Similarly, Yang et al. investigated the impact of environmental pH on Fusarium sulphureum pathogenicity in melon fruit, revealing that at a pH of 3, compared to other pH levels, melon exhibited the highest SOD and CAT activities, the lowest O2•− generation rate, and minimal H2O2 accumulation, resulting in significantly enhanced resistance to fungal infection [62]. This evidence concerns the gene SOD1 and fungal infectious disease.