镰刀菌对大蒜浸提液和挥发物的敏感性与其致病力相关性分析  

The Correlation Analysis of Sensitivity of Fusarium to the Volatile and Extract of Garlic and Their Pathogenicity

作　　者：方玉婷[1] 廖静静[1] 邓维萍[1] 宋冬冬[1] 梅琼[1] 张潇丹[1] 朱书生[1] 杨敏[1] 

机构地区：[1]云南农业大学,农业生物多样性与病虫害控制教育部重点实验室,云南昆明650201

出　　处：《云南农业大学学报（自然科学版）》2015年第1期17-24,共8页Journal of Yunnan Agricultural University:Natural Science

基　　金：国家重点基础研究发展计划项目(2011CB100400);国家自然科学基金项目(31260447)

摘　　要：本研究利用形态学和分子鉴定的方法确证了尖孢镰刀菌是引起蒜瓣腐烂的致病菌。菌落抑制法分析表明:大蒜不同组织挥发物和浸提液对禾谷镰刀菌、尖孢镰刀菌和串珠镰刀菌均具有抑菌活性,不同组织挥发物和浸提液的抑菌活性为蒜瓣>叶>茎>根。试验进一步分析了从腐烂蒜瓣上分离的尖孢镰刀菌群体和从小麦赤霉病样上分离的禾谷镰刀菌群体菌株对大蒜挥发物和浸提液的敏感性差异。结果表明:同一种内不同的菌株对挥发物和浸提液的敏感性差异较大。从腐烂蒜瓣上分离的尖孢镰刀菌对大蒜挥发物和浸提液敏感性较低;小麦赤霉病菌群体中绝大多数菌株对挥发物和浸提液敏感性较高,但也存在不敏感的菌株。致病力分析结果表明:所有从蒜瓣上分离的尖孢镰刀菌均能使蒜瓣致病,而禾谷镰刀菌中只有对挥发物和浸提液不敏感的菌株能引起蒜瓣腐烂。说明一些镰刀菌能对大蒜挥发物或浸提液产生抗性。因此,在利用大蒜与其他作物间作或轮作控制镰刀菌引起的根腐病时,应避免长期连续轮作,以免病原菌对挥发物和浸提液产生抗性,从而降低防治效果。In this study, Fusarium oxysporum, caused the rot of garlic bulb, was identified by the method of morphology and molecular method. The study of mycelia growth rate method indicated that the volatiles and extracts of different part of garlic had strong inhibitory activity against F. graminearum, F. oxysporum, and F. moniliforme. The inhibitory ability was garlic 〉 leaf 〉 stem 〉 root. The sensitivity of F. oxysporum isolated from rot garlic bulbs and F. graminearum isolated from wheat to garlic volatiles and extracts showed that the population of F. graminearum was more sensitive than that of F. oxysporum. Pathogenicity analysis showed that all F. oxysporum isolated from garlic bulb could infect garlic. Most of F. graminearum isolates had not pathogenicity to garlic bulb, except some isolates of F. graminearum, which were insensitive to volatiles and extracts, can cause garlic rot. These data indicated that the resistance of Fusurium to volatile and extracts can be developed. Therefore, a long-term continued intercropping or rotation with garlic to control root rot caused by Fusarium should be avoided, which could lead to resistance of pathogens to volatiles and extracts and reducing the control effect.

关 键 词：大蒜 浸提液 挥发物 尖孢镰刀菌 禾谷镰刀菌 

分 类 号：S482.292[农业科学—农药学]