不同杀菌剂对油梨炭疽病菌的抑菌效果

Antibacterial Effect of Different Fungicides on Avocado anthracnos

为了筛选有效抑制油梨炭疽病菌的杀菌剂,测定了8种杀菌剂对油梨炭疽病菌的室内抑菌率和毒力。结果表明:抑菌率较高的是45%咪鲜胺EW和70%甲基硫菌灵WP,达72%以上;其次是25%溴菌清WP、10%苯醚甲环唑WDG和80%乙蒜素EC,抑菌率均大于61%;80%代森锰锌WP、75%百菌清WP和80%克菌丹WDG抑菌率较低。对油梨炭疽病菌毒力最强的是10%苯醚甲环唑WDG,EC50为2.829 1mg/L;其次是80%乙蒜素EC和25%溴菌清WP,EC50分别为13.522 8mg/L和16.698 3mg/L。结论:10%苯醚甲环唑WDG、80%乙蒜素EC、25%溴菌清WP、45%咪鲜胺EW和70%甲基硫菌灵WP对油梨炭疽病菌的生长有一定的抑制作用。

In order to screen fungicides effectively suppressing A.anthracnose,toxicity of eight fungicides on A.anthracnose were measured.Results：The toxicity of 10% difenoconazole WDG was the strongest,with the EC50 of 2.829 1 mg/L,followed by 80% ethylicin EC and 25% bromothalonil WP with the EC50 of 13.522 8 mg/L and 16.698 3 mg/L,45% prochloraz EW and 70% Thiophanate-Methyl WP with the EC50 of 36.5306mg/L and 192.838 6 mg/L. The sensitivity of pepper anthracnose 75%chlorothalonil WP ,80% mancozeb WP and 80% captan WDG were lower than others.10% difenoconazole WDG,80% ethylicin EC,25% bromothalonil WP,45% prochloraz EW and 70% Thiophanate-Methyl WP can effectively inhibit the growth of A.anthracnose.