| 苏文文,罗英,李苇洁,任春光,韩振诚.贵州省猕猴桃果实病害鉴定及病原菌生物学特性研究 [J].中国南方果树,2025,54(1): |
| 贵州省猕猴桃果实病害鉴定及病原菌生物学特性研究 |
| Identification of kiwifruit diseases and biological characteristics of pathogens in Guizhou Province |
| 投稿时间：2023-12-01 修订日期：2024-01-15 |
| DOI：10.13938/j.issn.1007-1431.20230587 |
| 中文关键词: 猕猴桃 软腐病 黑斑病，病原鉴定 生物学特性 |
| 英文关键词:Kiwi fruit Soft rot disease Black spot disease, pathogen identification biological characteristics |
| 基金项目: |
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| 中文摘要: |
| 为了明确贵州猕猴桃果实病害种类、病原菌及生物学特性,采集水城区和修文县猕猴桃果实,观察果实病害特征,通过组织分离、纯化,形态学观察,致病性检测,分子检测和系统发育分析确定病原菌种类,并在不同碳源、氮源、温度和pH条件下培养病原菌,明确病原菌生物学特性。结果表明：猕猴桃果实病害主要为软腐病和黑斑病,从发病果实上分离出软腐病和黑斑病菌株20株和31株,经鉴定,猕猴桃软腐病主要病原菌为葡萄座腔菌(Botryosphaeria rhodina)和间座壳菌(Diaporthe sp.)；猕猴桃黑斑病主要病原菌为链格孢菌(Alternaria sp.)和间座壳菌(Diaporthe sp.)。间座壳菌和葡萄座腔菌的最适生长温度为25℃,间座壳菌的最适生长pH为5.0~8.0,葡萄座腔菌的最适生长pH为3.0~10.0；链格孢菌的最适生长温度为20℃,最适生长pH为5.0~7.0。 |
| 英文摘要: |
| In order to identify the disease types, pathogens and biological characteristics of kiwifruit fruit in Guizhou province, collect kiwi fruit from Shuicheng district and Xiuwen County to observe the characteristics of fruit diseases. The species of pathogenic bacteria were determined through tissue isolation, purification, morphological observation, pathogenicity detection, molecular detection and phylogenetic analysis, and the pathogens were cultured under different carbon sources, nitrogen sources, temperature and pH conditions to clarify their biological characteristics. The results showed that the main diseases of kiwi fruit were soft rot and black spot, and 20 and 31 strains of soft rot and black spot were isolated from the infected fruits. The main pathogens of kiwifruit soft rot were identified as Botryosphaeria rhodina and Diaporthe sp. ,Alternaria sp. and Diaporthe sp. were the main pathogens of kiwifruit black spot. The optimum growth temperature of Diaporthe sp.and Botryosphaeria rhodina was 25℃, the optimum pH of Diaporthe sp was 5.0~8.0, and the optimum pH of Botryosphaeria rhodina was 3.0~10.0. The optimum growth temperature of Alternaria sp. was 20℃, and the optimum pH was 5.0~7.0. |
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