番茄茎基腐病病原菌的生物学特性  

Biological characteristics of the pathogen of the tomato stem rot

作　　者：刘志恒[1] 马家瑞[1] 杨红[1] 韩翔宇[1] 吕彬[1] 王悦[1] 

机构地区：[1]沈阳农业大学植物保护学院,沈阳110161

出　　处：《植物保护》2010年第2期94-97,101,共5页Plant Protection

摘　　要：对番茄茎基腐病病原菌生物学特性研究结果表明:病菌菌丝在供试PDA、PSA、2%水琼脂、Richard、番茄煎汁、燕麦片和番茄燕麦等7种培养基中均能良好生长,而在2%水琼脂培养基上生长较为缓慢;菌丝在2～32℃范围内均能生长,最适20℃,致死温度为50℃,10min;菌丝生长的pH范围为3～10,最适为5～7;光照对菌丝生长影响较小。病菌在7种供试培养基上均能产生菌核;菌核在10种供试营养物质中均能萌发,萌发温度范围为5～30℃,最适20℃,致死温度为59℃,10min;菌核萌发pH范围为3～10,最适为7。The biological characteristics of the pathogen of the tomato that the mycelia could grow better on PDA, PSA, 2%water agar, Richard, tomato juice,oatmeal and tomato oatmeal culture media, but worse on the 2%water agar culture medium. The temperature for mycelial growth ranged from 2 ℃ to 32 ℃, and 20 ℃ was the optimum. The mycelia could grow from pH3 to pH10, but pH5-7 was better. The effect of light on the mycelial growth was not evident and mycelial lethal temperature was 50 ℃ for 10min. The sclerotia could be produced in the 7 kinds of nutrition. The sclerotia could germinate in the 10 kinds of nutrition. The range of temperature for sclerotia germination was 5-30 ℃, but 20 ℃ was the optimum; the sclerotia could germinate from pH3 to pH10, and the lethal temperature was 59 ℃ for 10 min.

关 键 词：番茄茎基腐病 立枯丝核菌 生物学特性 

分 类 号：S436.412.1[农业科学—农业昆虫与害虫防治]