纳米氧化锌+黄原胶复配波尔多液的物理稳定性及抑菌性能研究

Research on the physical stability and bactericidal activity of the compound Bordeaux mixture with xanthan gum and nano-ZnO

为进一步提升传统波尔多液的物理稳定性和抑菌性能,利用黄原胶和纳米氧化锌对传统波尔多液进行了复配。结果表明,对于倍量式配制的复配波尔多液,当黄原胶的添加量为0.6%,纳米氧化锌的浓度为0.4 g/L时,其悬浮率和D50分别为98.2%和4.42μm,对棉花枯萎菌和苹果腐烂菌的抑菌率分别达到89.7%和100%,明显优于传统波尔多液。

In order to further improve the physical stability and bactericidal activity of the standard Bordeaux mixture,it was compounded with xanthan gum and nano-Zn O. The results showed that when the additive content was 0. 6% and the concentration of nano-Zn O was 0. 4 g/L in double-times Bordeaux mixture,the suspension rate and D50 were 98. 2% and 4. 42 μm,respectively,while the inhibition rates of Cotton Fusarium Wilt and Valsa mall were 89. 7% and 100%,respectively,all of which were superior to the standard Bordeaux mixture.