1125肥药双效剂对甘蓝黑根病的防治效果

Disease prevention and healing with fertilizer agent 1125 on Rhizoctonia solani in cabbage

选用1125肥药双效剂和光合微肥以清水为对照进行试验,采用Duncan's新复极差测验分析方法,对结球甘蓝Brassica oleracea var. capitata衰老生理及黑根病Rhizoctonia solani防效进行了研究。结果表明:1125肥药双效剂3.3 mL.L-1在降低结球甘蓝黑根病发病率、相对电导率、增大根冠比等方面差异极显著,优于对照;在增加结球甘蓝过氧化物酶(POD)活性和降低储存期黄叶率方面,差异极显著,优于光合微肥和对照;光合微肥与对照相比,极显著降低结球甘蓝相对电导率,极显著增大根冠比。喷施1125肥药双效剂和光合微肥均能提高结球甘蓝叶绿素质量分数。在室内做结球甘蓝黑根病病原菌-立枯丝核菌的抑菌圈试验表明:1125肥药双效剂40,20 mL.L-1稍有抑菌作用,2.0 mL.L-1光合微肥和1125肥药双效剂5.0,3.3,2.5 ml.L-1均无抑菌圈出现。由此可见,1125肥药双效剂防治机制一是提高免疫力,二是1125合成的Cu(OH)2和Zn(OH)2在植物表面形成保护膜,起到物理防病作用。1125肥药双效剂能够显著提高防治甘蓝类黑根病,促进保鲜,降低残留毒量,延缓衰老和延长货架期的目的。

The aim was to study disease prevention and healing properties with fertilizer agent 1125 on Rhizoctonia solani disease in Brassica oleracea var.capitata（cabbage）.The experiment was set up with a split-plot experimental design having treatments of,3.3 and 0（control）mL·L^-1 of fertilizer agent 1125 2.0 mL·L^-1 photosynthetic fertilizer on cabbage with three replications and a microbiostasis method having treatments of 40.0,20.0,5.0,3.3,2.0,and 0（control） mL·L^-1 of fertilizer agent 1125 and 2.0 mL·L^-1photosynthetic fertilizer on Rhizoctonia solani with six replications.Results showed that 3.3 mL·L^-1 of fertilizer agent 1125 was significantly more effective than the control（ck）in reducing incidence of Rhizoctonia solani disease（P〈0.01）,in decreasing relative conductivity,and in increasing the ratio of root weight to crown weight（R/C）.Also,for increasing peroxidase（POD）activity and reducing chlorosis of the leaf,fertilizer agent 1125 was significantly more effective than photosynthetic fertilizer and ck（P〈0.01）.The microbiostasis experiment showed that fertilizer agent 1125 had no significantly（P〉0.05） inhibition on the fungi growth.Therefore,this disease prevention was due to an increased immunity as well as Cu（OH）2 and Zn（OH）2 found in fertilizer agent 1125 that formed a protective membrane physically preventing disease.Fertilizer agent 1125 could prevent Rhizoctonia solani disease in cabbage and increase freshness,reduce the chemical residue,delay aging,and increase shelf life.