Banana trees, citrus fruit trees, pome fruit trees, grapevines, mango trees, and stone fruit trees are major fruit trees cultured worldwide and correspond to nearly 90% of the global production of woody fruit trees. In light of the above, the present manuscript summarizes the viruses that infect the major fruit trees, including their taxonomy and morphology, and highlights selected viruses that significantly affect fruit production, including their genomic and biological features. The results showed that a total of 163 viruses, belonging to 45 genera classified into 23 families have been reported to infect the major woody fruit trees. It is clear that there is higher accumulation of viruses in grapevine (80/163) compared to the other fruit trees (each corresponding to less than 35/163), while only one virus species has been reported infecting mango. Most of the viruses (over 70%) infecting woody fruit trees are positive-sense single-stranded RNA (+ssRNA), and the remainder belong to the -ssRNA, ssRNA-RT, dsRNA, ssDNA and dsDNA-RT groups (each corresponding to less than 8%). Most of the viruses are icosahedral or isometric (79/163), and their diameter ranges from 16 to 80 nm with the majority being 25–30 nm. Cross-infection has occurred in a high frequency among pome and stone fruit trees, whereas no or little cross-infection has occurred among banana, citrus and grapevine. The viruses infecting woody fruit trees are mostly transmitted by vegetative propagation, grafting, and root grafting in orchards and are usually vectored by mealybug, soft scale, aphids, mites or thrips. These viruses cause adverse effects in their fruit tree hosts, inducing a wide range of symptoms and significant damage, such as reduced yield, quality, vigor and longevity.

Citrus is an important fruit crop of the world. It is the most important commercial fruit crop having higher moisture contents and nutrient composition. Citrus losses are mainly due to diseases that highly affect their quality and quantity. Black rot of fruit caused by Alternaria citri, is a significant fungal disease of citrus that causes severe losses in citrus orchards of the world. It affects most of the members of the citrus family and often causes severe losses. The disease primarily affects the aboveground parts of plants, leaves explicitly, and fruits. The first symptoms, however, usually appear on the leaves as black necrotic lesions. Later black necrotic lesions are also formed on fruits, and with the age of plants, the fruits become soft and black rot. The disease has been controlled by cultural practices and by growing resistant cultivars that do not allow the entry of the pathogen. Preharvest fungicides are also applied to prevent the disease but are not highly effective. Postharvest sprays with fungicides have also controlled the disease. However, fungicides are not eco-friendly, and demands for alternatives are arising. Other options are the application of biological control agents; however, biological agents are not effective under field conditions. The present review summarizes the current status of black rot of citrus and its management strategies.

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The present study was designed to evaluate functional potential of Aloe vera juice against (CCl 4 induced) hepatotoxicity using animal model. Biochemical analyses including liver, renal enzymes, bone biomarkers and lipid profile were conducted after 4 weeks of oral Aloe vera juice administration. Liver enzymes, AST, ALP and total bilirubin were reduced up to 15-7%, 60-32.52% and 29-48%, respectively in Aloe vera juice treated rats i.e., 10 mL/kg and 20 mL/kg doses. Reduction in serum cholesterol (8%), LDL (12%) and triglycerides (15%) were observed. Urea was significantly reduced up to 11% which further reduced up to 30% at higher dose. Increased content of serum proteins (23-50%) and albumin (40-116%) were found at the different doses. Vitamin D was found maximum in G 4 i.e., 38.63 mg/dL as compared to lowest i.e., 5.12 mg/dL in G 2 , similarly improvement in calcium i.e., 11-22% was observed in G 3 and G 4 . The serum oxidative stress markers indicated raised superoxide dismutase (9%), glutathione (15%), catalase (9%) and reduced lipid peroxidation 78% at higher concentration of Aloe vera juice consumption. In addition, histological evaluation also depicted positive impact on hepatic and renal portfolio in all treated rats. All of the findings enlighten the potential of Aloe vera juice as a functional beverage.

A dsRNA segment was identified in the fungus Melanconiella theae isolated from tea plants. The complete dsRNA sequence, determined by random cloning together with RACE protocol, is 2,461 bp in length with an AU-rich content (62.37%) and comprises a single ORF of 2,265-nucleotides encoding an RNA-dependent RNA-polymerase (RdRp, 754 amino acids in size). The terminus sequences can fold into predicted stable stem-loop structures. A BLASTX and phylogenetic analysis revealed the dsRNA genome shows similarities with the RdRp sequences of mitoviruses, with the highest identity of 48% with those of grapevine-associated mitovirus 20 and Colletotrichum fructicola mitovirus 1. Our results reveal a novel member, tentatively named Melanconiella theae mitovirus 1 (MtMV1), belongs to the family Mitoviridae. MtMV1 is capsidless as examined by transmission electron microscope, efficiently transmitted through conidia as 100 conidium-generated colonies were analyzed, and easily eliminated by hyphal tipping method combined with green-leaf tea powder. MtMV1 has a genomic sequence obviously divergent from those of most members in the family Mitoviridae and some unique characteristics unreported in known members. This is the first report of a mycovirus infecting Melanconiella fungi to date.

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The current study aimed at the quinoa-wheat composite flour's characterization (including total phenolics, total flavonoids, and antioxidant activity) as well as its effect on dry cake sensory quality. Findings revealed a rise in ash content, fat, protein, and crude fiber of composite-flour (0.56-1.23%, 1.13-1.76%, 10.14-11.02%, and 0.23-1.04%, respectively) with an increase of quinoa flour (5-20%). The addition of quinoa flour to the composite flour enhanced cake texture (0.26-.70 kg), but it also decreased L-value of cake crumb (55. 29-50.73). Total flavonoids (56.44-59.48 mg QE/100 g) and antioxidant activity (4.66-9.76%) increased as quinoa flour was increased, whereas total phenolics (8.68-5.46 mgGAE/g) decreased. By mixing wheat flour with quinoa flour, the nutritional value of wheat flour was increased. During sensory evaluation, the cake made from composite-flour containing 10% quinoa-flour scored the highest overall acceptability. Sensory quality of last two treatments, which included 15% and 20% quinoa flour, was lower. Quinoa seeds had a better nutritional profile than wheat, with higher levels of amino acids, minerals, dietary fibers, and oil. Since wheat is a staple food in Pakistan, adding quinoa-flour would help to reduce malnutrition in Pakistan. Furthermore, no previous research on the suitability of quinoa-wheat flour for dry cake has been conducted on Pakistani wheat flour.

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