福建黄果西番莲果腐病菌分离鉴定及其生物学特性

Isolation,Identification and Biological Characteristics of Fruit Rot Pathogen of Yellow Passion Fruit in Fujian Province

为探究引起福建黄果西番莲采后果腐病的病原菌及其生物学特性,组织分离病果病原菌,采用柯赫氏法验证其致病性,观察病菌形态特征,结合分子生物学鉴定,采用同源性分析与系统发育树构建鉴定病原菌,并初步研究不同温度、pH值、碳源、氮源等对病原菌菌落生长的影响。结果表明,根据形态学和分子生物学鉴定,引起福建黄果西番莲采后果腐病的病原菌为可可毛色二孢Lasiodiplodia theobromae,28℃、pH值6、葡萄糖、硝酸钾分别是L.theobromae菌落生长最适温度、pH值、碳源和氮源。

In order to explore the pathogen causing postharvest fruit rot of yellow passion fruit in Fujian province and its biological characteristics,the pathogen was isolated from fruit.Its pathogenicity was measured by Koch's postulates,and the pathogenic morphological characteristics were observed.The pathogen was identified by homology and phylogenetic analysis combined with molecular biological identification.Influences of different temperature,pH value,carbon source and nitrogen source on the mycelia growth of fruit rot pathogen were preliminarily studied.Results showed that,according to the morphological and phylogenetic identification,the pathogen causing fruit rot of yellow passion fruit in Fujian Province was Lasiodiplodia theobromae.Moreover,the optimum temperature,pH value,carbon source and nitrogen source for the hyphal growth of L.theobromae were 28℃,pH 6,glucose and potassium nitrate,respectively.