Effect of Fusarium musae on cell wall degrading enzymes, total soluble sugar and total phenol content of infected banana fruits
Year: 2021
Type: article
Abstract: In this study, the effect of inoculation of Fusarium musae on ripe and unripe banana fruits was observed.Phenylalanine ammonia lyase (PAL) activity was higher in unripe inoculated fruits (73.22 U h -1 g -1 protein) than uninoculated (58.42 U h -1 g -1 protein), while it decreased in ripe inoculated (9.15 U h -1 g -1 protein) and uninoculated fruits (3.35 U h -1 g -1 protein) after 72 h of storage.Polyphenol oxidase (PPO) activity of uninoculated (2.3 U min -1 g -1 protein) was more or less similar to inoculated (3.0 U min -1 g -1 protein) fruits after 72 h of storage.However, in uninoculated and inoculated semi-ripe fruits, PPO activity was increased about 16.0 folds and 18 foldsafter 72 h incubation, respectively.At the 0 h incubation the PPO activity was 4.61 fold higher in ripe fruits as compared to semi-ripe fruits, but it was increased after 72 h in both inoculated and uninoculated semi-ripe fruits.Peroxidase (POX) activity was higher in ripe fruits (48.85-120.9μmol guaiacol min -1 g -1 protein) than in semi-ripe fruits (8.65-60.9μmol guaiacol min -1 g -1 protein) up to72 h of storage.The POX activity was enhanced after inoculation with F. musae in all ripening stages.The degree of increase in infected unripe, semi-ripe and ripe was 11.71, 7.0 and 2.47 fold higher respectively than uninoculated fruits.Total soluble sugar content was higher (208.65mg/gfresh weight) in ripe uninoculated fruits and still further decreases (195.87mg/gfresh weight) in inoculated fruits and lowest in uninoculated unripe fruits after 72 h of storage.9.22 fold increases in total soluble sugar content was observed in unripe inoculated fruits followed by unripe uninoculated fruits and semi-ripe fruits.Total phenol content was higher in unripe fruits (15.71mg/g fruit weight) than semi-ripe (13.49mg/g fruit weight) and ripe fruits (10.59mg/g fruit weight) at initial time.The phenol content was decreased with increasing storage period in uninoculated fruits and further decreased in inoculated fruits in all three stages.
Source: emergent Life Sciences Research
Authors: T. T Baria, K. B. Rakholiya
Institution: Navsari Agricultural University
Language: English
Subfield: Plant Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W3130375962