海南芒果果腐病病原菌鉴定及其生物学特性研究

Identification and Biological Characteristics of mango Fruit Rot Pathogen

对引起芒果果腐病的病原菌进行鉴定，并对该病原菌的生物学特性进行初步研究。结果表明：引起芒果果腐病的病原菌是芒果拟盘多毛孢[Pestalotiopsis mangiferae（Henn.）Steyaert]，该菌菌丝生长最适温度为25～28℃，孢子萌发最适温度为32℃，致死温度为60℃，10min；菌丝生长最适pH为4～5，而孢子萌发最适pH为4；最适碳源为甘露醇，而麦芽糖不利于菌丝生长；最适氮源为牛肉浸膏、蛋白胨，而尿素不利于该菌菌丝生长；该菌适合在暗光交替和黑暗中生长。

The pathogen of mango fruit rot was identified and the biological characteristics of the pathogen were studied. The pathogen was identified as Pestalotiopsis mangiferae （Henn.） Steyaert based on morphological characteristics and phylogenetic analysis of rDNA ITS sequences. The optimum temperature for mycelial growth of P. mangiferae was range from 25 ℃ to 28 ℃. The optimum temperature for conidial germination was 32℃, and the fatal temperature was 60 ℃ for 10 rain. The optimum pH value for mycelial growth was ranged from d to 5, and the optimum pH value for conidial germination was 4. Mannitol was the best among the tested carbon sources, but maltose was not propitious to mycelial growth. The best nitrogen source for mycelial growth was beef extract and peptone, but urea was not propitious to mycelial growth. Complete dark or alternative culture for 12 h under dark and light was the best for mycelial growth.