Induction of Defense Related Enzymes against Crown Rot in Banana Fruits Treated with Plant Oils and Plant Extracts

Abstract

In present study, peroxidase activity was found to be increased when fruits are treated with thyme oil @ 0.05% (52 μg changes in absorbance min-1g-1) which was followed by propiconazole @ 0.1% (55.81 μg changes in absorbance min-1g-1) which decreased in all other treatments. In polyphenol oxidase activity was found to be increased when fruits are treated with thyme oil @ 0.05% (4.27 μg changes in absorbance min-1g-1) which was followed by propicanazole @ 0.1% (4.0 μg changes in absorbance min-1g-1) which decreased in all other treatments. In the case of phenylalanine ammonia lyase activity was found to be increased when fruits are treated with thyme oil @ 0.05% (6.20 μg changes in absorbance (min-1g-1) which was followed by propicanazole @ 0.1% (6.0 μg changes in absorbance min1g-1) which decreased in all other treatments. In the case of β- 1, 3- glucanase activity was found to be increased when fruits are treated with thyme oil @ 0.05% (217.4 μg changes in absorbance min-1g-1) which was followed by propicanazole @ 0.1% (205.81 μg changes in absorbance min-1g-1) which decreased in all other treatments.