Treatment Polyphenoloxidas (U/mg fresh weigh) Peroxides(U/mg fresh weigh)
1st spray 2nd spray 3rd spray 1st spray 2nd spray 3rd spray
T1 0. 278 0.309 0.320 0. 139 0. 231 0. 267
T2 0. 287 0.310 0.325 0. 202 0. 305 0. 325
T3 0. 298 0.314 0.330 0. 276 0. 312 0.368
T4 0. 313 0.330 0.350 0. 302 0. 313 0.370
T5 0. 325 0.452 0.520 0. 304 0. 345 0.375
T6 0.367 0.509 0.624 0.314 0. 391 0.400
T7 0. 375 0.596 0.600 0. 326 0.401 0.435
T8 0.329 0.620 0.630 0. 335 0. 423 0.450
T9 0. 363 0.724 0.730 0. 345 0. 444 0.455
T10 0.379 0.858 0.860 0.350 0. 445 0.456
T11 0. 380 0.870 0.880 0. 358 0.488 0.470
T12 0. 459 0.897 0.910 0.360 0.490 0.475
Switch(T13) 0. 220 0.310 0.310 0.150 0. 228 0.270
Untreated control(T14)l 0. 410 0.911 0.920 0.360 0.495 0.500
L.S.D at 5% 0.012 0.003 0.82 0.45 0.04 0.29
Table 7: Effect of different bio agents on fruits Polyphenol oxidase and Peroxidase activities in treated strawberry fruits after storage six weeks at 5°C.