Fusarial wilt of chilli and it¿s management
Khedar, Abhinav / Lal, Abhilasha A.
Chilli is considered a good source of vitamin C (ascorbic acid) in food and beverage industries. It is also source of vitamin A and E. Apart from these, small quantity of protein, fats, carbohydrates and traces of minerals are also present. It has also acquired a great importance because of the presence of 'oleoresin', which permits better distribution of color and flavor in foods. Fusarium wilt (Fusarium oxysporum f sp .capsici) is one of the...