枣缩果病主要病原菌生物学特性的初步研究

枣缩果病为多病原病害,本文对其中2种主要病原菌生物学特性的研究表明:盾壳霉菌丝生长温度范围为9～33℃,最适温度27℃;pH值范围为3～10,最适pH为7～8;碳素营养以果糖、蔗糖、葡萄糖为好,乳糖较差。细链格孢菌苗丝生长温度范围为6～36℃,最适温度为24℃;pH值范围为3～10,最适pH为7;碳源以果糖为佳,乳糖最差;分生孢子在3～39℃,pH值3～10范围内均可萌发,以温度27℃,pH 5～8为最适。不同光照处理对盾壳霉菌和细链格孢菌菌丝生长和后者孢子萌发率无明显影响。

Biological Characteristics of Two Main Pathogens of Jujube Fruit Shrink Disease.

The biological characteristics of two main pathogens of jujube fruit shrink disease, which were Coniothyrium sp. and Alternaria tenuis, were studied. Coniothyrium sp. could grow in 9 - 33℃ and the optimum growing temperature was 27℃. The range of pH value was 3 - 10, the optimum pH value was 7 - 8. The different light treatment had no obvious effect on the growth of the two fungi. Fructose, sucrose and dextrose were better than lactose as the carbon source. Alternaria tenuis could grow in the condition of 6-36℃ and pH value 3-10. The optimum pH value, temperature and carbon source were 7, 24℃ and fractose, respectively. The spore of Alternaria tenuis could germinate in 3 - 39℃ and pH 3-10. The optimum temperature and pH value for the germination were 27℃ arid 5 - 8, respectively. Different photoperiod had no obvious effect on the germination rate of the spore of Alternaria benuis.