微生物发酵液对保护地番茄灰霉菌的抑制作用效果评价  

Control Effects of Microbial Fermentation Liquid on Tomato Gray Mould in Protected Field

作　　者：刘晓梅 梁长东 李景芳 杨和川 任立凯 LIU Xiao-mei;LIANG Chang-dong;LI Jing-fang(Lianyungang Academy of Agricultural Sciences,Lianyungang,Jiangsu 222000)

机构地区：[1]连云港市农业科学院

出　　处：《安徽农业科学》2019年第21期145-147,共3页Journal of Anhui Agricultural Sciences

基　　金：连云港市财政专项(QNJJ1719)

摘　　要：[目的]明确微生物发酵液对灰霉病菌的防治作用。[方法]通过室内毒力测定和田间药效试验研究了微生物发酵液对灰霉病菌的抑制作用和田间防效。[结果]毒力测定结果表明,微生物发酵液能明显抑制灰霉病菌菌丝的生长,发酵液原液的抑制率最高为66.18%。田间试验结果表明,对番茄间隔7 d、连续施药3次,第3次施药7 d后,微生物发酵液原液对灰霉病的防效最高达60.47%,与35%的腐霉利600倍液的防治效果无显著差异。[结论]微生物发酵液对番茄灰霉病有较好的防治效果,其作为一种生物新型杀菌剂值得进一步研究、开发和利用。[Objective]To study the effect of microbial fermentation liquid on controlling gray mould.[Method]Toxicity experiments and field trials were conducted.[Result]Toxicity experiments showed that the microbial fermentation liquid could significantly inhibit the growth of Botrytis cinerea,and the inhibition rate of the fermentation liquid was 66.18%.In the field trials,the control effect of microbial fermentation liquid on grey mold was 60.47%7 days after the third treatment,which was no significant difference from the control effect of 600-fold dilution of 35%saprophytic.[Conclusion]The microbial fermentation liquid had control effect on tomato Botrytis cinerea,as a new biological fungicide,it was worthy of further research,development and utilization.

关 键 词：微生物发酵液 灰霉菌 防治效果 

分 类 号：S436.412.13[农业科学—农业昆虫与害虫防治]