澳洲坚果褐腐病的病原菌鉴定及生物学特性  

Identification and biological characteristics of the pathogen causing macadamia fruit brown rot

作　　者：蒋桂芝[1] 何双凌[1] 岳海[1] 陶亮[1] 贺熙勇[1] JIANG Guizhi;HE Shuangling;YUE Hai;TAO Liang;HE Xiyong(Yunnan Institute of Tropical Crops, Jinghong 666100, China)

机构地区：[1]云南省热带作物科学研究所,景洪666100

出　　处：《植物保护》2020年第2期107-111,共5页Plant Protection

基　　金：云南省热带作物科技创新体系建设(RF2019-10)。

摘　　要：对云南景洪发生的澳洲坚果果实褐斑病进行了病原菌分离鉴定和生物学特性研究。经致病性测定、形态学和分子生物学鉴定,病原菌为Calonectria pentaseptata。生物学特性研究表明,该菌菌丝生长的适温为25~30℃,孢子萌发的适温为20~25℃,光照对菌丝生长影响不明显,紫外光对分生孢子的萌发有显著影响,不同的糖溶液可促进分生孢子的萌发。The pathogen causing macadamia nut brown spot disease in Jinghong,Yunnan province was isolated and identified and their biological characteristics were studied.The pathogen was identified as Calonectria pentaseptata by pathogenicity test,morphology and molecular biology.The study of biological characteristics showed that the suitable temperature for mycelium growth was 25-30℃,and the suitable temperature for spore germination was 20-25℃.The light condition had no obvious effect on mycelium growth.Ultraviolet light had significant effect on conidial germination.Different sugars could promote conidial germination.

关 键 词：澳洲坚果 果实腐烂 CALONECTRIA pentaseptata 

分 类 号：S436.64[农业科学—农业昆虫与害虫防治]