山葵墨入病菌生物学特性研究  

Biological characters of Phoma wasabiae causing black rot of wasabi

作　　者：张富丽[1] 宁红[2] 张敏[1] 何万兴[3] 李刚[2] 何天江[3] 

机构地区：[1]四川农业大学植物保护系,雅安625014 [2]四川省农业厅植物检疫站,成都610041 [3]四川省出入境检验检疫局,成都610041

出　　处：《植物保护》2004年第4期45-48,共4页Plant Protection

摘　　要：对山葵墨入病病株进行分离鉴定,明确其病原菌为山葵茎点霉菌(Phoma wasabiae Yokogi)。对该菌生物学特性研究结果表明,适宜该菌生长的培养基为PDA培养基,不同的温度、pH、光照等条件对山葵茎点霉菌的菌丝生长和产孢有显著的影响。该菌适宜的生长温度为19-25℃,最适温度为22℃;适宜生长的pH为6.0-9.0,最适pH7-8;该菌在黑暗条件下比在光照和光暗交替处理下生长快,且产孢的能力相对强;致死温度为55℃。10min。Phoma wasabiae Yokogi,a pathogen wasabi black rot disease was isolated from wasabi in Sichuan, China and studied with PDA culture medium. The results showed that different temperature, pH and light irradiation had significant effects on spore germination and mycelial growth. The suitable temperature and pH to mycelial development ranged from 19 -25℃ and from 6.0-9.0, respectively. It grows faster at 22℃ and the mycelium can't survive above 10 min 55℃.

关 键 词：植物病理学 山葵墨入病 山葵茎点霉 生物学特性 

分 类 号：S436.36[农业科学—农业昆虫与害虫防治]