Banana fruits were dipped in 10 per cent leaf extracts of Soanum torvum, Zimmu and Allium alliaceum for five min and inoculated the pathogen with conidial suspensions (106/ml) of Colletotrichum musae by pin prick method of inoculation, The changes in the biochemical constituents of the inoculated fruits, inoculated fruits dipped in leaf extracts and uninoculated control are analyzed separately both in peel and pulp at 2, 4, 6, 8 and 10 days after treatment. The rate of reduction in starch content was higher in the fruits inoculated with C. musae than inoculated fruits dipped in leaf extract and there was a progressive reduction in its content as the storage period increased. Sugar content is increased both in peel and pulp of banana as over period. The extent of sugar content increase was much higher in the fruits inoculated with C. musae alone than C. musae inoculated fruits dipped in leaf extracts over untreated control. The reduction of phenolic content was more pronounced in the C. musae inoculated fruits alone as compared with C. musae inoculated fruits dipped in leaf extracts. In addition, ascorbic acid content was increased in the inoculated fruits dipped in leaf extracts when compared to the fruits inoculated with pathogen alone.
