Tannins as the cause of latency un anthracnose infections of tropical fruits
Abstract
To determine the cause of the state of tence in banana anthracnose, a basis was sought to explain this phenomenon by reacting the host's tannins with the pathogen's enzymes. A series of experiments were carried out and it was found that these tannins have an inhibitory effect on the extracellular B-amylase of the fungus Gloeosporium musarum. The tannin fraction of banana milk devoid of gum was shown to have a very strong capacity to inactivate amylase. Therefore, we can say that the non-specific nature of the interaction of tannin with proteins is a beginning to explain the basis of this phenomenon
Keywords
Delegation
Sede Central
Publisher
Instituto Interamericano de Ciencias Agrícolas (IICA)
Is part of
Turrialba Vol. 17, no. 4
Status
openAccess
URI (Permanet link to cite or share this item)
https://repositorio.catie.ac.cr/handle/11554/13550Collections
- Turrialba [532]