摘要
研究了紫皮蒜与白皮蒜不同苗龄根系分泌物、不同浓度水提取物及乙酸乙酯提取物对辣椒疫霉病病菌、草莓灰霉病病菌和番茄青枯病病菌的抑菌作用。结果表明:紫皮蒜、白皮蒜均以苗龄20～30d的根系分泌物对3种土传性病菌抑制效果最好,紫皮蒜水提取物完全抑制辣椒疫霉病病菌、草莓灰霉病病菌菌落生长的最低抑菌浓度为5.00mg·mL-1,而白皮蒜的最低抑菌浓度则为20.00mg·mL-1;紫皮蒜乙酸乙酯提取物完全抑制辣椒疫霉病病菌和草莓灰霉病病菌菌落生长的最低抑菌浓度分别为5.00mg·L-1与2.50mg·mL-1,而白皮蒜乙酸乙酯提取物最低抑菌浓度要达到10.00mg·mL-1和20.00mg·mL-1,二者乙酸乙酯提取物最低抑菌浓度达到20.00mg·mL-1时对番茄青枯病病菌具有很好的抑菌效果。
The effects of root exudates of purple and white garlic(Allium sativum L.)at different seedling ages,including different concentrations of aqueous garlic extract and the ethyl acetate extract on pepper Phytophthora blight caused by Phytophthora capsic,strawberry gray mold caused by Botrytis cinerea and tomato bacterial wilt caused by Pseudomonas solanncearum Smith were investigated.The best inhibitory effects were found using the root exudates of 20-30 d purple and white garlic on all 3 soil-borne pathogens.While 5.00 mg·mL-1 of purple garlic water extract can completely inhibite the pepper Phytophthora blight and the colony growth of strawberry gray mold.Higher concentration of water extract from white garlic,e.g.20.00 mg·mL-1 is needed to exert the same effect.On the other hand,the minimum inhibitory concentration(MIC)of ethyl acetate extract from purple garlic can inhibit completely the pepper Phytophthora blight and the strawberry gray mold with 5.00 mg·mL-1 and 2.50 mg·mL-1,respectively.However,the higher concentration of the ethyl acetate extract from white garlic at 10.00 mg·mL-1 and 20.00 mg·mL-1,respectively are required to inhibit the 2 pathogens to the same extent as by purple garlic.20.00 mg·mL-1 of ethyl acetate extracts from 2 garlic varieties are required to suppress tomato bacterial wilt.
出处
《中国蔬菜》
北大核心
2012年第01X期66-71,共6页
China Vegetables
基金
贵州省科技厅农业攻关项目〔黔科合NY字(2009)3020〕
贵州现代农业产业技术体系建设项目(GZCYTX2010-01)
