欧李酸腐病病原菌鉴定及其生物学特性研究  

Identification and Biological Characteristics of the Pathogen Causing Sour rot of Gerasus Humilis

作　　者：高莹[1] 魏少刚[1] 谈静惠[1] 郝晓娟[1] 李新凤[1] 王建明[1] 

机构地区：[1]山西农业大学农学院,山西太谷030801

出　　处：《山西农业大学学报（自然科学版）》2012年第4期328-332,共5页Journal of Shanxi Agricultural University(Natural Science Edition)

基　　金：国家自然科学基金青年基金(31000873);山西省青年基金(2010021031-1);山西农业大学博士后基金

摘　　要：对欧李上一种新病害欧李酸腐病进行了病原菌鉴定并对病原菌生物学特性进行了研究。欧李酸腐病发生在欧李果实成熟期,果实腐烂变酸,病部产生白色霉层。病原菌在PDA培养基上呈白色粉状,分生孢子长筒形、末端钝圆,大小为4.5～10μm×3.3～7.5μm,根据病原菌的形态特征将其鉴定为白地霉(Geotrichum candidum)。生物学特性研究结果表明该菌生长的适宜温度范围为20～30℃,最适温度为25℃,最适pH为6～7,12h光暗交替条件下生长最快,适宜生长的最佳碳源为葡萄糖和果糖,最佳氮源为牛肉浸膏。Sour rot is a new disease of Gerasus Humilis and the casual agent of the disease was identified.In the paper,the biological characteristics of the pathogen were studied.The decay was more prevalent as fruit increases in maturity.White mould appeared on infected fruits.The fruits were rotten and had sourness.The mycelium of the pathogen was white and powdery on PDA medium.The shape of the condium was long cylindrical and tip dulled.The size of the condium were 4.5~10 μm×3.3~7.5 μm.The strain was identified as Geotrichum candidum based on the morphological characteristics.The research of biological characteristics showed that the suitable temperature for mycelial growth was 20~30 ℃,the optimum temperature was 25 ℃.The suitable pH value for mycelia growth was 6~9.The speed of growth was faster under the condition of alternating light and dark.For mycelial growth,the most suitable carbon source was glucose and fructose,and the most suitable nitrogen source was beef extract.

关 键 词：欧李 酸腐病 白地霉 生物学特性 

分 类 号：S436.6[农业科学—农业昆虫与害虫防治]