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 (48.85-120.9 mol guaiacol min -1 g -1 protein) than in semi-ripe fruits (8.65-60.9 mol 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.
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Claims 15
Claim · model-written summary
PAL activity was higher in unripe inoculated fruits than uninoculated fruits.
Verbatim
e0“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)”
t0“Fusarium musae on cell wall degrading enzymes, total soluble sugar and total phenol content of infected banana fruits”
Claim · model-written summary
PAL activity was lower in ripe inoculated fruits than in uninoculated fruits after storage.
Verbatim
e0“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”
t0“Fusarium musae on cell wall degrading enzymes, total soluble sugar and total phenol content of infected banana fruits”
Claim · model-written summary
PPO activity was similar in inoculated and uninoculated fruit after 72 hours.
Verbatim
e0“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”
t0“banana fruits”
Claim · model-written summary
PPO activity increased about 16-fold in uninoculated semi-ripe fruit during storage.
Verbatim
e0“in uninoculated and inoculated semi-ripe fruits, PPO activity was increased about 16.0 folds and 18 foldsafter 72 h incubation, respectively”
t0“banana fruits”
Claim · model-written summary
PPO activity increased about 18-fold in inoculated semi-ripe fruit during storage.
Verbatim
e0“in uninoculated and inoculated semi-ripe fruits, PPO activity was increased about 16.0 folds and 18 foldsafter 72 h incubation, respectively”
t0“Fusarium musae on cell wall degrading enzymes, total soluble sugar and total phenol content of infected banana fruits”
Claim · model-written summary
Initial PPO activity was 4.61-fold higher in ripe than semi-ripe fruits.
Verbatim
e0“At the 0 h incubation the PPO activity was 4.61 fold higher in ripe fruits as compared to semi-ripe fruits”
t0“banana fruits”
Claim · model-written summary
POX activity was higher in ripe than semi-ripe fruits up to 72 hours.
Verbatim
e0“Peroxidase (POX) activity was higher in ripe fruits (48.85-120.9 mol guaiacol min -1 g -1 protein) than in semi-ripe fruits (8.65-60.9 mol guaiacol min -1 g -1 protein) up to72 h of storage”
t0“banana fruits”
Claim · model-written summary
F. musae inoculation enhanced POX activity in unripe fruits by 11.71-fold.
Verbatim
e0“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”
t0“banana fruits”
Claim · model-written summary
F. musae inoculation enhanced POX activity in semi-ripe fruits by 7-fold.
Verbatim
e0“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”
t0“banana fruits”
Claim · model-written summary
F. musae inoculation enhanced POX activity in ripe fruits by 2.47-fold.
Verbatim
e0“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”
t0“banana fruits”
Claim · model-written summary
Soluble sugar content was lower in inoculated than uninoculated ripe fruits.
Verbatim
e0“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”
t0“Fusarium musae on cell wall degrading enzymes, total soluble sugar and total phenol content of infected banana fruits”
Claim · model-written summary
Unripe inoculated fruits had a 9.22-fold increase in total soluble sugar content.
Verbatim
e0“9.22 fold increases in total soluble sugar content was observed in unripe inoculated fruits followed by unripe uninoculated fruits and semi-ripe fruits”
t0“Fusarium musae on cell wall degrading enzymes, total soluble sugar and total phenol content of infected banana fruits”
Claim · model-written summary
Initial phenol content was highest in unripe fruits.
Verbatim
e0“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”
t0“banana fruits”
Claim · model-written summary
Phenol content decreased over storage in uninoculated fruit.
Verbatim
e0“The phenol content was decreased with increasing storage period in uninoculated fruits”
t0“banana fruits”
Claim · model-written summary
Inoculation further decreased fruit phenol content at all three ripening stages.
Verbatim
e0“The phenol content was decreased with increasing storage period in uninoculated fruits and further decreased in inoculated fruits in all three stages”
t0“Fusarium musae on cell wall degrading enzymes, total soluble sugar and total phenol content of infected banana fruits”
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