不同浸提剂大蒜根浸提液对番茄晚疫病菌的化感作用

Allelopathy of different extractants of the root of garlic (Allium sativum) on Phytophthora infestans

利用生长速率法研究了不同浸提剂的大蒜根浸提液对番茄晚疫病病菌的化感作用。结果表明,不同浸提剂的大蒜根浸提液对番茄晚疫病菌均有一定的化感作用。大蒜根乙酸乙酯和乙醇浸提液各浓度均表现为化感抑制作用,但是对于大蒜根水浸提液来说,高浓度表现的为化感抑制作用,低浓度表现为化感促进作用,3种浸提液中化感抑制效果最强的是乙酸乙酯,抑制率达到50.00%,其次是乙醇浸提液,为34.29%,最弱是水浸提液,为29.12%。不同浸提剂的大蒜根浸提液70%浓度处理为化感抑制作用临界值。

The allelopathy of different extractants of garlic root on Phytophthora infestans was studied by the growth rate method.The results showed that different extractants root extract of garlic on Phytophthora infestans had some allelopathy effect.Garly ethyl acetate and ethanol root extract showed the concentration of allelopathic inhibition,but the root aqueous extract of garlic for the performance of the high concentration of allelopathy inhibition showed low concentrations of allelopathy role in promoting Extracts of three allelopathy ethyl acetate is the strongest inhibitory effect of the inhibition rate reached 50.00%,followed by ethanol extraction,was 34.29%,the weakest is the water extract,was 29.12%.Different extraction solvent extract of garlic root concentrations 70% threshold for the allelopathy inhibition.