Tannins as the cause of latency un anthracnose infections of tropical fruits
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-...
| Autores principales: | , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
Instituto Interamericano de Ciencias Agrícolas (IICA)
2025
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| Materias: | |
| Acceso en línea: | https://repositorio.catie.ac.cr/handle/11554/13550 |
| Sumario: | 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 |
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