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研究了不同温度、pH值、杀虫剂和杀菌剂的影响下,韭菜汁对香蕉枯萎病菌4号小种的抑制作用,以确定韭菜汁在不同条件影响下对病菌的活力。结果表明,在试验的各温度处理后,55℃以上的温度对韭菜汁的成分有破坏作用,菌落的生长受到显著影响。韭菜根汁对病菌孢子的抑制作用不受pH值的影响。酸性至弱碱性情况下,韭菜茎汁对病菌孢子萌发的抑制率为100%;在强碱性条件下,韭菜茎汁中物质的活性促进了孢子的萌发。供试杀虫剂和杀菌剂对韭菜汁的成分无明显破坏作用。
Under the influence of different temperature, pH, insecticides and bactericides, the inhibitory effect of Chinese chives juice on race 4 of Fusarium oxysporum was studied in order to determine the vitality of Chinese chives juice under different conditions. The results showed that the temperature of above 55 ℃ had a damaging effect on the composition of Chinese leek juice after the treatment at each temperature, and the growth of the colony was significantly affected. The inhibitory effect of leek root juice on the spores of the bacteria is not affected by the pH value. Acid to weak alkaline case, the leek stem juice on the spore germination of the bacteria inhibition rate of 100%; in strong alkaline conditions, leek stem juice substances promote the spore germination. Test insecticides and fungicides on the composition of leek juice no significant damage.