Perception gaps that may explain the status of taro ( Colocasia esculenta ) as an “orphan crop”

Hong

et al. 2022

Sci Rep

Recently, plant essential oils (EOs) have attracted special attention in plant disease control and food preservation. Since ancient times, essential oils extracted from plants have exhibited many biological characteristics, especially antimicrobial properties. Recent studies have described the potentials of EOs and derivatives to inhibit the growth and reproduction of microorganisms, mainly in response of overwhelming concerns of consumers about food safety. In the context of returning to nature, with the advancement of science and technology and improved living standards, people have begun to seek solutions for food hygiene without chemical additives. Therefore, biological pesticides and plant-oriented chemicals have received special attention from scientists because they are environmentally friendly and nonhazardous, sustainable, and effective alternatives against many noxious phytopathogens. Present study is intended to appraise the fungicidal properties of ginger EOs to combat leaf blight disease of taro, which threatens global taro production. Farmers often hinge on extremely toxic synthetic fungicides to manage diseases, but the residual effects and resistance of chemicals are unavoidable. The microwave-assisted hydrodistillation method was used for ginger EOs extraction and an FTIR (ATR) spectrometer was used to evaluate their chemical composition and citral was identified as most abundant compound (89.05%) in oil. The pathogen isolated from lesions of diseased taro plants was identified as Phytophthora colocasiae and used as test fungus in the present study. Ginger EO was evaluated in-vitro for antifungal properties against mycelium growth, sporangium production, zoospore germination, leaf, and corm necrosis inhibition. Repeated experiments have shown that the concentration of ginger essential oil (1250 ppm) proved to be the lowest dose to obtain 100% inhibition of fungal growth and spore germination, sporangia formation and leaf necrosis assessment. These results are derived from this fungal species and a hypothesis that involves further research on other plant pathogens to demonstrate the overall potency of essential oils. This study references the easy, economic, and environmental management and control of plant diseases using essential oils and byproducts.

Section: Introductionmentioning

confidence: 99%

Fungicidal properties of ginger (Zingiber officinale) essential oils against Phytophthora colocasiae

Hong

et al. 2022

Sci Rep

Food Processing Preservation

“…Taro is an ancient food crop, with a history dating back over 9000 years (Dereje, 2021). Originating in Southeast Asia, this ancient crop has spread over the world and is now a significant crop in Asia, the Pacific, Africa, and the Caribbean (Matthews & Ghanem, 2021). Taro is a vegetatively propagated monocotyledonous root crop.…”

Section: Introductionmentioning

confidence: 99%

Industrial applications of taro (Colocasia esculenta) as a novel food ingredient: A review

Shah

Saeed

Afzaal

et al. 2022

Taro is an annual herbaceous plant grown in tropical and subtropical regions. Its various parts including corms and leaves are rich in vitamins (C, thiamine, and riboflavin), minerals (calcium and phosphorus), starch, and various bioactive compounds. The phytochemicals and pharmacological potential of taro are effective in mitigating various health maladies including neurological disorders, internal hemorrhage, and cancer. Furthermore, taro possessed various functional properties having various commercial aspects. Taro starch has multifarious potential in the food industry. Taro is a novel ingredient being used as an emulsifier, stabilizer, and prebiotic for the development of various products. It is a rich source of mucilage used in the preparation of various products. The results of various studies endorsed that taro has promising prebiotic potential and is linked to the modulation of healthy gut microbiota. The nutritional, therapeutic, biological, pharmacological, and functional properties are in the limelight of the current review. Novelty impact statement Taro and its parts, such as the stem, corm, and leaves, are high in fiber and vital nutrients and offer a wide range of health benefits, including improved blood sugar management, gut health, and cardiovascular health. Taro starch has a wide range of applications in the food industry. It is a unique ingredient that has been used as an emulsifier, stabilizer, and prebiotic in the development of a variety of food products. Various research has found that taro has key bioactive components and can be utilized to develop a variety of functional foods and nutraceuticals.

“…Although widespread, the plant may have been unremarked until now due to its superficial similarity to wild taro (C. esculenta), which is also abundant in Vietnam and southern China. Taro is a globally-distributed root and leaf crop (Matthews & Ghanem 2021) with many distinct clonally-propagated cultivars (Zhu et al 2000, Orchard 2006, Chair et al 2016.…”

Section: Introductionmentioning

confidence: 99%

Colocasia spongifolia sp. nov. (Araceae) in southern China and central Vietnam

et al. 2022

Self Cite

Colocasia spongifolia sp. nov. (Araceae) is a large herb in forest edges on mountain slopes in southern China and central Vietnam. The plant is remarkable for its distinct vegetative morphology, while floral morphology places it as a close wild relative of C. esculenta (taro), among other closely-related species. The name given here reflects a thick, rubbery, spongy leaf blade unlike the blades in other Colocasia species known to us. The blade has exceptionally large spongy mesophyll cavities that are visible to the naked eye. Vegetative reproduction appears to be limited to direct (though shy) sprouting of lateral buds to form new erect stems, without production of side-tubers or stolons. In contrast to other Colocasia species, dense spreading colonies (clumps or patches) were not seen.