Biochemical investigation of resistance of green pepper fruit to Colletotrichum gloeosporioides Penz.
1988
Park, W.M. | Lee, Y.S. | Kim, S.H. | Kim, S.H. (Korea Univ., Seoul (Korea R.). Coll. of Agriculture) | Ko, Y.H. (Cheju National Univ., Cheju (Korea R.). Coll. of Agriculture)
The present studies were carried out to investigate the change of total sugar, protein, phenolic content and peroxidase activity in green pepper (Capsicum annuum L.) in relation to disease resistance to anthracnose fungus, Colletotrichum gloeosporioides R strain. The fungus could not colonize the fresh green pepper fruits, but colonize the autoclaved or the frozen green pepper fruits. The mycelia of R strain could grow well on green pepper extract agar and on red pepper extract agar as well as on potato sucrose agar. No difference in protein and total phenol contents was found among the fresh, autoclaved, and frozen fruits of green pepper. There was no consistent difference in peroxidase activity between fresh and frozen fruits, but such enzyme activity was not found in autoclaved fruits. Composition of phenolic compounds was same in fresh, frozen and autoclaved fruits of green pepper on thin layer chromatography. There were no differences in protein, total phenol content and peroxidase activity between healthy and infected fruits of green pepper. The leakage of carbohydrate, protein, and electrolyte markedly increased from autoclaved and frozen tissue of green pepper fruits, but did not increase from fresh tissue
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