Vol. 5, Issue 4 (2017)
Physiology and effect of toxin produced by the Colletotrichum capsici Causing anthracnose of chilli (Capsicum annuum L.)
Author(s): Rajamanickam S and Sethuraman K
Colletotrichum capsici causing chilli anthracnose is one of the major economic constraints to chilli production in tropical and subtropical regions. The culture filtrate produced by the pathogen was tested for non-specificity under in vitro. The toxic metabolites produced phytotoxic symptoms in treated chilli fruits and leaves. The non-specific toxic metabolites in the culture filtrate reduced the seed germination, root length and shoot length of chilli, rice, cumbu, black gram, gingelly, tomato and brinjal. The total phenols, activity of phenylalanine ammonia lyase, peroxidase and polyphenol oxidase increased in the pathogens inoculated riped and green chilli fruits compared to the corresponding healthy fruits. Total phenols and the activities of the enzymes was maximum at 3 days after inoculation and thereafter declined drastically in ripe chilli fruits where as in green chilli fruits, the activities of the enzymes reduced slowly. In general green chilli fruits showed higher accumulation of total phenols and also higher activities of enzymes than riped chilli fruits.
Pages: 1831-1834 | 620 Views 8 Downloads
How to cite this article:
Rajamanickam S, Sethuraman K. Physiology and effect of toxin produced by the Colletotrichum capsici Causing anthracnose of chilli (Capsicum annuum L.). Int J Chem Stud 2017;5(4):1831-1834.