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