STUDIES ON RIPE FRUIT ROT OF CHILLI CAUSED BY Colletotrichum capsici (Syd.) Butler AND Bisby WITH SPECIAL REFERENCE TO BIOCHEMICAL BASIS OF RESISTANCE
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Date
2014-09
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K.R.C. COLLEGE OF HORTICULTURE, ARABHAVI (UNIVERSITY OF HORTICULTURAL SCIENCES, BAGALKOT)
Abstract
Capsicum annuum L. (Chilli), an annual shrub constitutes one of the most important spices cultivated all over the world. The ripe fruit rot caused by Colletotrichum capsici (Syd.) Butler and Bisby is a wide spread problem limiting the profitable cultivation and seed production throughout the major chilli growing regions of India.
Among the districts surveyed in northern Karnataka severity of the disease was more in Belagavi district. Out of 250 genotypes of chilli screened in field, none of them was found either immune or highly resistant to fruit rot. However, 43 genotypes were found resistant. The genotypes which were found resistant and susceptible after field screening were subjected to biochemical estimation. In resistant genotypes higher amount of capsaicin, -carotene, reducing sugars and phenols were recorded, while in susceptible genotypes higher amount of flavonols and ascorbic acid were recorded. After inoculation of the pathogen Capsaicin, β-carotene, ascorbic acid and non reducing contents were decreased. The rate decrease was more in susceptible genotypes than in resistance genotypes. Similarly reducing sugar, total sugar, total flavonols and total phenol contents were increased due to inoculation of the pathogen. The rate of increase was more in resistant genotypes than in susceptible genotypes. The enzyme assay was done for peroxidase, polyphenol oxidase and catalase. All the three enzymes had shown increased activity after inoculation of pathogen. But activity was more in resistant genotypes than in susceptible genotypes.
Among the ten fungicides evaluated in field, Azoxystrobin @ 0.1 % recorded least fruit rot (28.8 PDI) and highest yield (7.45 q/ha) than all other treatments. Chilli fruits dried in solar tunnel dryer for 24 hours followed by drying in shade for 96 hours, recorded least fruit rot, highest capsaicin content highest oleoresin content and good retention of colour.
Description
TH508
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