Role of phenolic compounds in resistance to chilli wilt

Fusarium wilt is a principle disease of chilli crop in Kashmir and has assumed a serious proportion. The varieties identified as resistant to a particular pathogen may not have desirable traits, however, can be used as donors. Two resistant and 6 susceptible chilli (Capsicum annum L.) genotypes and their twelve F1 hybrids showing variable degree of resistance to Fusarium wilt were analyzed for phenols and phenolic enzymes, under both uninoculated and inoculated conditions at different growth stages. Generally total phenols ortho-dihydroxy phenols and the enzyme activity were invariably high in resistant parents and hybrids irrespective of growth stages, while, in case of susceptible parents the phenols content and enzyme activities were comparatively less. There existed a positive correlation between the host resistance and the amount of phenols and increased enzyme activities while it was almost the opposite in susceptible lines. The positive association of higher phenols and enzymes with resistance could be of immense value for early and quick identification of resistant genotypes during screening of large populations