摘要
龙眼焦腐病菌[Lasiodiplodia theobromae(Pat.)G riff.&M aub l]是龙眼果实贮藏期焦腐病害的病原菌.本试验观察了龙眼焦腐病菌的形态特征和为害果实症状,研究了温度、pH、湿度、C源、光照对菌丝生长、产孢和孢子萌发的影响.结果表明:龙眼焦腐病菌菌丝生长的最适温度为28-30℃,最适pH为6.0-7.0;产生子座的最适温度为30℃,最适pH为6.0;分生孢子萌发的最适温度为25-35℃,最适pH为5.0-8.0.分生孢子的萌发要求高湿度,其萌发率随着相对湿度的增加而提高,在水中的萌发率可达88.5%,而在相对湿度低于86%时孢子不能萌发.蔗糖、葡萄糖有利于菌丝的生长;蔗糖有利于子座的产生;蔗糖、葡萄糖、麦芽糖和甘露醇均可促进分生孢子的萌发.连续光照有利于分生孢子器的产生.菌丝体的致死温度为52℃(10 m in),分生孢子的致死温度为53℃(10 m in).
Lasiodiplodia theobromae （ Pat. ） Griff. ＆ Maubl is a pathogen of the black-rotten disease of longan fruit during storage, its morphological character and the symptom of diseased fruit were observed, and effects of temperature, pH, humidity, light and carbon on mycelial growth, yield of sporodochium and conidial germination of L. theobromae were also investigated. For the mycelial growth of L. theobromae, the optimum temperature was 28 - 30 ℃, the optimum pH was 6.0 - 7.0. For the yield of sporodochium, the optimum temperature was 30 ℃, the optimum pH was 6.0. For the conidial germination, the optimum range of temperature was 25 -35 ℃, the optimum range of pH was 5.0 -8.0. The conidial germination of L. theobromae needed high relative humidity, the rate of conidial germination increased with the raise of relative humidity, and the germination rate was 88.5% when the conidiospores of pathogen were incubated in water drop, whereas the conidiospores did not germinate when the relative humidity was below 86%. Sucrose and glucose could promote mycelial growth, sucrose could increase the yield of sporodoehium, and the solution of sucrose, glucose, mannitol and maltose could promote the conidial germination. The pathogen produced pycnidium more quickly under the condition of continuous fluorescent light. The lethal temperature of the mycelium was 53 ℃ for 10 min, while the lethal temperature of the conidiopore was 52℃ for 10 min.
出处
《福建农林大学学报（自然科学版）》
CSCD
北大核心
2005年第4期425-429,共5页
Journal of Fujian Agriculture and Forestry University:Natural Science Edition
基金
国家自然科学基金资助项目(30200192)
福建省自然科学基金资助项目(B9910016
B0210021
F0310023
B0510019)
福建省博士后基金资助项目(010329)
关键词
龙眼
果实
焦腐病菌
生物学特性
longan
fruit
Lasiodiplodia theobromae
biological characteristic
