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EMERGENT LIFE SCIENCES RESEARCH - Vol 7, Issue 1, Published on 30, June 2021

Pages: 21-27
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Effect of Fusarium musae on cell wall degrading enzymes, total soluble sugar and total phenol content of infected banana fruits

Author: T. T Baria, K. B. Rakholiya

Category: Research Article


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 (48.85-120.9 μmol guaiacol min-1 g-1 protein) than in semi-ripe fruits (8.65-60.9 μmol 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/g fresh weight) in ripe uninoculated fruits and still further decreases (195.87mg/g fresh 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.

Keywords: Fusarium musae, PAL, POX, PPO, total phenol, total soluble sugar