热处理对2种潜伏炭疽菌生长和致病性的影响  

Effect of Heat Treatment on Growth and Pathogenicity of Two Species of Colletotrichum Corda in Latent Infection

作　　者：刘秀娟[1,2,3] 黄圣明[1,2,3] 黄智辉 杨叶[1,2,3] 胡美姣[1,2,3] 王向社 

机构地区：[1]中国热带农业科学院植物保护研究所 [2]农业部热带作物栽培生理学重点开放实验室 [3]华南热带农业大学植物保护系

出　　处：《植物病理学报》1999年第1期91-95,共5页Acta Phytopathologica Sinica

摘　　要：通过测定热处理对潜伏侵染于芒果果实中的胶胞炭疽菌（ＣｏｌｅｔｏｔｒｉｃｈｕｍｇｌｏｅｏｓｐｏｒｉｏｉｄｅｓＰｅｎｚ．）和香蕉果实中的芭蕉炭疽菌［Ｃ．ｍｕｓａｅ（Ｂｅｒｋ．＆Ｃｕｒｔ．）Ａｒｘ．］离体培养菌的生长、繁殖和致病性的影响，结果表明：当温度达５５℃和６０℃，时间２０ｍｉｎ时，对菌体的生长和孢子萌发可起明显抑制或杀伤作用，并降低其致病性。２种炭疽菌中，芭蕉炭疽菌比胶胞炭疽菌对热更敏感。作者认为，果实采后热处理时，应根据果实种类和不同菌，采用不同的处理温度和时间，才能得到更好的效果。The tests on effects of heat treatment were conducted on mycelial growth,spore germination and pathogenicity of Colletotrichum musae (Berk.& Curt.)Arx.from banana fruit and C.gloeosporioides Penz.from mango fruit in latent infection.The results showed that mycelial growth and spore germination were suppressed while the pathogenicity were reduced when the pathogens were subjected to 55 and 60 for 20 mins.C.musae was more susceptible to heat than C.gloeosporioides was.Therefore,the authors suggested that the heating duration and the temperature for postharvest treatment should be set according to the types of fruit and pathogen.

关 键 词：热处理 潜伏侵染 炭疽菌 热带果实 

分 类 号：S432.4[农业科学—植物病理学]