魔芋灰霉病致病菌及其生理特性的研究

为探明魔芋灰霉病的发病规律,对其发病症状、致病菌及其生理特性进行了较系统的研究。结果表明,魔芋灰霉病菌为葡萄孢菌属（Botryotinia）;其分生孢子萌发的温度范围为10~30℃,最适温度为20~25℃;在pH 4~9条件下均能萌发,最适pH为5;在各种营养液中均能萌发,在2%的蔗糖液中萌发最好,其次为2%的葡萄糖和魔芋甘露低聚糖;分生孢子的致死温度为57℃、5 min。魔芋灰霉病菌菌丝在4种培养基上均能生长,其中PDA培养基最适宜菌丝生长,最适的产孢培养基为PDA＋魔芋甘露低聚糖;菌丝在5~30℃均能生长和产孢,适宜温度为20~25℃;在pH 4~9均能生长及产孢,最适pH为5。

Biology Characteristics of Botrytis cinerea Pathogens on Amorphophallus Konjac

In order to clarify the pathogenesis of konjac Botrytis cinerea, the symptom, pathogen and biology characteristics were studied systematically. The results showed that, Botryotinia was pathogen of konjac Botrytis cinerea, and the conidia germination temperature was from 10 to 30℃. The optimum temperature was 20-25℃. pH of conidia germination was from 4 to 9, and the optimum pH was 5. Conidia could germinate in various nutritive liquid. 2% of sucrose solution was the best, followed by 2% of glucose or konjac glucomannan solution. Lethal temperature of conidia was 57℃ for 5 min. Botrytis cinerea could grow in 4 kinds of medium.PDA was the most appropriate medium for mycelia growth, and PDA plus konjac mannan was the best medium for sporulation. Pathogen could grow and sporulate at 5-30℃ and pH from 4 to 9, and the optimum condition was at 20-25℃ and pH 5.