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为探讨大蒜和烤烟轮作对烟草黑胫病的防治效果,本试验研究了大蒜根系分泌物及主要成分对烟草黑胫病菌的影响。结果表明,大蒜根系分泌物能显著抑制游动孢子的游动及休止孢的萌发;大蒜根系分泌物中的苯并噻唑和2种含硫化合物二烯丙基二硫醚、烯丙基甲基二硫醚对烟草黑胫病菌菌丝生长均具有较强的抑菌活性,其抑制活性均随着供试浓度增加而增强。从而证实:大蒜和烤烟轮作可以通过大蒜的根系分泌抑菌物降低烟草黑胫病的发生和危害,实现病害的生态防控。
In order to investigate the control effect of garlic and flue-cured tobacco on tobacco black shank, this experiment studied the effects of garlic root exudates and the main components on tobacco blackleg. The results showed that the root exudates of garlic could significantly inhibit the swimming of the zoospores and the germination of the resting spores. Among the root exudates of garlic, benzothiazole and two sulfur compounds, diallyl disulfide, allyl methyl Disulfide has strong antibacterial activity against mycelial growth of tobacco blackleg, and its inhibitory activity increases with the increase of test concentration. Thus confirms: Garlic and flue-cured tobacco rotations can reduce the occurrence and harm of tobacco black shank through the secretion of bacteriostasis of garlic roots to achieve the ecological control of the disease.