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Onion (Allium cepa L.) is one of the important bulbous vegetable crops under the family Amaryllidaceae. It is used not only as vegetable and spice but also as medicinal plants. The center of origin of onion is Central Asia (Vavilov, 1951). Onion is rich in antioxidant enzymes including superoxide dismutase, catalase, peroxidise and glutathione peroxidase (Stajner and Varga, 2003). It also contains antimicrobial phenolic compounds such as procatechuic acid, catechol, p-coumaric, ferulic acid, quercetin and kaemferol (Santas et al., 2010). Onion is rich in energy value and mineral composition having high amount of moisture (82.77%), carbohydrate (14.772%), total sugar (2.32%), vitamin C (5.7mg), calcium (25.7mg), phosphorus (30.3mg), potassium (129mg) having potential to impart numerous health benefits (Bhattacharjee et al., 2013).

Assessment of Biocontrol Agents and Botanicals against White Rot of Onion Caused by Sclerotium rolfsii under Field Condition in Manipur