辣椒炭疽病原菌生物学特性研究  

Biological Characteristics of Anthracnose Pathogen in Chilli Pepper

作　　者：程勋东 隋益虎[1] 

机构地区：[1]安徽科技学院生命科学学院,安徽凤阳233100

出　　处：《安徽科技学院学报》2015年第1期34-38,共5页Journal of Anhui Science and Technology University

基　　金：安徽省教育厅自然科学重点科研计划项目(KJ2013A074);国家星火计划项目(2012GA710029;2012GA710028)

摘　　要：对炭疽病典型症状的辣椒果实进行分离纯化获得炭疽病原菌,诱导产孢进行形态学鉴定,在不同温度、光照、培养基成分等条件下对该病原菌生物学特性进行研究。结果表明,诱导产孢进行形态学鉴定该病原菌为胶孢炭疽菌（Colletotrichum gloeosporioides）;菌丝生长的最适温度为25~30℃;菌丝正常生长不受光照条件影响;菌丝的生长受大蒜和芥菜中的某些成份的抑制。该研究以期为辣椒病害防治以及品质的提高提供理论依据。Chilli pepper fruits with typical symptoms of anthracnose were used to get the pathogen. After isolation and purification,the pathogen was induced in different conditions to produce spores by which the origin of the pathogen was identified. Subsequently,the biological characteristics of pathogen were studied in different conditions of temperature,light and / or medium composition. The results showed that the endogenous pathogen was identified as colletotrichum gloeosporioides by morphological observation. The optimum temperature for the growth of the pathogen was between 25 and 30 ℃ and the growth of hyphae was not affected by the condition of light.But,some ingredients in garlic and mustard restrained the growth of the hyphae. The research provided evidence for prevention and control of anthracnose disease and for improvement of chilli pepper fruit quality.

关 键 词：辣椒 炭疽病 生物学特性 

分 类 号：S641.3[农业科学—蔬菜学]