EFFECT OF SUPPLEMENTATION OF AMINO ACIDS ON PECTINASE PRODUCTION IN TOMATO FUNGI

C. S. Swami

Abstract


Tomato (Lycopersicon esculentum Mill.) is one of the common vegetables grown all over the country extensively almost the year round. The crop
is reported to be affected by about twenty diseases of microbial origin. Among them, the fungal pathogens have been found to affect and damage
severely the tomato fruits both in field at different developmental stages as well as in the market during storage. This may result in the qualitative
and quantitative loss of tomato fruits. The fungi are known to produce different hydrolytic enzymes during pathogenesis. These enzymes degrade
the food contents. In the present investigation, pectinase production in relation to different amino acids was studied in the fungi isolated from
tomato fruits. The amino acids were found to affect the pectinase production in the fungi.


Keywords


Pectinase Production, Tomato Fungi, Amino Acids.

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