Effect of Temperature and P^H; on Pectolytic Enzyme Production by Alternaria Solani Causing Early Blight of Tomato

The results presented shows that maximum enzyme production was recorded at temperature 26°C and p^H; 7.8, However, minimum enzyme production was recorded at 10°C and p^H 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 p^H 7.8.