大蒜素对番茄三种真菌病害的影响

Effect of the garlic on tomato diseases

通过室内抑菌、田间药效试验及显微镜的观察,研究大蒜素对番茄早疫病、叶霉病及灰霉病的防治作用及对这3种真菌的作用方式。结果表明,在适宜稀释倍数下,大蒜素对番茄的3种真菌具有明显的抑制作用,防治效果明显,大蒜素通过使病菌孢子变形、孢壁或分生孢子梗破裂,内含物外渗而使病菌失去活力。

We investigated the effect of the garlic on Botrytis cinerea, Fulvia fulva, Alternaria solani through combining analysis of indoor and efficacy of field with discussing the effect and mechanism of garlic on the germs. The results indicated that it was very obvious for garlic to inhibit the growth of these three fungi under the ptimal dilute ratio. At the same time, the destruction of the garlic was mainly by the way of deforming germ spores, bursting cell walls, being oozed materials from spores inside, being split and thickened conidia, etc, then the spores would lose activity and died.