Mustard belonging to the family Brassicaceae is not only an essential source of edible oil in India but also a condiment and vegetable leaf source. After soybean, mustard is India's second most significant oilseed crop. There are three major varieties of mustard: yellow mustard (Brassica rapa subsp. trilocularis), thought to have Mediterranean origin; brown mustard, sometimes known as Indian mustard (Brassica juncea); and black mustard (B. nigra), thought to have Asia Minor-Iran origin. Several viruses have been found to infect mustard in India, including turnip yellows virus (TuYV) (Sharma et al., 2013), turnip mosaic virus (TuMV)