辣椒炭疽病病原菌生物学特性及其拮抗菌防效研究  

Biological Characteristics of Pepper Anthracnose Pathogens and Their Antagonistic Bacteria Biocontrol Effects

作　　者：李国光[1] 田瑞华[1] 赵磊[1] 周才芯 林瑞雄 Li Guoguang;TIAN Ruihua;ZHAO Lei;ZHOU Caixin;LIN Ruixiong(College of Life Sciences,Inner Mongolia Agricultural University,Huhhot,Inner Mongolia 010018,China)

机构地区：[1]内蒙古农业大学生命科学学院,内蒙古呼和浩特010018

出　　处：《农产品加工》2018年第4期11-15,共5页Farm Products Processing

摘　　要：为寻求辣椒种植区炭疽病有效的生物防治措施,从病株果实上分离纯化得到一株病原菌,对其进行鉴定生物学特性研究,同时筛选对病原菌具有高效拮抗性的菌株,测定潜在的生防效果。结果表明,托克托县地区辣椒炭疽病是由胶孢炭疽菌引起的,该菌最适生长温度30℃,最适生长pH值7;光暗交替有利于病原菌的生长;在PDA培养基长势较好;拮抗菌对病原菌的生长具有较强的抑制作用,其分泌的物质可有效防治病原菌在果实上的蔓延。In order to seek effective biocontrol measures for anthracnose in pepper growing areas,a pathogen was isolated and purified from the diseased plants,and its biological characteristics were studied.At the same time,strains with high antagonistic activity against pathogens were screened and studied the potential biocontrol effect.The results showed that pepper anthracnose was caused by Colletotrichum gloeosporioidesr in Togtoh county.The optimal growth temperature was 30℃,the optimal growth pH was 7.The light and dark alternation was beneficial to the growth of pathogenic bacteria.The growth was better in PDA medium than others,antagonistic bacteriaa had a strong inhibitory effect for the growth of pathogenic bacteri,the secretion of antagonistic can effectively prevent the spread of pathogens in the fruit.

关 键 词：辣椒炭疽病 胶孢炭疽菌 拮抗菌 菌丝生长 

分 类 号：TS201.3[轻工技术与工程—食品科学]