Cercospora duddiae Welles. (1923) alters the Nutritional Content of Garlic Leaves after Inducing leaf Spot Disease

Abstract

As a vegetable, garlic leaves can be used in cooking. They are used in various recipes, primarily in India; Maharashtrian people frequently use garlic leaves. The foods taste better because of the powerful flavor and aroma. In addition, it can enhance the flavor of the foods rather than using no garlic leaves. It can be steamed, fried, or added to the soup. The study report is based on data collected over five years from five distinct Maharashtra zones. Garlic is one of the onion family plants on which the fungus Cercospora duddiae grows. Pathogens causing infection then produce leaf spot disease. Pathogen C. duddiae consumes basic nutrients from leaves during infection, changing the contents from a healthy one. The current study establishes the pathogenicity of C. duddiae on garlic plant leaves. It quantifies the
nutrients in fully developed disease spots before contrasting them with healthy ones. According to the, the following values have changed: water content decreased by 38.333%, total carbohydrate by 36.764%, reducing the sugar by 5.263%, fibre by 22.580%, protein increased by 47.619%, amino acids increased by 25%, dry matter increases by 29.677%. Lipids contents, vitamin C contents and total chlorophyll contents are absent in diseased samples