucosinolates, sulfur-containing compounds that are responsible for their pungent aromas and bitter taste. Glucosinolates are the major class of secondry metabolites found in brassica crops. The most important glucosinolates found in brassica vegetables are methionine derived glucosinolates. Many organizations, including the National Cancer Institute, recommend the consumption of 5-9 servings (2½-4½ cups) of fruits and vegetables daily, but separate recommendations for cruciferous vegetables have not been established. Compounds such as sulforaphane may help to prevent cancer by increasing the elimination of potential carcinogens from the body and increasing the transcription of tumor suppressor proteins. Glucosinolates are present in relatively high concentrations in cruciferous vegetables, but cooking, particularly boiling and microwaving at high power, may decrease the bioavailability of isothiocyanates.

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