竹醋液对几种植物病原真菌的抑制活性

 新制竹醋液抑制6种作物8种病原真菌菌丝生长的活性大小序为:苹果霉心病菌 > 小麦赤霉病菌 > 黄瓜炭疽病菌 > 番茄灰霉病菌 > 葡萄炭疽病菌 > 番茄早疫病菌 > 草莓灰霉病菌 > 苹果腐烂病菌 > 苹果轮纹病菌 > 黄瓜灰霉病菌,有效抑制中浓度(EC₅₀)介于0.1185%-0.8035%(g/mL,干重/体积)之间。室温下保存1年的竹醋液抑制7种作物8种病菌菌丝生长的EC₅₀在0.0832%-0.3334%之间,对苹果霉心病菌的抑制活性下降,对6种作物的6种病菌的抑制活性均高于新制竹醋液。在2%水琼脂培养基上测定发现竹醋液明显抑制草莓灰霉菌分生孢子萌发,对该菌7个菌株的EC₅₀在0.0365%-0.1311%之间,平均为0.0673±0.0332%。叶盘漂浮法测定发现0.0125%、0.025%和0.05%的竹醋液对葡萄霜霉病的防效分别为23.5%、38.8%和78.4%,对葡萄霜霉病菌5个菌株EC₅₀在0.0191%-0.0464%之间,平均为0.0317 ±0.0109%。

Fungicidal activity of bamboo vinegar against several phytopathogenic fungi

Inhibitory activity of newly prepared bamboo vinegar against mycelial growth of 8 pathogenic fungi from 6 crops was ranked as follows:Trichothecium roseum on apple > Fusarium graminearum on wheat > Colletotrichum orbiculare on cucumber > Botrytis cinerea on tomato > C. gloeosporioides on grapevines > Alternaria solani on tomato > B. cinerea on strawberry > Valsa mali on apple > Macrophoma kawatsukai on apple > B. cinerea on cucumber, and EC₅₀ values of inhibiting mycelial growth ranged from 0.118 5% to 0.803 5% (w/v) (g dry weight/100 mL). After stored at the room temperature for one year, bamboo vinegar inhibited mycelial growth of 8 pathogenic fungi from 7 crops with EC₅₀ values ranged from 0.083 2% to 0.333 4%. Compared with newly prepared bamboo vinegar, the stored one became more effective against mycelial growth of 6 pathogenic fungi from 6 crops except Macrophoma kawatsukai on apple; It was also found that bamboo vinegar exhibited strong inhibition of conidia germination of B. cinerea on strawberry fruits, EC₅₀ against 7 strains ranged from 0.036 5% to 0.131 1% with the means of 0.067 3±0.033 2%. Leaf disc method test showed that the relative efficacy of the stored bamboo vinegar at concentration of 0.012 5%, 0.025% and 0.05% in controlling downy mildew caused by Plasmpara viticola was 23.5%, 38.8% and 78.4%, respectively, EC₅₀ against 5 strains of P. viticola on grape leaf discs ranged from 0.019 1% to 0.046 4%, with means of 0.031 7±0.010 9%.