新疆辣椒疫病及防治研究

 1981-1990年,采集乌鲁木齐、吐鲁番、阜康、伊宁等10余个县市的辣椒根颈腐烂死亡标本,经过病原分离与回接试验,证实新疆辣椒在6-8月份突然大面积死亡的主要原因,是由疫菌Phy tophthora sp.侵染所致的真菌性病害,通过病原鉴定,确认为辣椒疫霉菌(P.cap-sici Leon.)。人工接种,除为害茄科作物外,还侵染部分葫芦科、豆科、锦葵科和蔷薇科作物。病害发生与水源和温度有关,菌丝发育温度为12°-35℃(最适24°-30℃),孢子囊形成温度为14°-33℃(最适26°-28℃);对症状与病原孢子囊的发育过程及萌发也进行了研究与讨论。在系统探究综合防治措施的基础上,1989年在伊宁塔什库勒克乡开展承包防治示范,采用农业措施配合喷洒甲霜灵,取得了理想的防治效果。8月15日由政府组织验收调查,承包示范区疫病率为2-7%,非承包区的辣椒疫病死亡率普遍为30-100%。

ON THE CHILLI PEPPER PHYTOPHORA BLIGHT AND IT'S CONTROL IN XINJIANG

The chilli pepper specimens,died of wilt,and crown rot were colleted in Urumqi,Tulufan,Fukang,Yining,Jimushear,Aletai and other counties from 1981-1990.The result of pathogen isolation demonstrated that pathogenetic cause of Xinjiang chilli pepper deait in growing period was a mainly caused by a Phytophthora sp.and identified as P.capsici Leon.The result of artificial inoculation showed that the fungushod a wide host range Besides solan-aceous crops,it can infect some cucurbits,leguminous and noiaceous plants.The disease.was closely related to water scentent alkoils and temperature.The temperature for hyphal devolopment was 12°-36℃ and the optimal temperature for growth was 24°-30℃.The temperature range for sporangial development was 14°-33℃ and The optimal temperature was 26-28c.Symptomatology and sporangial development process were also oktudied.