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以桂花为试材,利用组织分离法分离桂花叶斑病菌,并对其进行形态特征鉴定和rDNA-ITS序列分析,研究了该病原菌的生物学特性及其对9种杀菌剂的敏感性。结果表明:该病原菌为葡萄座腔菌;光照对病原菌的生长无明显影响;菌丝生长的最适温度20~30℃;最适pH6~9;最适碳源为葡萄糖、蔗糖和麦芽糖;最适氮源为硝酸钾和天冬酰胺。9种杀菌剂对桂花叶斑病菌的生长均表现出抑制作用,其中苯醚甲环唑、戊唑醇和氟硅唑的毒力最强,EC50分别为0.6839、0.8754、1.2236μg/mL;百菌清毒力最弱,EC50为57.0778μg/mL。
Osmanthus fragrans was isolated from tissue culture using morphological characters and rDNA-ITS sequence analysis. The biological characteristics of the pathogen and its sensitivity to 9 fungicides were studied. The results showed that the pathogen was Cabernet Sauvignon. The light had no significant effect on the growth of pathogenic bacteria. The optimum temperature for mycelial growth was 20-30 ℃, and the optimal pH was 6-9. The optimal carbon source was glucose, sucrose and maltose. Suitable nitrogen sources are potassium nitrate and asparagine. Nine kinds of fungicides showed inhibitory effects on the growth of S. ostriniae, of which difenoconazole, tebuconazole and flusilazole had the strongest virulence with EC50 of 0.6839, 0.8754 and 1.2236 μg / mL respectively. The weakest virulence, EC50 was 57.0778μg / mL.