Mushrooms for integrated and diversified nutrition

            Mushrooms were considered as “Objects of mystery” by the primitive man, and were realized as food much before civilization. Mushrooms have been variously used in different cultures from being priced as “Food of Gods” in the Roman culture to tools of psychological sedation for the Mexican warriors. Most of the edible mushrooms are saprophytic growing on decomposed organic plant matter. Mushrooms play varied and important roles in human nutrition and health. They are unique nutrition dense vegetables with quality high protein, very low fat, zero cholesterol, low carbohydrates, low glycemic index, high fiber, good cardiac friendly sodium to potassium ratio and some unique bioactive compounds like ergothioneine and polysaccharides. These unique nutritive properties of mushrooms make them a recommended food for diabetics, body weight management, hypertension and cardiac well-being. The concept of selenium rich mushrooms for slowing down the progress of AIDS has been gaining importance in the recent years. Apart from being a healthy vegetable, the unique lignocellulosic waste-based production system of mushrooms makes them the most ecofriendly zero waste green technology with immense environmental benefits (Gupta et al., 2004, Jain et al., 2014 and & Pandey et al., 2014). Despite many environmental and nutritional benefits; mushrooms yet have not become a part of daily nutrition in the Indian diet and the per capita consumption still remains very low at 70 grams per annum. There is a need to educate and enhance the awareness among the people about the nutritional and health potential of mushrooms. There is also the need to draw the attention towards integrating mushroom technology in successful agro-residue management programs, livelihood programs, national nutrition programs and women empowerment and rural development schemes which ultimately culminate in providing better daily nutrition

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Not AvailableThe increasing use of nanoparticles and their occurrence in the environment has made it imperative to elucidate their impact on the environment. Although several studies have advanced the authors’ understanding of nanoparticle–plant interactions, their knowledge of the exposure of plants to nanoparticles and their effects on edible crop plants remain meagre and is often paradoxical. The aim of this study was to increase their knowledge on the effect of zinc oxide (ZnO) nanoparticles on eggplant seed germination and seedling growth. ZnO nanoparticles had a negative effect on the growth of eggplant in plant tissue-culture conditions, as the growth of seedlings decreased with the increase in the concentration of ZnO nanoparticles. In contrast, ZnO nanoparticles enhanced eggplant growth under greenhouse conditions. The accumulation of ZnO nanoparticles in various parts of eggplant was observed through scanning electron microscopy of both plant tissue-culture and greenhouse raised eggplant seedlings. To the best of their knowledge, this is the first study to report on ZnO nanoparticle accumulation in eggplant and its effect on seed germination and seedling growth.Department of Science and Technology, Government of India and funded by CRP on Nanotechnology, Indian Council for Agricultural Research

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Not AvailableNutritional and biochemical composition of dragon fruit (Hylocereus) species H. undatus (fruits with white pulp and pink skin), and H. polyrhizus (fruits with red pulp and pink skin) were investigated to develop the nutritional composition data for dragon fruit and compare the difference between H. undatus and H. polyrhizus. The pH, TSS, total sugar, moisture, ash, protein, and dietary fibre content varied between 4.8 and 5.4, 8–12%, 5.13–7.06%, 82–85%, 0.7–0.85%, 0.90–1.1% and 0.8–1.0%, respectively. Total phenolics and flavonoids content varied between 25 and 55 mg GAE and 15–35 mg CE per 100 g, respectively. H. polyrhizus have a significantly high quantum of phenolics and antioxidant potential than H. undatus. 100 g fruit contained about 120–200 mg K, 30–45 mg Mg, 20–45 mg Ca, 20–35 mg P, 0.70–1.5 mg Fe, and 0.20–0.40 mg Zn. Vitamin C was found maximum (6 mg/100 g), followed by vitamin E (150 μg), pantothenic acid (50 μg), and vitamin K1 (25 μg). It is an ideal fruit for maintaining good health as it has low calories.Not Availabl

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Not AvailableHorticulture sector includes a wide variety of crops under different groups such as fruits, vegetables, root and tuber crops, mushroom, floriculture, medicinal and aromatic plants, nuts, and plantation crops including coconut and oil palm. Horticulture, speedily growing sector, makes significant contribution to the Indian economy. India ranks second in horticulture production in the world, next only to China. Horticultural crops, being high value crops, receive high doses of fertilisers coupled with frequent irrigation to ensure proper crop growth, development, high productivity and quality produce . Nutrient requirements of different horticultural crops vary widely and even the varieties within one crop also have differential nutrient requirements due to genetic variability. Formulation of fertiliser recommendation is a continuous process. As a pre-requisite to the successful implementation of the fertiliser management practice, the evaluation of the nutrient status of the soils including micronutrients is necessary. Soil sampling for horticulture crops should be followed as per their rooting pattern. Nutrient removal/uptake; changes in crop variety, cultural practices and cropping intensities; and the yield targets set necessitate revision and updating of fertiliser recommendations. Supplying needed nutrients for horticultural crop production has to conform to the 4Rs viz., right rate, right source, right placement, and right timing in order to ensure more economic utilization of the fertiliser resources.Not Availabl

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