蔬菜细菌性软腐病防治药剂活体组织筛选技术

Investigation on screening fungicide technique in vivo for controlling bacterial soft rot of vegetables

为探索快速、高效的蔬菜细菌性软腐病防治药剂的筛选技术,采用多因素分析法对茎段材料、接种方式、菌液浓度等因素进行筛选,建立芹菜茎段筛选技术,并采用所建立的筛选法评价28种枯草芽胞杆菌Bacillus subtilis可湿性粉剂对细菌性软腐病菌的杀菌活性。结果表明,建立的芹菜茎段筛选法可较好地评价细菌性软腐病防治药剂的药效,即芹菜茎段一端在细菌性软腐菌液中浸泡20 min后自然风干,再于待测药剂中浸泡处理1 h,在温度26~30℃、相对湿度70%~85%条件下保湿培养36 h后调查发病指数。采用该方法可快速从23种新型枯草芽胞杆菌可湿性粉剂中筛选出对细菌性软腐病具有较高防效的IVF001、IVF002、IVF004、IVF015、IVF018、IVF021、IVF035、IVF041制剂,防效分别为81.70%、94.77%、83.01%、92.16%、84.31%、96.08%、80.39%和89.55%。芹菜茎段筛选法及室内盆栽法对5种已登记的枯草芽胞杆菌可湿性粉剂的筛选结果显著相关,相关系数为0.878。表明芹菜茎段筛选法可以有效代替盆栽筛选法,并对杀菌剂的药效进行评价,是一种实用性强的蔬菜细菌性软腐病防治药剂筛选方法。

In order to explore a swift, efficient screening method to evaluate bactericide activities against bacterial soft rot of vegetables which caused by Pectobacterium carotovorum, the experimental materials, ways of inoculation, bacteria concentrations were screened to establish screening technology. And then celery stem section method was used to evaluate the bactericide activities of 28 Bacillus subtilis wettable powders （WPs） against bacterial soft rot of vegetables. The results showed that the bactericide, inhibiting the pathogens that caused bacterial soft rot of vegetables, could be assessed efficiently with the method of celery stem section established in this study. The method was to dip celery stems in bacterium suspension for 20 min, dry naturally, soak in the bactericides for one hour, then investigat the incidence index after 36 h culture under 26-30℃ and RH 70%-85%. In addition, B. subtilis WP that IVF001, IVF002, IVF004, IVF015, IVF018, IVF021, IVF035 and IVF041 were quickly selected and with the control efficacy were 81.70%, 94.77%, 83.01%, 92.16%, 84.31%, 96.08%, 80.39%, 89.55%, respectively. Moreover, five of the registered B. subtilis WP which controlling effect regression with celery stem section and potted method was significant relegated with r=0.878. In conclusion, celery stem section meth- od was a successful screening method for discovering agrochemicals on bacterial soft rot of vegetables.