摘要
[目的]探究葡萄白腐病菌菌丝生长与产孢的条件。[方法]研究了不同营养、温度、pH及光照对葡萄白腐病菌菌丝生长及产孢和孢子萌发的影响。[结果]氮源中,氯化铵最利于菌丝生长,硫酸铵最利于病菌产孢;碳源中,葡萄糖和蔗糖最利于菌丝生长,蔗糖最利于病菌产孢;分生孢子在碳、氮营养液中均不能萌发,而果梗煮液最利于孢子萌发。适宜菌丝生长的温度范围为20～30℃,最适温度为25～30℃;适宜产孢温度范围为20～35℃,最适温度为30℃;适宜孢子萌发的温度范围为25～35℃,最适温度为28～32℃。适宜菌丝生长和产孢的pH范围是3～5,最适pH为3;适宜孢子萌发的pH范围为2～9,最适pH为3～5。光照对菌丝生长及孢子萌发无影响,但全光照能抑制病菌产孢。[结论]为葡萄白腐病的预警和防治提供了参考。
[Objective] The aim was to explore the mycelia growth and sporulation of the pathogen of grape white rot.[Method] The effects on mycelia growth,sporulation and conidial germination of grape white rot at different conditions of nutrition,temperature,pH and light were investigated.[Result] Ammonium chloride was the optimum nitrogen source for pathogen growth,and ammonium sulfate helped greatly to the pathogen sporulation.Glucose and sucrose,as the carbon sources,were helpful for the growth of mycelium mostly,and sucrose was helpful for the pathogen sporulation mostly.Conidia could not germinated in the carbon and nitrogen nutrient solution,while the cooking liquid of grape stems was helpful for the germination of spores mostly.The range of adaptive temperature for pathogen growth was 20-30 ℃,and the best temperature was 25-30 ℃.The adaptive temperature for sporulation was 20-35 ℃,and the best temperature was about 30 ℃.The appropriate temperature for spore germination was 25-35 ℃,and the best temperature was 28-32 ℃.The range of adaptive pH for mycelia growth and sporulation was pH 3-5,and the best pH was 3.The range of adaptive pH for conidial germination was pH 2-9,and the best pH was 3-5.Light had no effect on mycelia growth and spore germination,but full light could inhibit the sporulation.[Conclusion] The research result provides reference for the early-warning and control of grape white rot.
出处
《安徽农业科学》
CAS
2013年第11期4828-4829,4831,共3页
Journal of Anhui Agricultural Sciences
基金
山东省烟台市科学技术发展计划项目(2005232)
