Parameters

Stages

Healthy

Infected

P.fluorescens

Bavistin

Total Chlorophyll Content (mg/g)

I

2.1 ± 0.1

0.7 ± 0.01***

2 ± 0.07

1.1 ± 0.02***

II

2.3 ± 0.15

0.5 ± 0.01***

2.2 ± 0.05

1.2 ± 0.02***

Carotenoid Content (mg/g)

I

0.15 ± 0.008

0.06 ± 0.002**

0.1 ± 0.008*

0.1 ± 0.009*

II

0.3 ± 0.01

0.4 ± 0.001*

0.3 ± 0.03

0.2 ± 0.002*

RuBP Carboxylase Activity (mol)

I

72 ± 3

31.9 ± 1***

70.3 ± 5

36.9 ± 4***

II

86 ± 2

28.9 ± 2***

84.2 ± 96

54.7 ± 4**

Total Sugar (mg/g dw)

I

78.4 ± 1.5

32.2 ± 2**

71.9 ± 3

53.7 ± 5**

II

58.9 ± 3

20.6 ± 1***

48.7 ± 2*

33.9 ± 3**

Reducing Sugar (mg/g dw)

I

47.5 ± 4

16.5 ± 1***

44.7 ± 2

32.9 ± 1**

II

42 ± 2

13 ± 1***

32.2 ± 2*

23.5 ± 1**

Non-Reducing Sugar
(mg/g dw)

I

31 ± 1.3

15.7 ± 1***

27.3 ± 2

20.8 ± 2**

II

16.9 ± 1

7.6 ± 0.5***

16.5 ± 1

10.6 ± 1*

DNA (mg/g fw)

I

23.9 ± 1

14.3 ± 1***

20.4 ± 1

15.7 ± 1*

II

36.4 ± 1.1

11.4 ± 1***

32.9 ± 2

24.5 ± 1*

RNA (mg/g fw)

I

37 ± 1.7

21 ± 1*

34.6 ± 2

29.6 ± 2*

II

51.6 ± 2

15.8 ± 1***

49.8 ± 3

35.5 ± 3**

Total Protein (mg/g fw)

I

9.5 ± 0.1

2.6 ± 0.2***

8.1 ± 0.3

5.8 ± 0.3*

II

12.3 ± 0.2

3.8 ± 0.1***

10.7 ± 0.2

7.9 ± 0.2**

Amino Acids (mg/g dw)

I

18.7 ± 1

12.1 ± 0.6**

17.8 ± 1

15.4 ± 1*

II

26.1 ± 1

9.4 ± 0.4***

22.9 ± 2

18.6 ± 1*

Proline (mg/g fw)

I

2 ± 0.1

4.3 ± 0.2***

2.1 ± 0.2

2.7 ± 0.2*

II

2.3 ± 0.1

10.2 ± 0.2***

2.4 ± 0.2

3.6 ± 0.1**

Total Nitrogen (% dw)

I

2.7 ± 0.2

0.6 ± 0.02***

2.4 ± 0.1

1 ± 0.02****

II

2.2 ± 0.1

0.4 ± 0.01***

2.1 ± 0.1

0.1 ± 0.03***

Nitrate content (mg/g dw)

I

6 ± 0.1

7.9 ± 0.01*

5.2 ± 0.03

5.9 ± 0.4

II

22 ± 0.1

4.6 ± 0.02***

2.1 ± 0.02***

4.4 ± 0.02***

Amino Nitrogen Content (mg/g dw)

I

0.8 ± 0.01

0.4 ± 0.01***

0.6 ± 0.02*

0.5 ± 0.03**

II

0.7 ± 0.01

0.4 ± 0.01**

0.6 ± 0.01

0.4 ± 0.01**

Nitrate Reductase (n mol NO2/kg fw/s)

I

1148 ± 11

874 ± 15*

1529 ± 14**

1191 ± 11

II

1136 ± 13

627 ± 12***

1048 ± 12

806 ± 14**

Total Phenol (mg/g dw)

I

10.4 ± 0.1

29.1 ± 1***

11.4 ±

12.9 ± 1

II

10.9 ± 0.3

44.5 ± 2***

12.1 ± 0.1*

14.7 ± 0.3**

Ortho Di Hydroxy Phenol

I

4.5 ± 0.2

16.3 ± 1***

5.1 ± 0.3

6.7 ± 0.3**

II

4.6 ± 0.2

2.9 ± 0.2***

5.2 ± 0.4

6.9 ± 0.5*

Sucrose Phosphate Synthase (micro mol/g/h)

I

50 ± 3

19 ± 2***

47 ± 4

28.7 ± 2***

II

72.9 ± 3

13.7 ± 0.1***

66.8 ± 2

42.2 ± 1**

Poly Phenol Synthase (units)

I

43.3 ± 2

140 ± 3***

50.5 ± 2

66.9 ± 1**

II

59.8 ± 1

178.2 ± 4***

64 ± 3

97 ± 4**

Superoxide Dismutase
(mg fw/min)

I

26.4 ± 1

67.6 ± 2***

30.5 ± 1

33.4 ± 1*

II

28 ± 1

73.8 ± 2***

32.1 ± 1

38.3 ± 2*

Peroxidase (units)

I

28.5 ± 1

83.4 ± 2***

39.9 ± 1

42.6 ± 2**

II

30 ± 1

120.6 ± 2***

55.5 ± 1**

93.3 ± 2***

Catalase (units)

I

28.7 ± 2

59.4 ± 2***

34.6 ± 1

44.8 ± 1**

II

34.8 ± 2

87.3 ± 2***

43.6 ± 1*

48.5 ± 1*

Values are mean ± SEM. Statistically significant at *p ≤ 0.05, **p ≤ 0.01 and ***pp ≤ 0.001.
Table 1: The result revealed that P. fluorescens (2%) in the form of rhizome treatment as well as a foliar spray (two times) was found to be a best antagonistic microbe in controlling C.capsici infecting Curcuma longa.