Treatments Free phenolic compounds Cell bound phenolic compounds Total phenols Total protein Polyphenol oxidase Peroxidase In vitro experiment Viral control 21.67 8.21 29.88 9.60 0.0493 0.0410 Healthy control 26.25 7.23 33.48 8.80 0.0330 0.0323  Infusion 27.50 9.13 36.63 10.50 0.0500 0.0501 Decoction 31.30 9.50 40.80 11.10 0.0551 0.0600 Pre-inoculation experiment Viral control 19.33 11.23 30.56 9.50 0.0482 0.0400 Healthy control 24.50 8.49 32.99 8.49 0.0312 0.0301 Infusion 25.39 8.23 34.67 9.76 0.0481 0.0419 Decoction 29.78 8.97 35.99 10.88 0.0523 0.0557 Post-inoculation experiment Viral control 20.35 9.22 29.57 9.30 0.0490 0.0422 Healthy control 23.45 7.99 31.44 8.70 0.0340 0.0313 Infusion 26.91 8.99 35.26 9.87 0.0477 0.0450 Decoction 30.21 9.30 37.22 10.97 0.0548 0.0569 Viral control: Mechanically infected squash plants with ZYMV. Healthy plants: squash plants without any treatments

Table 5: The influence of Nigella sativa infusion and decoction on phenolic compounds (mg/g), total protein, polyphenol oxidase and peroxidase of ZYMV infected squash plants in vitro and in vivo.