酚酸物质减轻黄瓜枯萎病的效果及其原因分析  

Effect and Mechanism of Phenol Compounds in Alleviating Cucumber Fusarium Wilt

作　　者：袁飞[1] 张春兰[1] 沈其荣[1] 

机构地区：[1]南京农业大学资源与环境科学学院,南京210095

出　　处：《中国农业科学》2004年第4期545-551,共7页Scientia Agricultura Sinica

基　　金：国家自然科学基金重点资助项目(39830220)

摘　　要：选用有机物料分解产生的3种主要酚酸物质——香豆酸、阿魏酸、对羟基苯甲酸,加入土壤可以减轻黄瓜枯萎病,其中对羟基苯甲酸效果最好,其次为阿魏酸,香豆酸效果较差。添加低浓度酚酸物质到土壤中,可以增加细菌数量,增加真菌数量,降低土壤中病原菌所占真菌比例,以对羟基苯甲酸处理效果最突出,其次为阿魏酸,香豆酸较差。添加酚酸物质后土壤中放线菌数量增加,并提高了拮抗尖镰孢菌的能力,以香豆酸处理最突出,其次为阿魏酸,对羟基苯甲酸较差。酚酸物质还可以直接抑制病原菌菌丝伸长。The amount of phenol compounds in the soil increased after adding organic material into the soil. It wasfound that the addition of p-hydroxybenzoic acid, coumaric acid and frulic acid alleviated Fusarium wilt of cucumber, andthe alleviating effect of p-hydroxybenzoic acid was the best, followed by coumaric acid and frulic acid. The total amount ofbacterial, actinomyces and fungus in soil treated with high concentration of phenol compounas were deceased as comparedwith the control, while the microorganism amount in soil treated with low concentration of phenol compounds increased.Phenol compound inhibited the growth of pathogen.

关 键 词：酚酸物质 黄瓜 枯萎病 香豆酸 阿魏酸 对羟基苯甲酸 土壤微生物 拮抗作用 病原菌生长 

分 类 号：S436.42[农业科学—农业昆虫与害虫防治]