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对碱性果胶酶诱导黄瓜抗病作用进行了研究。结果表明,菌株吉氏芽孢杆菌S-2(B.gibsoniiS-2)和克劳氏芽孢杆菌S-4(B.clausiiS-4)发酵生产的碱性果胶酶对黄瓜黄化苗具有诱导抗病作用。在不同酶活的处理中,S-2(200u/ml)和S-4(20u/ml)碱性果胶酶对黄瓜叶和茎上黑星病的病情指数降低最多,其诱导防病效果分别达到73.7%,80.0%和80.6%,86.6%。pH变化对碱性果胶酶的诱导抗病作用影响显著。碱性果胶酶S-2(200u/ml)和S-4(20u/ml)在pH8.0时诱导防病效果较好,它们对黄瓜叶和茎上黑星病的诱导防病效果分别达到64.8%,78.5%和75.0%,87.8%。
Alkaline pectinase induced cucumber disease resistance were studied. The results showed that the alkaline pectinase produced by fermentation of strain B. gibsonii S-2 and B. clausii S-4 had induced resistance to cucumber yellow seedlings Sickness. S-2 (200u / ml) and S-4 (20u / ml) alkaline pectinase decreased the disease index of scab and cucumber scab in the different enzyme activities, which induced the disease-controlling effect Reaching 73.7%, 80.0% and 80.6% and 86.6% respectively. Changes in pH on the alkaline pectinase induced disease resistance significant effect. Alkaline pectinase S-2 (200u / ml) and S-4 (20u / ml) at pH8.0 to induce better disease control effect, their cucumber leaves and stems on the prevention and treatment of scab Reaching 64.8%, 78.5% and 75.0% and 87.8% respectively.