Biological control of fusarium wilt of chickpea: a review

Chicpeas (Cicer arietinum L.) are a nutrient-rich legume valued for their higher content of protein, fiber, folate, and other essential minerals and vitamins, offering benefits such as improved digestion and heart health, enhanced blood sugar regulation, and support for brain function. They are a global food source, appearing in various dishes like hummus, soups, and flour. Multiple pathogen such as fungi, bacteria, nematode, and viruses have been reported in association with chickpeas, causing damage at different stages of crop cycle. Certain diseases may limit the cultivation area, resulting in losses of up to 100% depending on pathogen timing of infection, cultivated variety, and climatic conditions. Major diseases affecting chickpeas globally include Fusarium wilt, black rot, dry root rot, and seed decay, with Fusarium wilt being the most common. These diseases can be controlled by use of medicinal plants. The present paper is a review of biological control of Fusarium wilt of chickpea.