Biochemical Changes in post harvested Allium cepa (Onion) and Capsicum annuum (Capsicum) under the influence of pathogens

Abstract

Vegetables play an important role in human balanced diet and maintaining of good health. These are also called as "Protective supplementary foods" because of its nutritive value.Study were conducted on changes in important biochemical content of the post harvested infected economically important vegetables like onion and capsicum. Result indicateslosses in reducing sugar, non reducing sugar, vitamin c, alpha-amylase, protein, phenol, antioxidant activity and pigments like chlorophyll, xanthophylls, carotene in these vegetables but enhance phenol activityin onion. Thenutrient valueof vegetablesdecreasesor increases due to infection of Botrytisfungus (in onion) and colletotrycumfungus (in capsicum).It can be concluded from the present investigation that fungus infection responsible fordecrease or increase nutrient value of vegetables because they use them for their successful growth and establishment.