摘要
对杏果实上发生的一种新病害———黑斑病进行了报道.根据病原菌致病性、生物学特性、培养性状及形态研究结果,鉴定其病原是一种链格孢菌(Alternariasp.).适宜病原菌生长的温度为25～30℃,最适温度为28℃,适宜pH值为4～8,最适pH值为5 78.以蛋白胨或酵母汁为氮源,淀粉或乳糖为碳源有利于菌丝生长.分生孢子萌发的适宜温度为25～35℃,最适温度为30℃.光照有利于菌丝生长和孢子萌发.
The newly occurred apricot fruit disease-black spot was studied. The pathogen was identified as Alternaria sp. based on its culture, morphology , pathogenicity and biological characteristics. The suitable temperature and pH for the pathogen growth were 25～30℃ and pH 4～8 respectively, but 28℃ and pH 5 were the most favourable. For conidium germination, the suitable temperature was 25～35℃ and 30℃ was the most favourable. The pathogen grew well when carbon source was lactose or amylum and nitrogen source was yeast grease or peptone. Illumination favoured the mycelial growth and conidia germination.
出处
《仲恺农业技术学院学报》
2003年第4期1-6,共6页
Journal of Zhongkai Agrotechnical College
关键词
杏
果实病害
黑斑病
链格孢菌
生物学特性
鉴定
apricot fruit black spot
identification
biological characteristics
