Grape Downy Mildew in India. III. Effect of Infection on Phenolics, Sap Concentration, Organic Acids and Amino Acids

N. SRINIVASAN and R. JEYARAJAN

doi:https://doi.org/10.29321/MAJ.10.A03267

Madras Agricultural Journal

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Grape Downy Mildew in India. III. Effect of Infection on Phenolics, Sap Concentration, Organic Acids and Amino Acids

Author: N. SRINIVASAN and R. JEYARAJAN,

p-ISSN: 0024-9602, e-ISSN:2582-5321, Vol: 64, Issue: dec-dec,

DOI:https://doi.org/10.29321/MAJ.10.A03267

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Abstract

Total phenolics content was greater in downy mildew infected grape leaves than in healthy leaves. Polyphenoloxidase activity was roduced in infected leaves. the maximum reduction being in grade 2 infection. The sap in healthy leaves of all ages was acidic. The minimum pH was found in viridian green leaves and maximum in red leaves. The total organic acid content in infected leaves increased with disease intensity. Among the organic acids indentified, citric acid decreased in infected leaves.

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