林芝地区温室番茄灰霉病发生规律及病原菌生物学特性研究

Research on Greenhouse Tomatoes'Grey Mildew Spreading Regularity and It's Pathogen Biologic Characteristics in Lin Zhi Prefecture

通过对林芝地区番茄灰霉病的调查及病原菌生物学特性研究,结果表明:番茄灰霉病在林芝地区日光温室中流行可分为3个时期,3月初至4月上旬为始发期,4月上旬至4月下旬为上升期,并表现出由下部叶向上部叶、由下层果向上层果发展的趋势,4月下旬至5月下旬为该病的发生高峰期;病原菌在5～30℃均能生长,适宜温度为15～25℃,最佳温度为20℃、相对湿度RH≥80%、pH4.0～7.0、弱光环境下适宜病原菌生长;碳源以果糖对菌丝生长最佳,产孢以葡萄糖溶液中最快,氮源以天门冬酰胺对菌丝生长和产孢最佳,缺氮不产孢.

Research on the greenhouse tomatoes＇grey mildew developing regularity and its pathogen biologic characteristics in LinZhi prefecture showed that there are three spreading periods of tomatoes＇grey mildew in sunlight greenhouse： sprouting period （from early March to the first ten days of April）;developing period （from the first ten days of April to the last ten days April）; fastigium period （from the first ten days of April to the last ten days May）.During the developing period, tomatoes＇grey mildew grows from the bottom leaves to the upper leaves, bottom fruit to upper fruit. Pathogen could grow under 5-30℃, but it is more suitable to grow in soft light between 15℃to 25℃（the best temperature is 20℃）, and the relative humidity is RH≥80%, pH4.0-7.0. Fruit sugar is the best carbon source to the growth of hypha. Spore grows fastest in glucose solution. Lucid asparagus imide is the best nitrogen source to the growth of hypha and spore.there will be no spore if lack of nitrogen.