Ginger is widely cultivated globally and considered the third most important spice crop due to its medicinal properties. It is cultivated for its therapeutic potential in treating different medical conditions and has been extensively researched for its pharmacological and biochemical properties. Despite its significant value, the potential for genetic improvement and sustainable cultivation has been largely ignored compared to other crop species. Similarly, ginger cultivation is affected by various biotic stresses such as viral, bacterial, and fungal infections, leading to a significant reduction in its potential yields. Several techniques, such as micropropagation, germplasm conservation, mutation breeding, and transgenic have been extensively researched in enhancing sustainable ginger production. These techniques have been utilized to enhance the quality of ginger, primarily due to its vegetative propagation mode. However, the ginger breeding program has encountered challenges due to the limited genetic diversity. In the selection process, it is imperative to have a broad range of genetic variations to allow for an efficient search for the most effective plant types. Despite a decline in the prominence of traditional mutation breeding, induced mutations remain extremely important, aided by a range of biotechnological tools. The utilization of in vitro culture techniques serves as a viable alternative for the propagation of plants and as a mechanism for enhancing varietal improvement. This review synthesizes knowledge on limitations to ginger cultivation, conservation, utilization of cultivated ginger, and the prospects for varietal improvement.
Citation: Yusuff Oladosu, Mohd Y Rafii, Fatai Arolu, Suganya Murugesu, Samuel Chibuike Chukwu, Monsuru Adekunle Salisu, Ifeoluwa Kayode Fagbohun, Taoheed Kolawole Muftaudeen, Asma Ilyani Kadar. Genetic diversity and utilization of ginger (Zingiber officinale) for varietal improvement: A review[J]. AIMS Agriculture and Food, 2024, 9(1): 183-208. doi: 10.3934/agrfood.2024011
Ginger is widely cultivated globally and considered the third most important spice crop due to its medicinal properties. It is cultivated for its therapeutic potential in treating different medical conditions and has been extensively researched for its pharmacological and biochemical properties. Despite its significant value, the potential for genetic improvement and sustainable cultivation has been largely ignored compared to other crop species. Similarly, ginger cultivation is affected by various biotic stresses such as viral, bacterial, and fungal infections, leading to a significant reduction in its potential yields. Several techniques, such as micropropagation, germplasm conservation, mutation breeding, and transgenic have been extensively researched in enhancing sustainable ginger production. These techniques have been utilized to enhance the quality of ginger, primarily due to its vegetative propagation mode. However, the ginger breeding program has encountered challenges due to the limited genetic diversity. In the selection process, it is imperative to have a broad range of genetic variations to allow for an efficient search for the most effective plant types. Despite a decline in the prominence of traditional mutation breeding, induced mutations remain extremely important, aided by a range of biotechnological tools. The utilization of in vitro culture techniques serves as a viable alternative for the propagation of plants and as a mechanism for enhancing varietal improvement. This review synthesizes knowledge on limitations to ginger cultivation, conservation, utilization of cultivated ginger, and the prospects for varietal improvement.
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Figures(2) / Tables(2)
Yusuff Oladosu, Mohd Y Rafii, Fatai Arolu, Suganya Murugesu, Samuel Chibuike Chukwu, Monsuru Adekunle Salisu, Ifeoluwa Kayode Fagbohun, Taoheed Kolawole Muftaudeen, Asma Ilyani Kadar. Genetic diversity and utilization of ginger (Zingiber officinale) for varietal improvement: A review[J]. AIMS Agriculture and Food, 2024, 9(1): 183-208. doi: 10.3934/agrfood.2024011
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