肉桂粉实病菌两型孢子的研究

Studies of 2 Types of Spores of the Powdery-Fruit Pathogen from Cinnamomum cassia

肉桂粉实病病原菌的无性阶段是病菌生命的基础,通过室内外的调查研究发现,肉桂粉实病的病原菌是花生油盘孢菌[ElaeodemafloricolaKeis],该病菌的无性阶段,除有隔菌丝外,有两型孢子。孢子适宜温度24℃左右,相对湿度98%以上,节孢子形成先于分生孢子。所有孢子都能致病,引起病害多次而集中,造成肉桂生产巨大损失。

The investigation and research found that the powdery-fruit pathogen from Cinnamomum cassia was Elaeodema floricola Keis,the pathogen owned 2 types of spores besides the septal mycelia during the clonal period of the pathogen. The suitable temperature,and relative humidity were relatively 24℃,and over 98% for the spores.The arthrospore formed before conidium. Both 2 spores could caused the diseases,which occurred for many times in a short time,and caused the huge loss of the C.cassia production.