Faculty of Sciences, University of Central Punjab, Pakistan
*Corresponding Author: Taswar Ahsan, Faculty of Sciences, University of Central Punjab, Pakistan.
Received: April 19, 2021; Published: July 21, 2021
Scientists and researchers in the developing countries should have a special focus on fungal diseases. Annually, fungal pathogens destroying the crops very heavily, which caused heavy economic loss and as well as effect the supply of the food. The most dreadful pathogenic fungus are Puccinia spp., destroying the wheat, Magnaporthe oryzae, infecting rice and wheat, Botrytis cinerea, which has wide range of host. Several crops growing in the tropic areas, such as mango, guava, bananas, coffee, cacao, and few nuts. These crops are affecting by fungal infections. Mostly these crops are not growing in colder climates. Due to lack of natural defence, to grow crops in tropical climate always at high risk of epidemic. This problematic situation required to develop sustainable and effective approach. Some times fungus cause infections to invertebrate hosts, which create ecological imbalance, which may lead to agricultural crises. Global warming opens a Pandora box for fungal diseases. Some thermally intolerant fungi with current pathogenic potential acquire the ability to survive at mammalian temperatures. Since then, many interdisciplinary studies, from distinct research groups, revealed breath-taking and controversial data regarding the pathogenesis, evolution, ecology of fungus and disease control strategies. In this Research Topic, we discussed the impact of fungus on food crops and interaction of fungus with environment could lead to bio-control approaches.
Citation: Taswar Ahsan. “Impact of Fungi on Food Crops and Interactions with the Environment". Acta Scientific Agriculture 5.8 (2021): 38.
Copyright: © 2021 Taswar Ahsan. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.