The plant-Trichoderma-pathogen triangle is a complicated web of numerous processes. Trichoderma spp. are avirulent opportunistic plant symbionts. In addition to being successful plant symbiotic organisms, Trichoderma spp. also behave as a low cost, effective and ecofriendly biocontrol agent. They can set themselves up in various patho-systems, have minimal impact on the soil equilibrium and do not impair useful organisms that contribute to the control of pathogens. This symbiotic association in plants leads to the acquisition of plant resistance to pathogens, improves developmental processes and yields and promotes absorption of nutrient and fertilizer use efficiency. Among other biocontrol mechanisms, antibiosis, competition and mycoparasitism are among the main features through which microorganisms, including Thrichoderma, react to the presence of other competitive pathogenic organisms, thereby preventing or obstructing their development. Stimulation of every process involves the biosynthesis of targeted metabolites like plant growth regulators, enzymes, siderophores, antibiotics, etc. This review summarizes the biological control activity exerted by Trichoderma spp. and sheds light on the recent progress in pinpointing the ecological significance of Trichoderma at the biochemical and molecular level in the rhizosphere as well as the benefits of symbiosis to the plant host in terms of physiological and biochemical mechanisms. From an applicative point of view, the evidence provided herein strongly supports the possibility to use Trichoderma as a safe, ecofriendly and effective biocontrol agent for different crop species.

Jamun fruits are sweet and sour which are rich in nutrients but not acceptable due to high acidity or poor taste and flavour. However, its juice can be blended with other fruits to improve the acceptability and make use of available nutrients. Hence, an experiment was carried out to study blended jamun-mango juice for the preparation of jamun-mango blended ready-to-serve (RTS) beverages with 15% juice, 15^oBrix total soluble solids and 0.2% acidity. Jamun and mango juices were blended in the ratio of 100% jamun juice as control and in the ratio of 90:10, 80:20, 70:30 and 60:40. During six months of storage, total soluble solids increased, whereas acidity decreased slightly. Anthocyanin content decreased throughout the storage period. The results of ready-to-serve beverage reveled that maximum iron (0.16 mg/100 g) was found in T₁ treatment (100% jamun juice). After six months of storage, sensory evaluation revealed that the treatment T₃ (80:20, jamun: mango) recorded the highest score for flavour (7.24), body (8.70) and for overall acceptability (7.66). The same combination retained the maximum anthocyanin content of 31.16 mg/100 g after 6 months of storage and was judged as the best.

A highly nutritious fruit cheese as functional food was developed with blending of jamun and bael fruits. The blended fruit cheese was analyzed for its bioactive components and sensory quality during storage under ambient conditions. Total phenols, antioxidant activity, vitamin C and anthocyanin content in jamun-bael blended cheese increased with the incorporation of jamun pulp from 9.25 to 189.42 mg/100 g, 37.31 to 69.18%, 1.65 to 6.24 mg/100 g and 9.98 to 49.37 mg/100 g, respectively. However, the carotenoid content improved with the addition of bael pulp from 8.26 to 32.77 mg/100 g. Sensory evaluation of jamun-bael blended fruit cheese showed that the blend having 40:60::Jamun:Bael scored the best values among all the treatments with respect to colour, taste, flavour and mouthfeel. It was observed that the organoleptic properties of the blended product was more appealing compared to the treatments with single fruit.