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廖静静1#, 张立猛2#, 张潇丹1, 郑 祥1,3, 焦永鸽2, 何霞红1, 朱书生1, 杨 敏1*.大蒜类似根缘细胞生物学特性及其对辣椒疫霉菌的抑制活性[J].植物保护,2015,41(5):39-45.
大蒜类似根缘细胞生物学特性及其对辣椒疫霉菌的抑制活性
Biological characteristics of garlic root border like cells and its antimicrobial activity against Phytophthora capsici
投稿时间:2014-07-15  修订日期:2014-09-24
DOI:
中文关键词:  大蒜  BLCs  辣椒疫霉菌  水培液
英文关键词:garlic  BLCs  Phytophthora capsici  hydroponic liquid
基金项目:中国烟草总公司云南省公司科技计划项目 (2012YN42); 国家自然科学基金(31260447); 国家重点基础研究发展计划(“973”计划)(2011CB100400); 公益性行业(农业)科研专项(201003004)
作者单位
廖静静1#, 张立猛2#, 张潇丹1, 郑 祥1,3, 焦永鸽2, 何霞红1, 朱书生1, 杨 敏1* 1. 云南农业大学, 农业生物多样性与病虫害控制教育部重点实验室, 昆明 650201
2. 云南省烟草公司玉溪市公司, 玉溪 653100
3. 云南省昭通市林业有害生物监测检验中心, 昭通 657000 
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中文摘要:
      生产实践表明, 利用大蒜与辣椒轮作能有效控制辣椒疫病的危害。大蒜根系分泌物的抑菌活性与病害的控制有关。本文分析了大蒜根冠细胞脱落物的种类以及不同温湿度和根长对大蒜根冠细胞脱落物产生的影响, 并测定细胞脱落物水培液对辣椒疫霉菌的抑制活性。结果表明, 大蒜根冠细胞脱落物为椭圆、长椭圆形和长形类似根缘细胞。这些类似根缘细胞的产生受根长、温度和湿度的影响。根系在2%水琼脂的平板内, 20 ℃条件下培养至25 mm以上产生的类似根缘细胞最多。大蒜类似根缘细胞水培液对辣椒疫霉菌游动孢子游动和孢子囊释放都具有显著的抑制活性。该研究表明, 大蒜根系产生的类似根缘细胞也是化感抑菌物质释放的重要途径。
英文摘要:
      On the basis of practical production, it was proved that garlic and pepper rotation was beneficial to control of phytophthora blight. Inhibitory activity of garlic root exudates was associated with the disease control. This study analyzed the type of garlic sloughed root cap cells and the effect of temperature, humidity and the root length on the production of this kind of cell. The antimicrobial activity of the hydroponic liquid of sloughed root cap cells against Phytophthora capsici Ieonian was also tested. The results indicated that the sloughed root cap cells of garlic were border like cells (BLCs), including oval, long oval and elongated cells. The production of BLCs was affected by temperature, humidity and the length of roots. Garlic roots could produce a large number of BLCs when garlic roots grew to 25 mm in length at 20 ℃ in plates containing 100 mL 2% water agar. Hydroponic liquid of BLCs showed inhibitory activity against zoospore release from sporangia and zoospores’ motility. This study demonstrated that border like cells may be an important source of garlic antimicrobial substances.
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