辣椒炭疽菌干热处理技术研究

Study on Dry Heat Treatment of Colletotrichum on Chili Pepper

【目的】探究干热处理对辣椒炭疽病菌优势种平头炭疽菌和尖胞炭疽菌的影响效果。【方法】设置不同温度、时间对离体辣椒炭疽病菌及辣椒种子进行干热处理,对菌丝、孢子生长状况和种子芽势、芽率生长状况进行测定分析。【结果】55℃热处理1 h后,平头炭疽菌和尖孢炭疽菌菌丝和孢子生长抑制率均达到100%,辣椒种子在55~66℃、1~24 h区间条件下处理可有效促进出苗。【结论】在温度55~66℃、时间1~24 h组合区间进行干热处理,可有效抑制辣椒炭疽菌生长,同时可促进辣椒种子萌发并提高出苗率。试验筛选的干热处理条件可为蔬菜种子带菌干热处理(尤其是炭疽病菌的处理)提供参考依据。

【Objective】The effects of dry heat treatment on dominant species of Colletotrichum-C.truncatum and C.acutatum on chili pepper were explored.【Method】By setting different temperatures and time,the growth status of mycelia and spores of C.truncatum and C.acutatum in vitro and the germination potential and germination rate of chili pepper seeds under different dry heat treatments were determined and analyzed.【Result】The inhibition rate of mycelia and spores growth of the two Colletotrichum species could reach 100%when they were dried at 55℃for 1 h.Meanwhile,chili pepper seeds under treatment at 55-66℃for 1-24 h could effectively increase seedling emergence rate.【Conclusion】The growth of Colletotrichum could be effectively inhibited and the germination rate of chili pepper seeds could be improved under this dry heat treatment condition(at a combined interval of 55-66℃and 1-24 h).The dry heat treatment conditions screened by the current study can provide reference basis for the control of vegetable seeds borne fungi,especially Colletotrichum.