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为了搞清陕西省线辣椒主产区炭疽病的致病菌类型及其主要生物学特性,对采自陕西省宝鸡市线辣椒主产区具有炭疽病症状的80份线辣椒果实样品进行致病病原菌分离、鉴定、主要生物学特性研究及多基因联合分析。结果表明,从80份病样中共鉴定出4种不同的炭疽菌,即尖孢炭疽菌(Colletotrichum acutatum)、大豆炭疽菌(Colletotrichum truncatum)、菠菜炭疽菌(Colletotrichum spinaciae)和博宁炭疽菌(Colletotrichum boninense),4种炭疽菌所占比率依次为83.75%、13.75%、1.25%和1.25%;尖孢炭疽菌对线辣椒的致病力最强,其次是大豆炭疽菌,菠菜炭疽菌对线辣椒致病力较弱,博宁炭疽菌对线辣椒没有致病力。生物学特性研究表明,温度25℃、连续光照、pH=6、碳源葡萄糖、氮源酵母浸膏最适合尖孢炭疽菌菌丝生长,温度30℃、连续光照、pH为5~6、碳源麦芽糖、氮源酵母浸膏最适合尖孢炭疽菌菌株产孢;温度30℃、连续光照、pH为7、碳源果糖、氮源蛋白胨最适合大豆炭疽菌菌丝生长,温度30℃、连续黑暗、pH为5~6、碳源麦芽糖、氮源脯氨酸最适合大豆炭疽菌菌株产孢;温度30℃、连续光照、pH为9~11、碳源麦芽糖、氮源蛋白胨最适合菠菜炭疽菌菌丝生长;温度30℃、连续黑暗、pH为5~6、碳源麦芽糖、氮源蛋白胨最适合菠菜炭疽菌菌株产孢。在陕西省线辣椒上发现尖孢炭疽菌,为首次报道;在辣椒上发现菠菜炭疽菌,亦为首次报道。
In order to find out the pathogen types and their main biological characteristics of anthracnose in the main producing area of Shaanxi Province, 80 samples of peppers with anthracnose symptom were collected from the main producing areas of pepper in Shaanxi Province. Isolation and Identification of Pathogenic Bacteria, Studies on Biological Characteristics and Multi-gene Combination Analysis. The results showed that four different anthrax species, Colletotrichum acutatum, Colletotrichum truncatum, Colletotrichum spinaciae and Colletotrichum boninense, were identified from 80 samples. ), The proportion of four kinds of anthrax were 83.75%, 13.75%, 1.25% and 1.25% respectively; Acinetobacter sp. Had the strongest virulence on pepper, followed by anthrax in soybeans and anthrax Weaker disease, Boning anthrax line pepper is not pathogenic. The study of biological characteristics showed that the optimum conditions for mycelial growth were Acinetobacter sp. Growth at 25 ℃, continuous illumination, pH = 6, carbon source glucose and nitrogen source yeast extract at 30 ℃, continuous illumination, pH 5-6, The optimum conditions were sporulation of strains of Acremonium sp., Temperature 30 ℃, continuous illumination 7, carbon source fructose and nitrogen source peptone, which were most suitable for the growth of mycelia of soybean anthracnose at the temperature of 30 ℃ Darkness, pH 5 ~ 6, carbon source maltose and nitrogen source proline were the most suitable for sporulation of soybean anthracnose strain. The optimal conditions for the production of spinach anthrax were carbon source maltose and nitrogen source peptone at 30 ℃, The growth of mycelium was rapid. The temperature was 30 ℃, continuous darkness and pH was 5 ~ 6. The best carbon source maltose and nitrogen source peptone were sporulation of spinach anthracnose. It was the first report that anthracnose was found on the pepper in Shaanxi Province, and the first reported that anthrax on spinach was found in pepper.