猕猴桃溃疡病发生的影响因素及其防治方法

Influencing Factors and Control Method for Bacterial Canker Disease of Kiwifruit

细菌性溃疡病是猕猴桃生产中一种毁灭性的细菌性病害,该病的发生范围广、致病性强、传播迅速、根除难度大,已经成为猕猴桃产业发展的主要限制因素。为明确猕猴桃细菌性溃疡病发生时期和发生规律,有效防治该病害,综合国内相关研究成果,介绍了溃疡病的病原菌和危害症状,明确了与该病害发生有关的因素主要有品种抗性、农艺性状、气象生态条件和栽培技术,并从选择抗病品种、种苗检疫、农业防治、化学防治、生物防治等方面对溃疡病的防治技术进行了详细阐述。

The bacterial canker disease is a destructive pathogeny for kiwifruit production. It has become a main restricting factor for developing kiwifruit industry because its wide occurrence range, strong pathogenicity, fast spreading speed and hard healing. In order to know occurring time and rules of bacterial canker disease of kiwifruit and to control the disease effectively, the correlated research achievements in China were summarized; the pathogeny and damaging symptoms of bacterial canker disease were introduced; the factors correlated with the disease were determined, including variety resistance, agricultural characteristics, meteorological and ecological conditions and culture techniques; the control technology for the disease were particularly described in terms of selecting disease-resistant variety, quarantining seeds and seedlings, agricultural control, chemical control, and biological control.