Ginger is a significant ethnobotanical and pharmacological crop consisting of potential bioactive constituents responsible for their nutraceutical value, they can have anti-inflammatory, antiobesity, antidiabetic, antinausea, antimicrobial, pain alleviation, antitumor, antioxidant and protective effects on respiratory disease, and agerelated disease. Ginger possesses a substantial value, but its production and general quality are greatly harmed by various biotic and abiotic stressors, to which it is highly susceptible. Fungi are the most damaging disease-causing agents, one of the devastating fungal pathogens in ginger is Fusarium spp., a soil and seed-borne pathogen resulting in poor production, poor quality, and decreased economic returns to the farmers. It infects ginger in every stage of development and each plant part even during post-harvest storage. This review emphasizes a comprehensive understanding of the nutraceutical value of ginger compounds, and Fusarium disease in ginger with its pathogenicity. Moreover, this review elaborates on an improvement of ginger yield by the management of the Fusarium pathogen through the biological and biotechnological approach.

来源平台：MICROBIAL PATHOGENESIS