Treatments Free phenolic compounds Cell bound phenolic compounds Total phenols Total protein Polyphenol oxidase Peroxidase
Viral control 20.22 11.19 30.56 10.20 0.0499 0.0402
Healthy control 20.66 9.76 30.42 9.30 0.0410 0.0403
Soaking in Infusion for
6 hrs
12 hrs
24 hrs		 19.25
9.70
19.9		 10.72
11.00
10.83		 29.97
20.70
30.73		 9.60
9.23
9.01		 0.0371
0.0383
0.0388		 0.0400
0.0392
0.0391
Soaking in decoction for
6 hrs
12 hrs
24 hrs 		19.98
20.15
20.50		 10.87
11.66
11.67		 30.85
31.81
32.17		 9.99
10.00
10.10		 0.0500
0.0510
0.0533		 0.0452
0.0477
0.0490
Viral control: Mechanically infected squash plants with ZYMV. Healthy plants: Squash plants without any treatments
Table 6: Effect of soaking in Nigella sativa infusion and decoction on phenolic compounds (mg/g), total protein, polyphenol oxidase and peroxidase of ZYMV infected squash plants.