灰霉病致病机理及其防治措施研究进展  

Research Progress on the Pathogenesis and Control Measures of Grey Mould

作　　者：王方方 付清泉 史学伟[1] 王斌[1] WANG Fangfang;FU Qingquan;SHI Xuewei;WANG Bin(Food College,Shihezi University,Shihezi 832000,China)

机构地区：[1]石河子大学食品学院,新疆石河子832000

出　　处：《中国果菜》2024年第1期47-53,共7页China Fruit & Vegetable

基　　金：兵团第五师科技计划项目-鲜食葡萄灰霉病生物防治关键技术研究与示范(202101);兵团指导性科技计划项目-高效广谱酵母抗菌肽制剂的研发与应用(2022DZ014)。

摘　　要：灰霉病是果蔬中的一种常见真菌病害,由灰葡萄孢霉感染所致,可以造成植物的严重损害或死亡,给果蔬产业带来巨大的经济损失。本文总结了植物生长过程中灰霉病的病害症状及其影响因素,阐述了灰葡萄孢霉引起灰霉病的分子机理,讨论了植物灰霉病的防治方法,为果蔬灰霉病的绿色防治奠定基础。Grey mould is one of the common fungal diseases in fruits and vegetables,mainly caused by Botrytis cinerea infection,which causes serious damage or death to plants and brings huge economic losses to the fruit and vegetable industry.This paper summarised the symptoms of B.cinerea and the factors affecting it during plant growth,described the molecular mechanism of B.cinerea causing grey mould,and discussed methods for the control of grey mould in plants,in order to lay the foundation for the green control of grey mould in fruits and vegetables.

关 键 词：灰霉病 灰葡萄孢霉 致病机理 防治方法 

分 类 号：S641.2[农业科学—蔬菜学]