total soluble

(a)Total phenol content mg/g fruit weight
Sr. No.	Sample	0 hrs.	48 h after		72 h after
Sr. No.	Sample	Uninfected	Uninfected	Infected	Uninfected	Infected	Fold *	Fold**
1	Green mature fruits	2.016 ± 0.79	7.514 ± 0.79	11.176 ± 0.59	9.327 ± 0.34	18.28 ± 0.23	+4.62	+9.07
2	Semi ripe fruits	50.819 ± 2.90	89.139 ± 0.79	86.14 ± 1.32	178.54 ± 2.01	166.14 ± 5.40	+3.58	+3.27
3	Ripe fruits	85.841 ± 1.06	197.32 ± 2.87	181.05 ± 0.99	211.57 ± 56.42	203.99 ± 5.21	2.46	+2.38
(b)Total sugar content mg/g fruit weight
Sr. No	Sample	0 hrs.	48 h after		72 h after
Sr. No	Sample	Uninfected	Uninfected	Infected	Uninfected	Infected	Fold	Fold
1	Green mature fruits	14.802 ± 0.26	12.028 ± 0.72	10.05 ± 0.53	10.065 ± 1.08	7.358 ± 1.19	-1.47	-2.01
2	Semi ripe fruits	13.375 ± 1.43	11.483 ± 1.07	9.476 ± 0.16	10.456 ± 0.11	7.911 ± 0.07	-1.28	-1.69
3	Ripe fruits	10.984 ± 0.39	9.008 ± 0.65	8.266 ± 0.59	8.522 ± 0.91	7.0547 ± 0.73	-1.29	-1.56
(c)PAL Activity U/hr/g fruit weight
Sr. No	Sample	0 hrs.	48 h after		72 h after
Sr. No	Sample	Uninfected	Uninfected	Infected	Uninfected	Infected	Fold	Fold
1	Green mature fruits	51.551 ± 3.44	20.331 ± 2.70	3.777 ± 0.77	59.328 ± 4.91	75.326 ± 2.0	+1.15	+1.61
2	Semi ripe fruits	8.777 ± 0.34	7.1103 ± 1.0	12.221 ± 1.29	65.738 ± 6.37	50.328 ± 3.28	+4.81	+3.68
3	Ripe fruits	13.666 ± 1.39	5.444 ± 0.27	10.221 ± 1.05	3.555 ± 3.01	6.11 ± 1.17	+3.27	+1.04
(d)PPO Activity u/mint/g fruit weight
Sr. No	Sample	0 hrs.	48 h after		72 h after
Sr. No	Sample	Uninfected	Uninfected	Infected	Uninfected	Infected	Fold	Fold
1	Green mature fruits	0.253 ± 0.13	0.319 ± 0.05	0.660 ± 0.23	2.398 ± 1.03	3.08 ± 0.28	+9.48	+12.17
2	Semi ripe fruits	0.330 ± 0.09	0.429 ± 0.10	0.726 ± 0.10	4.862 ± 1.35	6.380 ± 0.46	+14.73	+19.33
3	Ripe fruits	1.551 ± 0.31	2.046 ± 0.41	2.409 ± 0.50	3.619 ± 1.02	4.565 ± 1.57	+2.33	+2.94
(e)POX Activity u/mint/g fruit weight
Sr. No	Sample	0 hrs.	48 h after		72 h after
Sr. No	Sample	Uninfected	Uninfected	Infected	Uninfected	Infected	Fold	Fold
1	Green mature fruits	3.4176 ± 0.23	17.468 ± 1.73	30.759 ± 1.87	27.341 ± 1.34	42.151 ± 4.84	+8.0	+12.33
2	Semi ripe fruits	8.734 ± 0.74	40.632 ± 2.73	37.214 ± 2.40	53.923 ± 3.95	63.796 ± 3.98	+6.17	+7.30
3	Ripe fruits	49.746 ± 3.41	66.454 ± 4.21	95.314 ± 5.40	111.64 ± 6.98	121.90 ± 4.12	+2.24	+2.45

Table 1: Activity of total soluble sugar, phenols and defense related enzymes in relation to banana fruit rot by Lasiodiplodia theabromae [(Path.) Griff. and Maubl.] and ripening stages. Mean of three replication, *Change over time in uninfected, **Change over time in uninfected on infected.