Effect of Temperature and PH; on Pectolytic Enzyme Production by Alternaria Solani Causing Early Blight of Tomato Joshi S.M., Kareppa B.M., Gawai D.V Department of Botany, D.S.M. Collage, Parbhani-431401 and Department of Botany, Science Collage, Nanded Abstract The results presented shows that maximum enzyme production was recorded at temperature 26°C and pH; 7.8, However, minimum enzyme production was recorded at 10°C and pH 4.0. The pectolytic enzyme activity was increased with decrease in temperature. The rate of enzyme production was high when temperature is optimum which was 30 to 40°C. It is clear that, the optimum pectolytic enzyme activity was at 26°C temperature and pH 7.8. Top Keywords Enzyme production, Pectolytic enzyme,Alternaria solani. Top |
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