The induction of defence compounds and enzymes involved in the phenylpropanoid pathway were studied in the ripe and green chilli fruits inoculated with Colletotrichum capsici and Alternaria alternata. Total phenols and the activity of phenylalanine ammonia lyase (PAL), peroxidase (PO), polyphenol oxidase (PPO) and catalase (CAT) increased in the inoculated ripe and green chilli fruits compared to the corresponding healthy fruits. Total phenols and the activities of the enzymes were at the maximum 2-3 d after inoculation and thereafter declined sharply in ripe chilli fruits, whereas slowly in green chilli fruits. In comparison with ripe chilli fruits, green chilli fruits were more resistant as they showed higher accumulation of total phenols and also higher activities of enzymes.
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Anand et al. (2009) studied this question.
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