不同条件下韭菜汁对香蕉枯萎病菌4号小种活性抑制的研究  

The inhibitory activities of spore germination of Fusarium oxysporum f.sp. cubense race 4 with Allium tuberosum juice under different conditions

作　　者：刘任[1] 杨静美[1] 梁小媚[1] 陈雁[1] 冯岩[1] 杜洪忠[2] 

机构地区：[1]仲恺农业工程学院农学院,广东广州510225 [2]中国检验检疫科学研究院

出　　处：《植物检疫》2012年第2期13-16,共4页Plant Quarantine

基　　金：广东省科技计划项目(2010A020507001-78)

摘　　要：研究了不同温度、pH值、杀虫剂和杀菌剂的影响下,韭菜汁对香蕉枯萎病菌4号小种的抑制作用,以确定韭菜汁在不同条件影响下对病菌的活力。结果表明,在试验的各温度处理后,55℃以上的温度对韭菜汁的成分有破坏作用,菌落的生长受到显著影响。韭菜根汁对病菌孢子的抑制作用不受pH值的影响。酸性至弱碱性情况下,韭菜茎汁对病菌孢子萌发的抑制率为100%;在强碱性条件下,韭菜茎汁中物质的活性促进了孢子的萌发。供试杀虫剂和杀菌剂对韭菜汁的成分无明显破坏作用。Study on the impact of different temperatures and pH,insecticides and fungicides of Fusarium oxysporum f.sp.cubense race 4 to confirm the vigour with Allium tuberosum juice under different conditions.The results showed that above 55℃,active ingredients in Allium tuberosum juice were destroyed,and seriously affected the growth of colonies.All of the inhibitory rate of spores with Allium tuberosum root juice were 100% at the pH 2 to 11.The tested inhibitory rate of stem juice to the spores were also 100% at the pH 2 to 9,but promoted the germination of spores when the pH was 10 to 11.Some insecticides and fungicides showed little damages to the active ingredients of Allium tuberosum juice.

关 键 词：韭菜 香蕉枯萎病菌 温度 PH 杀虫剂 杀菌剂 抑制 

分 类 号：S436.68[农业科学—农业昆虫与害虫防治]