论文部分内容阅读
以制干辣椒根腐病病样为分离对象,采用形态学和分子生物学方法对致病菌进行鉴定。结果表明:共采集根腐病样211个,从中分离获得161个分离物,其中镰刀菌Fusarium spp.121个,占总分离物的75.16%;其它菌40个,占24.84%,说明镰刀菌是新疆加工辣椒的主要致病菌。经致病性测定后,采用形态学观察结合18SrDNA-ITS、EF-1α和β?tubulin 3个序列分析,将80株有致病性的镰刀菌鉴定为尖孢镰刀菌(F.oxysporum)和茄病镰刀菌(F.solani),其中尖孢镰刀菌57株,占镰刀菌分离物的47.11%;茄病镰刀菌23株,占19.01%。
To make dry pepper root rot disease as the object of separation, morphological and molecular biology methods were used to identify pathogenic bacteria. The results showed that 211 root rot samples were collected, of which 161 isolates were isolated, of which Fusarium spp was 121, accounting for 75.16% of the total isolates; 40 were other isolates accounting for 24.84%, indicating that Fusarium was Xinjiang processing pepper main pathogens. After pathogenicity test, 80 pathogenic Fusarium species were identified as F.oxysporum by morphological observation combined with 18SrDNA-ITS, EF-1α and β-tubulin sequence analysis. Fusarium solani (F. solani), Fusarium oxysporum 57, accounting for 47.11% of Fusarium isolates; Fusarium solani 23, accounting for 19.01%.