杧果红点病病菌生物学特性研究  

Study on the Biology of Mango Red Spot Disease

作　　者：覃丽萍[1] 黄思良[2] 喻丽华[3] 林长河 胡春锦[1] 林善海[3] 岑贞陆[1] 谢玲[1] 

机构地区：[1]广西农业科学院微生物研究所,南宁530007 [2]南阳师范学院生命科学与技术学院 [3]广西大学 [4]海南海亚南繁种业有限公司

出　　处：《中国南方果树》2010年第5期11-14,共4页South China Fruits

基　　金：广西农业科学院科技发展基金(20070028);广西青年科学基金(0832020)资助

摘　　要：杧果红点病是近年在海南杧果上发现的新病害,由炭疽菌Colletotrichumsp.引起。研究结果表明,该菌菌丝生长、孢子萌发的温度范围均为13-37℃,适宜温度25-31℃;孢子产生温度16-37℃,最适温度34℃。菌丝生长、孢子形成、孢子萌发的pH值范围广,均为3.0-11.0,适宜pH值分别为4.0-8.0、4.0-7.0和5.0-9.0。供试碳源中,以葡萄糖、蔗糖、菊糖为碳源菌丝生长良好;以菊糖为碳源最适产孢。供试氮源中,以硝酸钙、硝酸钾为氮源菌丝生长良好;以甘氨酸为氮源产孢量最大。营养及光照条件对菌丝生长、产孢有明显影响,在PSA、PSA＋酵母膏培养基上菌丝生长良好,在PSA＋酵母膏培养基上产孢量大;光照可促进产孢。The red spot disease of mango which was caused by Colletotrichum sp.was found in Hainan in recent years.The biology of the pathogenic fungus was studied.The results showed that the temperature required for fungus growth and conidia germination ranged from 13 to 37 ℃ with optimum temperature from 25 to 31 ℃.Sporulation temperature was from 16 to 37 ℃ with optimum temperature at 34 ℃.The pH ranges of mycelial growth,sporulation,conidial germination were 3.0～11.0 with optimum at pH 4.0～8.0,pH 4.0～7.0,pH 5.0～9.0,respectively.For mycelial growth,the suitable carbon and nitrogen sources were dextrose,sucrose,inulin,calcium nitrate and potassium nitrate,respectively.For sporulation,inulin was the best carbon source and glycin was the best nitrogen source.Media and light had significant effects on mycelial growth and sporulation.PSA medium was the best for mycelial growth while PSA supplemented with yeast extract（9 g/L） was the best for sporulation.Light enhanced sporulation.

关 键 词：杧果 红点病 生物学特性 

分 类 号：S436.67[农业科学—农业昆虫与害虫防治]