山竹蒂腐病病菌鉴定及其生物学特性研究

鉴定山竹蒂腐病的病菌．并对该病菌的生物学特性进行研究。根据病菌的培养性状、形态特征、寄主范围和致病性等特性．认为引起山竹蒂腐病的病原菌为可可球二孢菌（Botryodiplodi。theobromaePat．）。该菌菌丝生长的温度范围为10~40℃，最适为28~32℃；孢子萌发的温度范围为5～40℃，最适为28~32℃；在pH值3～11该菌均能生长，最适pH值为5～7；在全光照条件下，该菌菌丝生长最快；在供试碳源中，仅D-木糖不利于该菌菌丝生长，其它7种碳源对菌丝生长的影响无显著差异；在供试氮源中，牛肉膏、蛋白胨、硫酸铵和硝酸钠为最适氮源：该菌菌丝的致死温度为60℃．时间为10min。

Identification and Biological Characteristics of the Pathogen Causing Stem-end Rot of Mangosteen

In this pa per, the pathogen causing stem-end rot of mangosteen was identified and the biological characteristics of the pathogen were studied. Based on the culture characteristics, morphological character, host range and pathogenicity, the pathogen was identified as Botryodiplodia theobromae Pat.. The temperature for mycelium growth ranged from 10~40℃, with the optimum at 28~32℃. The temperature for the conidium germination ranged from 5-40℃, with the optimum at 28~32℃. Mycelium could grow at pH 3 ~11, with the optimum at 5 ~7. Light was favorable to mycelium growth. Among the tested carbon souses, only D-xylose was not propitious to mycelium growth, and there were no significant difference for mycelium growth among other carbon sources. Among the tested nitrogen souses, the optimum nitrogen source for mycelium growth was beef extract, peptone, ammonia sulfate or sodium nitrate; the fatal temperature was 60℃ for 10 min.