肉桂枝枯病菌及其生物学特性研究  

A study on the pathogenic identification and biological characters of cinnamon dieback

作　　者：薛振南 黄式玲[2] 李孝忠 

机构地区：[1]广西区森林病虫害防治站,广西南宁530022 [2]广西大学农学院,广西南宁530005

出　　处：《广西农业生物科学》2003年第4期275-279,共5页Journal of Guangxi Agricultural and Biological Science

基　　金：广西区林业厅资助项目[林科字(85)-27-60号]

摘　　要：经致病性和形态鉴定,引致肉桂枝枯的病原菌,属于毛色二孢属的可可毛色二孢菌Lasiodiplodiatheobromae(Pat.)Griff.&Maubl。此菌的生长温度为12～39℃,以25～35℃比较适宜。分生孢子在水滴中的萌发率为90.82%,而在1%葡萄糖和蔗糖溶液中均为96%左右。菌丝体的致死温度52℃。分生孢子的致死温度53℃。病菌生长的酸碱度范围是pH2.5～11.7,以pH5.5最适宜。在连续光照的OMA培养基上,该菌产孢较快较多。According to the morphology and pathogenicity,the pathogen of cinnamom dieback was identified as Lasiodiplodia theobromae(Pat.) Criff. & Maubl.The temperature for the pathogen growth was 12～39℃,and optimum at 25～30℃.The germinatiom rate of conidia was 9083% in water and about 96% in solution containing 1% sucrose and 1% dextrose.The thermal death point to the myceliumwas 52℃ and to the conidia was 53℃.The optimum pH was 55,but it could grow between pH25～117.The pathogen fungi produced conidia more quickly and abundantly on the OMA culture medium on the condition of continuous shine fluorescent light.

关 键 词：肉桂 枝枯病 可可毛色二孢菌 生物学特性 

分 类 号：S435.67[农业科学—农业昆虫与害虫防治]