探究姜和大蒜粗提取液对甘蓝枯萎病菌的抑制作用

研究旨在了解不同浓度姜和大蒜粗提取液对甘蓝枯萎病菌的抑制效果及对菌丝形态结构的影响,以此初步获得最适合的抑制病原菌的植物粗提取液浓度。以姜和大蒜粗提取液为供试材料,测定不同浓度2种粗提取液对甘蓝枯萎病菌尖孢镰刀菌的生长情况、孢子浓度、孢子萌发率及菌丝结构的影响。结果表明,2种粗提取液均能抑制并降低尖孢镰刀菌的生长速率、孢子浓度和孢子萌发率,且大蒜粗提取液比姜粗提取液抑制效果更显著,在低浓度下对菌丝形态结构的影响也比姜粗提取液明显,大蒜粗提取液在各浓度下与对照相比均达极显著差异,且大蒜浓度为0.4 g/mL时对尖孢镰刀菌孢子萌发率抑制达100%。该试验证实大蒜对甘蓝枯萎病菌有极显著抑制作用,为使用间种或轮作大蒜进行田间防治甘蓝枯萎病菌提供了参考。

Crude Extracts of Ginger and Garlic: Inhibition on Cabbage Fusarium Wilt

The purpose is to explore the inhibitory effect of different concentrations of ginger and garlic crude extracts on cabbage Fusarium oxysporum and the effect on mycelial morphology, so as to obtain the optimum concentration of plant crude extracts to inhibit pathogens. The crude extracts of ginger and garlic were used as experimental material to determine the effects on the growth, spore concentration, spore germination rate and mycelial structure of F. oxysporum at different concentrations. The results showed that both crude extracts could inhibit and reduce the growth rate, spore concentration and spore germination rate of F. oxysporum, and the inhibition effect of garlic crude extract was more significant than that of ginger crude extract. The effect of garlic crude extract on mycelial morphology and structure was also more obvious than that of ginger crude extract at low concentration, and the effect of crude garlic extract was significantly different from the control at different concentrations. When garlic concentration was 0.4 g/mL, the spore germination rate of F. oxysporum was 100% inhibited. This research confirms that garlic has a significant inhibition effect on cabbage Fusarium wilt, and provides a reference for the field control of cabbage Fusarium wilt by intercropping and rotating with garlic.