牛至油对尖孢镰刀菌的超显微结构和侵染黄瓜植株体内酶活力的影响  

Effects of Oregano Oil on the Ultra Microstructure Observation of Fusarium oxysporum and in vivo Enzyme Activity of Infected Cucumber

作　　者：高磊[1] 

机构地区：[1]西藏自治区农牧科学院蔬菜研究所,西藏拉萨850000

出　　处：《安徽农业科学》2016年第9期13-15,共3页Journal of Anhui Agricultural Sciences

摘　　要：[目的]探讨天然植物提取物牛至油对黄瓜植株蔬菜致病真菌的抗菌作用及机制。[方法]利用透射电镜观察牛至油对尖孢镰刀菌的超显微结构的影响,并根据4种酶不同的活性,采用不同的方法测定喷洒牛至油的黄瓜叶片内4种酶活力。[结果]在透射电镜下观察发现牛至油处理后尖孢镰刀菌丝体和分生孢子结构均发生明显变化。牛至油处理7~28 d 4种酶活性逐渐增大,28 d后酶的活性逐渐降低。[结论]牛至油具有促进黄瓜植株体内酶活性以及抑制植物病原菌生长的作用。[Objective]To investigate the natural plant extracts oregano oil on the antibacterial effect of cucumber plant vegetables and mechanism of pathogenic fungi. [Method]Effects of oregano oil on the ultramicroscopic structure of Fusarium oxysporum were studied. According to four kinds of enzyme activities,different methods were used to determine the cucumber leaf spraying oregano oil in four kinds of enzyme activities. [Result] Observation under transmission electron microscope showed that mycelium and conidium structures of Fusarium oxysporum changed obviously. After treated by oregano oil for 7- 28 d,the four kinds of enzyme activities gradually increased,and then decreased after28 d. [Conclusion] Oregano oil promotes the in vivo enzyme activity of infected cucumber,and restricts the growth of plant pathogen.

关 键 词：牛至油 蔬菜 致病真菌 抑菌作用 酶活力 

分 类 号：S182[农业科学—农业基础科学]