Comparison between the effects of potassium phosphite and chitosan on changes in the concentration of Cucurbitacin E and on antibacterial property of Cucumis sativus

Table 1 Antimicrobial activity of different ethanolic extracts of cucumber fruit (25 mg/ml) against E. coli PTCC 1399 and Pseudomonas aeruginosa PTCC 1430 bacterial growth

Treatments	Bacterial strains
Treatments	E. coli PTCC 1399 (mm)	Pseudomonas aeruginosa PTCC 1430 (mm)
Control	13 ± 0.57	10 ± 0.06
KPhi	28 ± 0.49*	24 ± 0.89*
Chitosan	32 ± 1.59*	26 ± 1.06*
KPhi + chitosan	36 ± 1.87*	33 ± 1.49*
Tobramycin (15 μg/ml)	17 ± 0.61	15 ± 0.58

Inhibition zones presented are the average of three independent experiments. Each experiment was made in duplicate. *significantly (p ≤ 0.05) different according to Dunnett’s multiple comparison test compared to control. Data represent mean ± SD

ISSN: 2662-7671