Microbial Pathogens in Spice Crops: Identification, Diversity, and Management Strategies

Spices are essential ingredients used in various dishes and are widely consumed worldwide. Typically employed in small amounts to enhance flavor, spices are derived from diverse sources, including the fruits and seeds of plants like paprika, the bark of plants like cinnamon, the roots and rhizomes of plants like turmeric, garlic, and ginger, as well as the leaves of plants like bay leaf and oregano. The antioxidant compounds in spices have garnered global attention due to their numerous health benefits. However, in recent years, there has been a growing concern about the implications for spice crops, leading to diseases caused by multiple pathogens. Consequently, yields are significantly reduced, or growers refrain from planting spice crops. Similar to other crops, spices are susceptible to microbial interactions. Microorganisms may be introduced to the spices during growth and development or during subsequent processes such as collection, processing, storage, and marketing. While recent studies have made strides in identifying some of these pathogens and understanding their impact, there remains a significant gap in comprehensive knowledge about the full spectrum of microorganisms affecting spice crops and effective management strategies.

This Research Topic aims to attract relevant, cutting-edge studies focused on deciphering and highlighting potential microbes associated with spices. The main objectives include identifying the specific pathogens that infect spice crops, understanding their genetic diversity and evolutionary mechanisms, and developing effective detection and management strategies. Key questions to be addressed include:

What are the quasispecies of pathogens affecting spice crops?
How can we develop more sensitive detection techniques for these microbes?
What are the recombination and reassortment mechanisms influencing microbial diversity?
What genetic evolutionary bottlenecks do these microbes face?
What traditional and new management strategies can be employed to mitigate these issues?

To gather further insights into the microbial interactions affecting spice crops, we welcome articles addressing, but not limited to, the following themes:

- Quasispecies of pathogens that infect spice crops
- Development of sensitive detection techniques for these microbes
- Recombination and reassortment mechanisms influencing microbial diversity
- Genetic evolutionary bottlenecks of microbes associated with spice crops
- Traditional and new management strategies