No abstract

No abstract

No abstract

No abstract

No abstract

Aims: The present study evaluated, for the first time, the inhibitory effects of the filtrate of Purpureocillium lilacinum against Penicillium digitatum. Methods and Results: No direct contact between P. lilacinum and P. digitatum was observed during the dual culture test and the inhibition zone was 6Á1 mm. The filtrate of P. lilacinum completely inhibited P. digitatum growth and spore germination at the concentration of 64%. The filtrate increased the permeability of the cell membrane and the content of MDA in P. digitatum. The ergosterol content in P. digitatum was strongly inhibited at 32% by 81Á1%. The green mould incidence and severity in filtrate-treated fruit at 64% were 71Á7 and 80Á7% lower than in the control, respectively. The filtrate enhanced the activity of PAL, PPO and POD enzymes in orange fruit. The POD and PAL gene expression levels were significantly upregulated in the fruit treated with the filtrate. Conclusions: This study indicated that the antifungal mechanism of P. lilacinum filtrate against P. digitatum is mainly by the damage of the fungal cell membrane and its components. Significance and Impact of the Study: This work provides the pioneer evidence on the application of P. lilacinum filtrate as a novel biocontrol agent for orange green mould.

This study was conducted to investigate the phytochemical properties of different varieties of pepper fruits, to identify and quantify the phenolic profile of methanolic extracts of the aforementioned plants and to evaluate the antioxidant activity of the crude extracts of the plants under investigation in comparative study. Results revealed that ascorbic acid and total carotenoids contents of pepper fruits ranged between 83.30 to 194.44 (mg/g fw) and 12.19 to 75.72 (µg/g F.W), respectively. Balady green pepper extract contained the highest total polyphenols and total flavonoids contents as 52.65 (mg GAE/g) and 41.69 (mg QE/g), respectively. Hesperidin was the predominant flavonoid in red bell and Balady green peppers extracts with concentrations of 1513.13 and 1065.65 µg/g, respectively. While, pyrogallol was identified as the highest phenolic compound in yellow bell pepper extract as 2175.89 µg/g. This study also confirmed the highest antioxidant activity of Balady green pepper extract using total antioxidant capacity (TAC), DPPH radical scavenging and reducing power assays. This study recommends consumers using the balady green pepper as a rich and inexpensive source of natural antioxidants

No abstract