No abstract

Isolates of Sclerotium cepivorum from the Holland-Bradford Marsh, Ontario, Canada (n ¼ 146) and other locations (n ¼ 23) were evaluated for mycelial compatibility in agar culture and by transmitted light microscopy. In compatible interactions, hyphae of paired colonies anastomosed without cell deterioration or death at the point of fusion. In some incompatible interactions, hyphae of paired colonies were initially similar to those of compatible interactions but were later followed by deterioration or death of the fused cells. Incompatible interactions were associated with a red-brown colour that, in mass, produced a dark line at the junction of the two colonies. In other incompatible interactions, hyphae were observed to bypass or repel each other without fusing. Compatible and incompatible reactions were used to define nine mycelial compatibility groups (MCGs) among the isolates examined. Among isolates from Ontario, no incompatibility responses were observed among isolates from individual fields (e.g. no intrafield variability) but two MCGs were found among isolates from different fields (e.g. interfield variability). Among isolates from other regions, seven additional MCGs were detected that consisted of one to eight isolates. Two isolates were variable in reaction and were not assigned to any MCG. Three isolates from Switzerland were compatible with MCG-1 isolates from Ontario; and one isolate from Switzerland, two from England, two from New Zealand, and two from Australia were all intercompatible. The results establish that mycelial compatibility can be used to reflect genetic heterogeneity among isolates of S. cepivorum.

Vegetables are important in human diets as a side dish eaten either cooked or raw as in salads. They are important for their nutritional contribution as major sources of minerals, vitamins, nine essential amino acids, beneficial phytochemicals, fibre and interesting colour from an aesthetic point of view. Despite the immerse health benefits offered by vegetables there are challenges encountered in their post-harvest handling and storage up to consumption. Challenges include post-harvest losses due to diseases. Some losses occur even at household level when vegetables are not stored appropriately when stored under the sink where humidity can be high leading to an environment which promotes diseases. Diseases in the post-harvest chain are caused by bacteria and opportunistic pathogenic fungi. Post-harvest losses of vegetables are not only a threat to nutritional security but a threat to food security as well. The aim of this research study was to document major post-harvest diseases of vegetables found in the Kingdom of Eswatini and to suggest appropriate management strategies or ways of alleviating them.

Genetic manipulation of plants is the science where there is deliberate modification of the genetic make up of plants. Such plants are referred to as genetically modified (GM) organisms. The practice of genetic manipulation of organisms has been practiced since ancient times, it is only that nowadays there is use of advanced technologies. However there are critics of GM technologies which include organic farmers, religious groups, environmentalists, trade protectionists, some politicians, some naturalists and African traditionalists. Some of the fears pertain to potential toxicity, allergenicity, possible antibiotic resistance, carcinogenicity and possible genetic contamination of other crops and wild flora. Other concerns include possible creation of new Masarirambi et al.; JEAI, 41(2): 1-7, 2019; Article no.JEAI.51673 2 viruses, restriction of seed availability and fear of the unknown. On the other hand there are benefits which may outweigh the disadvantages of GM technology. Benefits include improvement of shelf life of fruits and vegetables and their nutritional content. The aim of this study (review) was to explore the link between genetic manipulation and product shelf life of fruits and vegetables in a developing world perspective. Mini-review Article

Traditional (indigenous) vegetables of the Kingdom of Eswatini are important for their contribution to human nutrition. They are major sources of vitamins and minerals. They provide fibre which is required for the proper functioning of the human digestive system. Traditional vegetables are important economically however, no assessments have been done in the Kingdom of Eswatini to measure their contribution to the gross domestic product (GDP). A traditional vegetable concern provides employment and thus income, and ensuring food and nutritional security, and hence striving to attain sustainable development goals (SDGs) pertaining to human health, nutrition, food security and biodiversity. Traditional vegetables are infested relatively less by insect pests and diseases. They relatively out compete weeds in terms of resources essential for growth and development. In food, traditional vegetables provide interesting colour, texture and variety. Despite the immense importance of traditional vegetables, they have been neglected and regarded as poor man's food with no research prioritisation. The objective of this study was to explore their present status, prioritize consumer education, explore their importance as climate smart vegetables and to document their contribution to biodiversity.