| 卢松茂,罗金水,张汉荣,余智城,林智明,林秀香.柑橘黑斑病菌生物学特性研究[J].植物保护,2012,38(5):46-50. |
| 柑橘黑斑病菌生物学特性研究 |
| Biological characteristics of the pathogen of citrus black spot |
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| DOI： |
| 中文关键词: 柑橘黑斑病 柑橘叶点霉 生物学特性 |
| 英文关键词:citrus black spot Phyllosticta citricarpa biological characteristics |
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| 中文摘要: |
| 本文测定了不同培养基、温度、pH、光照条件对柑橘黑斑病菌柑橘叶点霉（Phyllosticta citricarpa）菌丝生长和孢子萌发的影响，以明确其生物学特性。结果表明，该菌最适生长的培养基为燕麦片琼脂培养基（OA）；菌丝最适生长温度为25～30 ℃，最适pH为5～7；在12 h光暗交替条件下生长最好，全黑暗条件下生长最慢。分生孢子萌发最适温度为25 ℃，最适pH为6，以在0.2%葡萄糖溶液中的萌发率最高。菌丝和分生孢子在55 ℃水浴处理10 min均失活。 |
| 英文摘要: |
| The effects of different media, temperatures, pH and lights on mycelial growth and conidial germination were tested to understand the biological characteristics of Phyllosticta citricarpa （McAlp.）Van der Aa causing the citrus black spot. The results showed that the optimum medium for mycelial growth was oatmeal agar (OA). For mycelial growth, the optimum temperature was 25-30 ℃, and the optimum pH was 5-7. It grew the fastest under alternate light and darkness every 12 hours, but the slowest in darkness. The optimum temperature for conidial germination was 25 ℃, and the optimum pH was 6. If the conidia grew in 0.2% glucose solutions, the percentage of conidial germination was the highest. The lethal temperature for the conidium and mycelium was 55 ℃, lasting for 10 minutes. |
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