大蒜鳞茎粗提物对西瓜枯萎病菌的抑杀效应

采用菌丝生长速率法及孢子萌发法,研究了大蒜鳞茎粗提物对西瓜枯萎病(Fusarium oxysporiumf.niveum Snyder et Heansen)病菌的抑杀效应。结果表明,随大蒜鳞茎粗提物质量浓度的增加,对西瓜枯萎病菌的抑制作用增强,大蒜鳞茎粗提物的最低抑菌质量浓度(MIC)为0.156 25 mg/mL;当大蒜鳞茎粗提物的质量浓度达到10 mg/mL时,对病菌孢子萌发的抑制率达100%;质量浓度达到20 mg/mL时,抑菌圈直径最大,为5.7 mm,对病菌菌丝生长的抑制率达到100%,与对照差异达极显著水平。说明大蒜鳞茎粗提物可有效抑杀西瓜枯萎病菌。

Study on inhibitive effects of garlic bulb crude extracts on Fusarium oxysporium f. niveum Snyder et Heansen

The inhibitive effects of garlic bulb crude extracts on Fusarium oxysporium f.niveum Snyder et Heansen was studied by measuring the inhibitive effects on pathogen spore germination and mycelia growth in lab culture dish.The results showed that the minimum inhibitive concentration(MIC) was 0.156 25 mg/mL;with the increase of garlic bulb crude extracts concentration,the inhibited circle and the inhibitive rates to mycelia growth and spore germination of the pathogen increased.The inhibitive rate to spore germination reached 100% when the concentration of garlic bulb crude extracts increased to 10 mg/mL,and the pathogen inhibited circle reached the biggest,5.7 mm,and the mycelia growth inhibitive rate reached 100% when the concentration of garlic bulb extracts increased to 20 mg/mL.So conclusion can be drawn that garlic bulb crude extracts are effective to inhibte Fusarium oxysporium f.niveum.