新番茄粉孢菌Oidium neolycopersici生物学特性的研究  

Biological characteristics of tomato powdery mildew Oidium neolycopersici

作　　者：刘淑艳[1] 刘微[2] 姜文涛[1] 

机构地区：[1]吉林农业大学食药用菌教育部工程研究中心,吉林长春130118 [2]吉林市农业科学院植物保护研究所,吉林吉林132600

出　　处：《菌物学报》2012年第1期68-73,共6页Mycosystema

基　　金：国家自然科学基金(No.31170013)

摘　　要：新番茄粉孢菌Oidium neolycopersici是近几年引起番茄白粉病的主要病原菌。在国内首次对该菌的生物学特性进行了研究。结果表明:新番茄粉孢菌分生孢子萌发的适宜温度范围为20-25℃,最适相对湿度范围为80%-100%,在水滴中不能萌发;该菌对光照条件和酸碱度的要求不严格,在pH3-12时其萌发率均能达到90%以上;在碳氮源利用方面,该菌分生孢子对各种碳源均能利用,以甘露糖和半乳糖效果最好;氮源以硝态氮(硝酸钾)为佳,铵态氮、有机态氮对其萌发有抑制作用;分生孢子萌发的致死温度为44℃10min。Biological characteristics of Oidium neolycopersici,the main agent causing tomato powdery mildew,were investigated.The test revealed that the conidia germinated at the optimal temperature of 20-25℃ and the optimal relative humidity of 80%-100%,but failed to germinate in water drop.It was also found that the conidial germination had no strict requirement for illumination and pH value.They could germinate at pH3-12 with above 90% germination percentage.The fungus could utilize various carbon sources,and mannitol and galactose are the best of all.Among nitrogen sources,NO3-N （nitrate） is the best,but NH4-N and organic nitrogen could inhibit the conidial germination.The lethal temperature for conidial germination was 44℃ for 10min.

关 键 词：番茄 白粉病 孢子萌发 碳源 氮源 

分 类 号：S436.412[农业科学—农业昆虫与害虫防治]