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## Meet the editor

Haiping Wang is a full-time research scientist and Professor at Department of Vegetables Germplasm, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences (IVF-CAAS). His research interest is research on vegetable genetic resources to collect germplasm for preservation of the diversity of the Midterm Gene-Bank of Vegetables Genetic Resources in China. Research on the genetics of garlic and ginger and breeding is

conducted to improve the crop for growers and consumers. His key areas of interest include garlic, ginger, radish, and cucumber genetics and development of genomic tools, genetic improvement of garlic disease resistance, garlic diversity and origins, and human nutritional quality and flavor of both garlic and ginger. Outreach activities include interaction with garlic and ginger production and with consumers. Dr. Wang is the author and co-author of 44 publications in scientific journals and 11 publications in book chapters in Chinese or English. He has reviewed numerous publications for more than 10 international scientific journals.

Contents

**Section 1**

**Section 2**

*by Haiping Wang*

*by Suwijiyo Pramono*

*by Neeta Shivakumar*

Diseases of Ginger

**Section 3**

*K. Dhanapal and A.B. Remashree*

*by Gupta Meenu and Tennyson Jebasingh*

for the Management of Plant Diseases

*by Elias Nortaa Kunedeb Sowley and Frederick Kankam*

Introductory Chapter: Studies on Ginger

**Preface III**

Introduction **1**

**Chapter 1 3**

**Chapter 2 9**

Cultivation and Improvement **23**

**Chapter 3 25**

**Chapter 4 39**

**Chapter 5 51**

Antimicrobial Potentials **83**

**Chapter 6 85** Harnessing the Therapeutic Properties of Ginger (*Zingiber officinale* Roscoe)

Biotechnology and Crop Improvement of Ginger (*Zingiber officinale* Rosc.)

*by Vijayan A.K., B.A. Gudade, Ashutosh Gautam, T.N. Deka, S.S. Bora,* 

Utilisation and Functional Components Evaluation of Ginger

Cultivation of Ginger in Sikkim under an Organic System

### Contents



Preface

It is well known that all plants in the family of ginger have economic value. They can be used as food additives, condiments, and medicines. Ginger is useful but requires a special habitat to survive. The scientific research results will be beneficial for the

Ginger, as a bulbous plant, has been cultivated for a very long time. It is believed that ginger is native to southern China, Southeast Asia, and India. It was introduced to the Mediterranean in the first century, Japan in the third century, England in the eleventh century, and America in 1585. Today, it is widely grown all over the world as a major commercial spice crop. Ginger has also attracted more attention due to its

Although there have been many reports and research on ginger, it is necessary to have a comprehensive book covering this research. This book presents the latest findings and research covering such diverse fields as taxonomy and systems, molecular studies and phylogeny, phytochemistry and pharmacognosy, biodiversity and conservation, horticulture and hybridization, and all aspects of ginger biology. Authors present nine chapters of their work. In order to make it easier for readers to find the corresponding content, the book is divided into four sections. The "Introduction" section includes two chapters covering the basic information and a review of ginger. The "Cultivation and Improvement" section will help readers to understand how to grow and improve ginger. Some reviews and a number of events are presented in the sections "Antimicrobial Potentials" and "Pharmacological

Due to the limited time and my academic level, there must be some deficiencies and

I would like to extend thanks to all authors who contributed to this book. My sincere thanks go to the author service manager, Ms. Marina Dusevic. She has walked me

**Haiping Wang**

Beijing, China

Institute of Vegetables and Flowers,

Chinese Academy of Agricultural Sciences,

mistakes in this book. Readers' corrections and criticisms are very welcome.

protection and utilization of ginger.

Potentials".

antibacterial and pharmaceutical functions.

through all the stages of the book processing.
