Table 2 The oxidative stress parameters values (mean ± SE) of chilli varieties against bacterial spot disease recorded after 72 h of inoculation.

From: Mitigation of bacterial spot disease induced biotic stress in Capsicum annuum L. cultivars via antioxidant enzymes and isoforms

Varieties

Treatment

H2O2 content (µmol mg−1 protein)

MDA content (µmol mg−1 protein)

Hybrid

Control

10 ± 0.314 g

0.98 ± 0.005 g

Treated

10.2 ± 0.20 f.

1.2 ± 0.033 e

Desi

Control

10.3 ± 0.086 f.

1.4 ± 0.033 de

Treated

11.1 ± 0.04 e

1.7 ± 0.033 c

Serrano

Control

13.5 ± 0.085 d

1.8 ± 0.033 c

Treated

19.5 ± 0.06 c

2.8 ± 0.05 b

Padron

Control

12.3 ± 0.091 d

1.6 ± 0.033 d

Treated

24.8 ± 0.173 ab

3.4 ± 0.057 a

Shehzadi

Control

11.7 ± 0.033 e

1.0 ± 0.057 f.

Treated

25.2 ± 0.088 a

3.5 ± 0.033 a

  1. Values demonstrate means ± SE (n = 5).
  2. Different letters indicate a significant difference among the treatment (p < 0.05).
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