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Alcohol dehydrogenase :( ADH)

5ml of 0.02M sodium pyrophosphate buffer was used to grind 50mg of dried material
(pH 8.6). 1 ml of 0.1 M acetone and 1 ml of freshly made 0.1 percent TTC were added to the

o
entire solution, and the mixture was inoculated at 45 C for 30 minutes. The generated red
colour was measured in a spectrophotometer at 454 nm using 6 ml of toluene. As a blank, a

tube containing only 6 ml of toluene was employed.

Glucose Dehydrogenase: (GDH)
5 cc citrate phosphate buffer was used to grind 50 mg of dried material (pH 5.0). 1 ml

of 0.1 percent glucose and 1 ml of 0.1 percent freshly produced TTC were added to the entire
mixture and incubated at 45oC for 30 minutes. The solution developed a red colour, which

was combined with 6ml of toluene and read in a spectrophotometer at 454 nm alongside a

blank.
Statistical Analysis

The results of the current research were subjected to standard deviation, Student's t-test,
ANOVA, and Critical Differences statistical analysis.

Result
The characteristics of knotting or galling in the host plant roots are the most

prominent morphological reactions to infection by Meloidogyne spp. Root galls were

introduced by the present test organism, M. incognita on A.esculents plant in varied size and
location.

Plant Growth

The mean fresh weight of a A.esculents root and shoot system infected with

M.incognita is listed in Table 1. When compared to the CUI plant, the total plant growth of
the M.incognita was determined to be 45.25% lower due to nematode infection (Table 1).

Biochemical Constituents
A diverse biochemical profile like sugar, starch, enzymes in root and shoot tissues of

control and infected plant of A.esculents are provided in Table 2 and 3.The total sugar content
was observed to be reduced in infected un-treated plant. Such reduction was found to be

largest in shoot system (30.65 %) however it was found to diminish by 9.47% in the root

system when compared to respective control uninfected plants.
When compared to CUI plants, the nematode infection resulted in a 21.1% and

32.23% drop in starch content in the root and shoot systems, respectively (Table 2 and 3). In
the shoot system, a greater degree of starch reduction was seen. When compared to the root

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