甘肃大蒜贮藏期干腐病优势病原的生物学特性  

Biological Characteristics of Predominant Pathogens Causing Dry Rot Disease of Garlic during Storage in Gansu Province

作　　者：张军高[1] 郭成[2] 漆永红[2] 李敏权[1,3] 苏建红[1] 曹素芳[4] 刘丹[1] 

机构地区：[1]甘肃农业大学草业学院,甘肃兰州730070 [2]甘肃省农业科学院植物保护研究所,甘肃兰州730070 [3]甘肃省农业科学院,甘肃兰州730070 [4]甘肃省农业科学院林果花卉所,甘肃兰州730070

出　　处：《江西农业学报》2015年第8期53-57,共5页Acta Agriculturae Jiangxi

基　　金：甘肃省嘉峪关市科技计划(036-036034);甘肃省科技支撑计划项目(1011NKCA065);甘肃省农牧厅生物技术研究与应用开发项目(GNSW-2013-32;GNSW2014-16)

摘　　要：大蒜干腐病是甘肃大蒜贮藏期的主要病害,其优势病原为尖孢镰孢菌、轮枝镰孢菌和茄病镰孢菌。生物学特性研究结果表明,尖孢镰孢菌GSLZG-9-2、茄病镰孢菌GSGGG-12的生长温度范围均为10~35℃,菌丝生长最适温度分别为26、28℃,产孢最适温度分别为35、30℃;轮枝镰孢菌GSLZG-3-2的生长温度范围为15~35℃,菌丝生长和产孢最适温度分别为26、30℃,p H值范围均为4~9。尖孢镰孢菌GSLZG-9-2、轮枝镰孢菌GSLZG-3-2、茄病镰孢菌GSTSG-12菌丝生长最适p H值分别为7、6、7,而产孢最适p H值分别6、7、7,p H为7时三者产孢量均最大;三者营养生长最好的碳源为可溶性淀粉,氮源为牛肉膏,产孢量最大的碳源为葡萄糖,氮源为酵母膏;三者均在完全黑暗条件下菌丝扩展最快,光暗交替有利于产孢;GSLZG-9-2和GSLZG-3-2菌丝致死温度均为75℃、10 min,GSGGG-12菌丝致死温度为70℃、10 min;三者分生孢子致死温度依次分别为55、55、50℃,10 min。Garlic dry rot disease is a main disease in garlic during storage in Gansu province, and its predominant pathogens include Fusarium oxysporum, Fusarium verticillioides and Fusarium solani. The research results of biological characteristics indicated that Fusarium oxysporum GSLZG-9-2 and Fusarium solani GSGGG-12 could grow at 10-35 ℃, the optimal temperature for the mycelial growth of these two strains was 26 and 28℃ respectively, and the optimum temperature for their spore production was 35 and 30 ℃ respectively. Fusarium verticillioides GSLZG-3-2 could grow at 15 - 35 ℃, the optimum temperature for its mycelial growth and spore production was 26 and 30 ℃ respectively. These strains could grow at pH 4 - 9. The optimal pH-value for the mycelial growth of Fusarium oxysporum GSLZG-9-2, Fusarium verticillioides GSLZG-3-2 and Fusarium solani GSTSG-12 was 7, 6 and 7 respectively, that for their spore production was 6, 7 and 7 separately, and these three strains had the most sporulation quantity at pH 7. The best carbon source and nitrogen source for the vegetative growth of these three strains were soluble starch and beef extract respectively, and those for their maximum sporulation quantity were glucose and yeast cream separately. The mycelial extension of these three strains was the quickest under 24-h dark condition, and the alternative light-dark condition was beneficial to their spore production. The 10-min lethal temperature was respectively 75, 75 and 70 ℃ for the myeelium of GSLZG-9-2, GSLZG -3-2 and GSGGG-12, and 55, 55 and 50 ℃ for their conidiospore.

关 键 词：大蒜干腐病 贮藏期 优势病原 生物学特性 

分 类 号：S633.4[农业科学—蔬菜学]