新疆线椒黄萎病的初步研究  

Preliminar Studies on Wilt of Processing Hot Pepper Caused by Verticillium spp.in Xinjiang

作　　者：田海华[1] 陆新德[2] PREM Kharbanda 郭利红[2] 

机构地区：[1]石河子大学农学院园艺系,新疆石河子832003 [2]新疆石河子蔬菜研究所,新疆石河子832000 [3]亚伯达省植物病理高级研究理事会

出　　处：《北方园艺》2010年第1期174-177,共4页Northern Horticulture

基　　金：加工番茄辣椒病害的鉴别与实验室鉴定技术资助项目(G20086600010)

摘　　要：对新疆地区线椒黄萎病的田间病状、病症及病原菌株进行了观察，确定其病原菌为大丽轮枝菌（Vertillium dahliae Kleb）PV143株系（线椒黄萎病143），并时其培养、鉴定、纯化及增殖进行了探索。结果表明：该病多在花期和结果初期侵染发病，致使植株很快枯死。病原菌的分生孢子梗、瓶梗和分生孢子以及微苗核等的生长与形态均与棉花大丽轮枝菌有一定的差别，其菌丝生长最低温度为5℃，适温范围20-25℃，以22．5℃为最佳。孢子萌发适温范围5～30℃，以25℃为最佳．According to the investigation,we found the strain Verticillium. daklia（Kleb） PV143 as wilt pathogen on hot pepper in this region. Further,we cultured,purified,and identified the pathogen to confirm the identity. We found that the disease affects the plants in early stage of florescence and fruit setting. After infection, the plants wilt and die soon. We observed that conidiophores,micro-sclerotia and conidia of V. dahliae on hot pepper were different from the ones reported on cotton. The suitable temperature for V. dakZiae PV143 to infect hot pepper was found to be from 5℃ to 30℃ with an optimum temperature of 25℃. For spore germination, the suitable range was found,5℃ to 30℃, with an optimum of 25℃.

关 键 词：线椒黄萎病 大丽轮枝菌PV143 生物学特性 

分 类 号：S436.418.19[农业科学—农业昆虫与害虫防治]