牛至油对几种蔬菜致病真菌的抑菌作用及其抗性研究  

Antifungal Effects in Nitro of Oregano Oil Rot-Causing Fungi and Their Resistance

作　　者：高磊[1] 田永强[1] 潘彦彪 

机构地区：[1]兰州交通大学化学与生物工程学院,兰州730070

出　　处：《农学学报》2014年第7期89-91,共3页Journal of Agriculture

基　　金：甘肃省植物源生物农药工程技术研究中心项目(1106NTGA013)

摘　　要：探讨天然植物提取物牛至油对蔬菜致病真菌的抗菌作用及机制。采用中药抑菌实验方法测定了牛至油对番茄灰霉病菌和辣椒疫霉菌的抑菌活性和时期,并研究了在不同条件下牛至油的抗药性。结果表明,牛至油对上述2种真菌均具有明显的抑制作用,抑菌效果与浓度呈正相关,培养3天时的EC50分别为0.4076、0.4626 mg/mL;抑菌时期主要是在真菌的快速生长期,使其快速生长期滞后;抗性实验表明这2种病原菌菌株对牛至油都极为敏感。This paper explored the antibacterial effect and mechanism of natural plant extract oil on vegetable pathomycete. It not only measured the antibacterial activity and periods of oregano oil for Botrytis cinerea and Phytophthora capsici by using traditional Chinese medicine （TCM） bacteriostatic experiment method, but also studied the resistance of oregano oil under different conditions. It turned out that oregano oil have obvious inhibitory effect on the above two kinds of fungi, and the bacteriostatic effect and concentration were positively correlated, the developing 3 d EC50 were 0.4076, 0.4626 mg/mL separately, and the bacteriostatic period was mainly in fungal rapid growth period so that the rapid growth phase could lag. Resistance experiments showed that these two kinds of pathogenic bacteria strains were extremely sensitive to oregano oil.

关 键 词：牛至油 蔬菜 致病真菌 抑菌作用 抗药性 

分 类 号：Q949.96[生物学—植物学]