Inhibitory effect of phenolic compounds on cell wall degrading enzyme production by Fusarium oxysporum f. sp. ciceri in chickpea

Phenolic compounds play an important role in the mechanism of disease resistance. These phenolic compounds may interfere in the normal metabolism of the fungus and may prevent the formation of enzymes. It is apparent from the present results that all the phenolic compounds were effective in influencing the production of PG, PMG and ?-1,4 glucanase enzyme by Fusarium oxysporum f.sp. ciceri. On the basis of over all results, it can be said that pyrocatechol and pyrogallol at higher concentrations showed complete repression of pectolytic and cellulolytic enzymes production by Fusarium oxysporum f. sp. ciceri in vitro. Generally, the enzyme secretion was found to be decreased by increasing the concentration of each phenolic compound in the culture media.