Changes in some Biochemical Parameters of Ivy Gourd (Coccinia Indica Wight and Arn.) Fruits after Infection of Fruit RotVaishali Sidram Chatage and Udhav Narba Bhale*
Research laboratory, Department of Botany, Arts, science and Commerce College Naldurg, Tq. Tuljapur. Dist. Osmanabad 413602 (M.S.), India
- *Corresponding Author:
- Udhav Narba Bhale
Research laboratory, Department of Botany
Arts, science and Commerce College Naldurg
Tq. Tuljapur Dist Osmanabad 413602 (M.S.), India
E-mail: [email protected]
Received date: April 19, 2012; Accepted date: June 05, 2012; Published date: June 07, 2012
Citation: Chatage VS, Bhale UN (2012) Changes in some Biochemical Parameters of Ivy Gourd (Coccinia Indica Wight and Arn.) Fruits after Infection of Fruit Rot. J Plant Pathol Microb 3:122 doi:10.4172/2157-7471.1000122
Copyright: © 2012 Chatage VS, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Biochemical changes were observed from healthy and artificially inoculated carbendazim resistant (Ap13) and sensitive (Ap11) isolates of Ivy gourd (Coccinia indica) fruit caused by Alternaria pluriseptata (Karst & Har). There was a significant variation between healthy and infected fruit which showed significant changes with respect to estimation of ash content, total sugar, reducing sugar, non reducing sugar, starch, polyphenol, total ash, Nitrogen, Phosphorus, DNA, RNA, Calcium, Iron, Magnesium, Zinc, Manganese and crude protein. Among them, total sugar (35.4 mg/g) was increased in healthy fruits. But in Polyphenols (17.401 mg/100gm) it was decreased in healthy fruits as compared with infected fruits followed by starch (15.00 mg/g) and others. Infected fruit of C. indica by both resistant and sensitive isolates reduced the contents of all parameters. This was more pronounced due to utilization of nutritious compounds of the fruits by fungal pathogen for their growth and metabolism which causes deterioration of the nutritious compounds of the fruits.