玫瑰黄链霉菌Men-myco-93-63发酵液对黄瓜白粉病抗性的影响  

Effect of the Fermentation Broth of Streptomyces roseoflavus Men-myco-93-63 on the Resistance of Cucumber Powdery Mildew

作　　者：郭敬华[1] 孟庆芳[2] 李亚宁[1] 杨文香[1] 张汀[1] 周锟[1] 刘大群[1] 

机构地区：[1]河北农业大学植物保护学院,河北保定071001 [2]河北省农作物病虫害生物防治工程技术研究中心,河北保定071001

出　　处：《华北农学报》2007年第B08期1-4,共4页Acta Agriculturae Boreali-Sinica

基　　金：国家863计划(2006AA10A211);河北省科学技术研究与发展计划(05547005D-2);河北农业大学9816项目

摘　　要：药效试验表明,玫瑰黄链霉菌Men-myco-93-63发酵液对黄瓜白粉病有良好的防效,其中发酵液保护作用的防效为88.63%,治疗作用的防效为82.26%,表明该发酵液对黄瓜白粉病的防治既有保护作用又有治疗作用。通过对喷施发酵液后黄瓜叶片内的抗病相关酶的活性的测定发现,喷施Men-myco-93-63发酵液后黄瓜叶片内POD,CAT,PAL,PPO等酶的活性在一定时间内有明显上升的趋势。The significant controlling effect of the fermentation broth of Stremptomyces roseoflavus Men-myco-93-63 on cucumber powdery mildew were proofed through the efficacy test. There are two kinds of controlling effect of the fermentation. One is the protecting effect, which was 88.63 % in our test. Another is treating effect, which was 82.26%. Several resistance-related enzymatic activities of the leaves of cucumber were detected, such as peroxidase（POD）, catalase （CAT）, phenylalanine ammonia-lyase（PAL）, and polyphenol oxidase （PPO）. All of the activities of these enzymes in the treated cucumber seedlings were higher than those in the untreated at the certain periods.

关 键 词：链霉菌Men-myco-93-63 发酵液 黄瓜白粉病 酶活性 

分 类 号：S432.23[农业科学—植物病理学]