Ginger is one of the earliest known oriental spices grown for its edible rhizome, which is widely used as a fresh vegetable, spice, and as a popular folk medicine. Ginger crop is being affected by insect pests, and pathogenic and non-pathogenic diseases cause production constraints. Severely, various pathogenic diseases of viral, bacterial, fungal, and nematode origin reduce its potential yields drastically. Among the various diseases, soft rot, yellows, Phyllosticta leaf spot, storage rot, bacterial wilt, mosaic, and chlorotic fleck are important. The present chapter includes the symptoms, causative agent, disease cycle, epidemiology and host resistance, cultural, biological, chemical, and integrated management of these diseases.
Part of the book: Ginger Cultivation and Its Antimicrobial and Pharmacological Potentials