本文研究了魔芋软腐病菌欧文氏杆菌的致病条件以及致病过程中起重要作用的因子。结果表明,该病原菌侵染魔芋的最适温度范围为25°C-30°C,湿度范围为90%-95%。当魔芋受病菌侵染后,从魔芋病斑处和病健处都能检测到果胶酶和纤维素酶,随着腐烂程度的升高酶活迅速升高,果胶酶酶活第6天达到最高值1.2473U/mg,纤维素酶酶活在第9天达到最高值1.0813U/mg。表明纤维素酶和果胶酶在魔芋软腐病菌致病过程中起重要作用。 In this paper, we studied the pathogenic conditions of Erwinia amygdalus and the factors that play an important role in pathogenicity. The results showed that the optimum temperature for the pathogen to infiltrate Konjak was 25 ° C-30 ° C and the humidity range was 90% -95%. When konjac was infected by pathogen, pectinase and cellulase could be detected from diseased spots of konjac and diseased spots of konjac, and enzymatic activity increased rapidly with the increase of rotten degree. The activity of pectinase was 6 days Reached the highest value of 1.2473U / mg, cellulase activity reached the highest value of 1.0813U / mg on the 9th day. The results indicated that cellulase and pectinase play an important role in pathogenicity of soft konjac.