杧果畸形病病原菌的生物学特性的初步研究  

Biological Characteristics of Fusarium proliferatum of Mango Malformation in China

作　　者：吕延超[1] 蒲金基[1] 谢艺贤[1] 刘佳[2] 李玲[2] 肖星[3] 

机构地区：[1]中国热带农业科学院环境与植物保护研究所,海南儋州571737 [2]海南大学环境与植物保护学院,海南儋州571737 [3]云南热带作物职业学院,云南普洱665000

出　　处：《热带作物学报》2010年第3期453-456,共4页Chinese Journal of Tropical Crops

基　　金：国家科技支撑计划项目(2007BAD48B05);2007年公益性行业(农业)科研专项经费(3-44)资助

摘　　要：杧果畸形病(Mango malformation disease)是世界各个杧果产区的重要病害。对发生在中国的杧果畸形病病原菌(Fusarium proliferatum)的生物学特性进行了初步研究。结果表明,病原菌生长的最适温度为24℃,最适pH为10;孢子萌发最适温度为24℃,最适pH值为5。病原菌能够利用试验的各种碳源和氮源,碳源以果糖最好,氮源以蛋白胨最好。连续光照处理菌丝生长速率高于交替光照或持续黑暗处理。分生孢子的致死温度为55℃,20min或者60℃,5min。Mango malformation threatens mango production worldwide. The biological characteristics of Fusarium proliferatum causing mango malformation in China were studied. The results showed that this fungus had an optimum fungal mycelia growth and conidia germination when cultured at 24 ℃ with the respective pH values being 10 and 5. The fungus was cultured in 7 carbon sources and 10 nitrogen sources, and the results indicated that fructose and peptone were the best carbon and nitrogen source for the fungus growth, respectively. The fungus grew better in the continuous white fluorescent light than in the light/dark light regime or in the continuous darkness. The lethal temperature for conidia was 55 ℃ for 20 min or 60 ℃ for 5 min.

关 键 词：杧果畸形病:层出镰刀菌:生物学特性 

分 类 号：S667.7[农业科学—果树学] S432[农业科学—园艺学]