Fruit rots ofCapsicum annuum L. andC. frutescens L.in Nigeria. Part III. Effect of post‐harvest infection by two Fusaria species on a few nutrients

摘要

AbstractThe effects of temperature on rot infections produced byFusarium oxysporumandF. equisetion the sugars and ascorbic acid levels in pepper fruits were investigated. There was a gradual decrease to a total loss of ascorbic acid in infected fruits (at 25 °C) with increase in incubation period (14 days). In infected fruits stored at 30 °C during the 8 days of incubation, a total loss of this acid was also recorded. There were fluctuations in the levels of reducing sugars in diseased fruits stored for 8 days at different temperatures while a gradual decrease in amount of sugars was recorded in infected fruits at a temperature of 25 °C during 14 days of incubati