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    <Journal>
      <PublisherName>emergentresearch</PublisherName>
      <JournalTitle>Emergent Life Sciences Research</JournalTitle>
      <PISSN>2395-6658 (</PISSN>
      <EISSN>) 2395-664X (Print)</EISSN>
      <Volume-Issue/>
      <PartNumber/>
      <IssueTopic>Multidisciplinary</IssueTopic>
      <IssueLanguage>English</IssueLanguage>
      <Season/>
      <SpecialIssue>N</SpecialIssue>
      <SupplementaryIssue>N</SupplementaryIssue>
      <IssueOA>Y</IssueOA>
      <PubDate>
        <Year>-0001</Year>
        <Month>11</Month>
        <Day>30</Day>
      </PubDate>
      <ArticleType>Research Article</ArticleType>
      <ArticleTitle>Altering of cell wall degrading enzymes, total solubal sugar and total phenol content of banana fruits infected by Fusarium musaeAltering of cell wall degrading enzymes, total solubal sugar and total phenol content of banana fruits infected by Fusarium musae
</ArticleTitle>
      <SubTitle/>
      <ArticleLanguage>English</ArticleLanguage>
      <ArticleOA>Y</ArticleOA>
      <FirstPage>0</FirstPage>
      <LastPage>0</LastPage>
      <AuthorList>
        <Author>
          <FirstName>baria tusharbhai</FirstName>
          <LastName>tersingbhai</LastName>
          <AuthorLanguage>English</AuthorLanguage>
          <Affiliation/>
          <CorrespondingAuthor>N</CorrespondingAuthor>
          <ORCID/>
        </Author>
      </AuthorList>
      <DOI/>
      <Abstract>Phenylalanine ammonia lyase (PAL) activity was higher in unripe inoculated fruits (73.22 Units h-1 g-1 protein) than uninoculated (58.42 Units h-1 g-1 protein) which was decreased in ripe inoculated fruits (9.15 Units h-1 g-1 protein) and uninoculated (3.35 Units h-1 g-1 protein) after 72hrs of storage. Polyphenol oxidase (PPO) activity of uninoculated (2.3 Units min-1 g-1 protein) was more or less similar to inoculated (3.0 Units min-1 g-1 protein) after 72hrs of storage. However, in uninoculated semi ripe fruits PPO activity was increased about 16.0 fold after 72hrs incubation, while in inoculated semi-ripe fruits it was higher (18.0 fold). At the 0hrs incubation the PPO activity was 4.61 fold higher in ripe fruits as campared to semi-ripe fruits but it was increased after 72hrs in both inoculated and uninoculated semi ripe fruits. Peroxidase (POX) activity higher in ripe fruits (48.85-120.9μmol guaiacol min-1 g-1 protein) than in semi ripe fruits (8.65-60.9μmol guaiacol min-1 g-1 protein) up to72hrs of storage. The POX activity was enhanced after inoculation with F. musae in all ripening stages. The degree of increase in infected unripe, semi ripe and ripe was 11.71, 7.0 and 2.47 fold higher respectively than uninoculated fruits.Total soluble sugar content was higher (208.65mg/g fresh weight) in ripe uninoculated fruits and still further decreases (195.87mg/g fresh weight) in inoculated fruits and lowest in uninoculated unripe fruits after 72hrs of storage. 9.22 fold increase in total soluble sugar content was observed in unripe inoculated fruits followed by unripe uninoculated fruits and semi ripe fruits.Total phenol content was higher in unripe fruits (15.71mg/g fruit weight) than semi ripe (13.49mg/g fruit weight) and ripe fruits (10.59mg/g fruit weight) at initial time. The phenol content was decreased with increasing storage period in uninoculated and further decreased in inoculated in all three stages.</Abstract>
      <AbstractLanguage>English</AbstractLanguage>
      <Keywords>Fusarium musae, PAL, PPO, POX, Total Soluble Sugar, Total Phenol</Keywords>
      <URLs>
        <Abstract>https://www.emergentresearch.org/ubijournal-v1copy/journals/abstract.php?article_id=9401&amp;title=Altering of cell wall degrading enzymes, total solubal sugar and total phenol content of banana fruits infected by Fusarium musaeAltering of cell wall degrading enzymes, total solubal sugar and total phenol content of banana fruits infected by Fusarium musae</Abstract>
      </URLs>
      <References>
        <ReferencesarticleTitle>References</ReferencesarticleTitle>
        <ReferencesfirstPage>16</ReferencesfirstPage>
        <ReferenceslastPage>19</ReferenceslastPage>
        <References/>
      </References>
    </Journal>
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