大樱桃褐腐病菌生物学特性研究  

Biological characteristics of Monilia fructigena as pathogen of brown rot in sweet cherry

作　　者：刘志恒[1] 白海涛[1] 杨红[1] 唐爽爽[1] 魏美娜[1] 黄欣阳[1] 李俞涛[1] 

机构地区：[1]沈阳农业大学植物保护学院,沈阳110161

出　　处：《果树学报》2012年第3期423-427,F0003,共6页Journal of Fruit Science

摘　　要：褐腐病在辽宁大樱桃产区严重发生,对大樱桃褐腐病菌(Monilia fructigena)生物学特性进行了研究。试验从温度、光照、pH以及营养条件几方面对病菌菌丝生长、孢子产生及萌发的环境条件进行测定。结果表明,大樱桃褐腐病菌菌丝在PSA培养基、25℃、pH 6.0及黑暗条件下生长最好;产孢最佳条件为PDA、木糖、NH4H2PO4、25℃、pH 6.0;分生孢子在可溶性淀粉、NH4H2PO4、25℃、pH 7.0的条件下萌发率最高。病菌菌丝致死温度为56℃、10 min。Brown rot is occurring seriously in some areas of Liaoning which is one of the main sweet cherry producing areas. The biological characteristics of Moniliafructigena of sweet cherry brown rot was studied in order to provide the basis for further study and prevention of this disease. In this study, mycelia growth, spore production and spore germination were detected in relation to temperature, illumination, pH and nu- tritional conditions. The results showed that the optimum temperature for mycelia growth of pathogen was 25 ℃ ; PSA was the best of the 8 culture media in the experiment; the Optimum pH was 6.0 ; dark condi- tion was suitable for mycelia growth. PDA, xylose, NH4H2PO4, 25 ℃ and pH 6.0 were the best for spore production. The rate of spore germination was highest under this condition which includes the optimum carbon sources, nitrogen source, temperature and pH： amidulin, NH4H2PO4, 25 ℃ and pH 7.0. The mycelium could not survive at 56 ℃ for 10 min.

关 键 词：大樱桃褐腐病 仁果链核盘菌 生物学特性 

分 类 号：S662.5[农业科学—果树学]