鲜枣贮藏期致腐病原菌种类研究

Determination of the varieties of putrefying fungi of fresh jujube in storage

以7个鲜枣品种为试材,采用植物病理学方法,研究了鲜枣在贮藏期主要致腐病原菌的种类。试验共分离得到6种病原菌:链格孢Alternaria alternata(Fr.∶Fr.)Keissler,细极链格孢Alternaria tenuissima(Fr.)Wilt-shire,桔青霉Penicillium citrinumThom,顶青霉Penicillium corylophilum Dierckx,镰孢Fusarium sulphureum Schlecht,芽枝孢Cladosporium sp.,发现其中5种病原菌是目前鲜枣贮藏期发生腐烂的主要病原菌。

Plant pathological experiments were conducted to study the varieties of causative fungi putrefying fresh fruits of seven jujube cultivars under storage. Six varieties of causative fungi are obtained in the separation process. They are Alternaria alternata （Fr. ：Fr. ）Keis.sler, Alternaria temuissima （Fr.）Wiltshire, Penicillium citrinum Thorn, Penicillium corylophilum Dierckx, Fusarium sulphureum Schlecht and Cladosporium sp. Five of them are identified as the main causative putrefying fungi of fresh jujube in storage.