| 何苏琴1, 荆卓琼1, 赵桂琴2, 丁文姣3, 郭满库1, 柴继宽2.内蒙古自治区乌兰察布市燕麦炭疽病病原鉴定[J].植物保护,2015,41(3):68-72. |
| 内蒙古自治区乌兰察布市燕麦炭疽病病原鉴定 |
| Identification of the pathogen of oat anthracnose in Wulanchabu City of Inner Mongolia Autonomous Region |
| 投稿时间：2014-04-16 修订日期：2014-07-11 |
| DOI： |
| 中文关键词: 燕麦 炭疽病 Colletotrichum cereale 寄主专化性 |
| 英文关键词:oat anthracnose Colletotrichum cereale host specificity |
| 基金项目:现代农业燕麦荞麦产业技术体系建设专项（CARS-08-C-1） |
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| 中文摘要: |
| 2010年8月, 从内蒙古自治区乌兰察布市燕麦炭疽病病叶上分离得到产生镰刀形分生孢子的刺盘孢菌, 依据柯赫氏法则、病菌形态特征和生物学特性, 将其鉴定为Colletotrichum cereale Manns。病菌分生孢子盘生大量黑色针状刚毛; 分生孢子单细胞, 镰刀形, 无色, (17.43～24.90)μm×(1.99～3.74)μm, 平均(22.02±1.80)μm×(2.85±0.36)μm; 分生孢子萌生的附着胞黑色, 卵圆形或近圆形, (6.23～7.97)μm×(4.98～6.23)μm, 平均(7.30±0.52)μm×(5.82±0.48)μm; 菌丝生附着胞黑色, 近圆形、长椭圆形或裂瓣状, (7.47～14.94)μm×(4.98～9.96)μm, 平均(10.87±1.46)μm×(6.74±1.01)μm。病菌菌丝在5～35 ℃可生长, 适宜生长温度为25 ℃; 在人工接种条件下(离体叶片, 23～25 ℃), 菌株蒙-3-1对供试的2个裸燕麦品种和8个皮燕麦品种均具有强的致病性, 但不侵染小麦、玉米、谷子和高粱。 |
| 英文摘要: |
| Colletotrichum isolates were obtained from diseased leaves of oat anthracnose in Wulanchabu City of Inner Mongolia Autonomous Region in August 2010. Based on Koch’s rule, morphological and biological characteristics, the pathogen of oat anthracnose was identified as C. cereale Manns. Needle-like black setae were observed on acervulus in abundance; conidia were single-celled, falciform, and colorless, (17.43-24.90) μm×(1.99-3.74) μm, av. (22.02±1.80) μm×(2.85±0.36) μm in size; conidial appressoria were black, oval or elliptic, (6.23-7.97) μm×(4.98-6.23) μm, av. (7.30±0. 52) μm×(5.82±0.48) μm in size; hyphopodia appressoria were black, rounded, long elliptic or lobate, (7.47-14.94)μm×(4.98-9.96)μm, av. (10.87±1.46) μm×(6.74±1.01) μm in size, Mycelia of the pathogen could grow at 5-35 ℃, and the optimum growth temperature was 25 ℃. Host specificity was confirmed. Under identical conditions (detached leaf inoculation, at 23-25 ℃, relative humidity 100%), strain Meng-3-1 showed aggressive pathogenicity to two hull-less oat varieties and eight hulled oat varieties, but did not infect wheat, maize, millet and sorghum. |
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