| 王 妮1, 尹显慧1*, 彭丽娟2, 李荣玉1, 龙友华1, 吴小毛1, 樊 荣1, 王坤英1, 李继业1.辣椒炭疽病病原鉴定及其杀菌剂毒力测定[J].植物保护,2019,45(4):216-223. |
| 辣椒炭疽病病原鉴定及其杀菌剂毒力测定 |
| Identification of the pathogen and toxicity test of fungicides tocapsicum anthracnose |
| 投稿时间：2018-08-01 修订日期：2018-10-15 |
| DOI：DOI: 10.16688/j.zwbh.2018341 |
| 中文关键词: 辣椒炭疽病 病原鉴定 多基因分子系统学 尖孢炭疽菌 联合毒力测定 |
| 英文关键词:capsicum anthracnose pathogen identification multi-gene phylogeny Colletotrichum acutatum co-toxicity determination |
| 基金项目:国家重点研发计划(2018YFD0201210-2) |
| 作者 | 单位 | | 王 妮1, 尹显慧1*, 彭丽娟2, 李荣玉1, 龙友华1, 吴小毛1, 樊 荣1, 王坤英1, 李继业1 | 1. 贵州大学农学院, 贵阳 550025
2. 贵州大学烟草学院, 贵阳 550025 |
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| 中文摘要: |
| 从贵阳市花溪区磊庄村辣椒基地采集疑似炭疽病的典型的自然发病辣椒果实，采用组织分离、培养、形态学观察、致病性测定以及多基因分子系统学, 确定病原菌的种类; 采用菌丝生长速率法研究了8种杀菌剂对该病菌菌丝生长的抑制作用。结果表明，引起贵阳市花溪区磊庄村辣椒炭疽病的病原菌为尖孢炭疽菌Colletotrichum acutatum。室内毒力测定发现8种杀菌剂对尖孢炭疽菌均有一定的抑制作用, 其中25%咪鲜胺EC 和30%吡唑醚菌酯SC抑制效果最好, EC50分别为0.253 5 mg/L和0.720 3 mg/L; 其次为22.5%啶氧菌酯SC和22.7%二氰蒽醌SC, EC50分别为7.249 5 mg/L和21.664 5 mg/L。将30%吡唑醚菌酯SC和22.7%二氰蒽醌SC按照9∶1、6∶4、3∶7、4∶6的比例混配, 联合毒力测定和评价结果显示两者混配对该病菌具有协同增效作用, 且25%咪鲜胺EC和22.5%啶氧菌酯SC以6∶4、4∶6、8∶2的比例进行混配时也表现出明显的增效作用。引起贵阳市花溪区磊庄村辣椒基地辣椒炭疽病的致病菌为尖孢炭疽菌。咪鲜胺、吡唑醚菌酯、啶氧菌酯和二氰蒽醌对该菌具有较好的抑制作用, 可为辣椒炭疽病的田间防治提供参考依据。 |
| 英文摘要: |
| In order to identify the species of the pathogen and screen out the chemicals with strong inhibitory effect, the typical natural chili fruits with suspected anthracnose were collected from the capsicum base of Leizhuang village in Huaxi district of Guiyang city. The sampled capsicum fruits were isolated and cultured. The pathogen was identified by morphological observation, pathogenicity determination and multi-gene (ITS, ACT, TUB2, CHS-1, GAPDH, HIS3) phylogeny analysis, and the inhibitory effect of 8 fungicides was investigated by the method of mycelial growth rate. The results showed that the pathogen causing capsicum anthracnose was C.acutatum. Indoor toxicity test showed that 8 fungicides had a certain inhibitory effect on capsicum anthracnose. The inhibition effect of prochloraz 25% EC and pyraclostrobin 30% SC was higher with the EC50 values of 0.253 5 mg/L and 0.720 3 mg/L, respectively, followed by picoxystrobin 22.5% SC and dithianon 22.7% SC, with the EC50 values of 7.249 5 mg/L and 21.664 5 mg/L, respectively. Pyraclostrobin 30% SC and dithianon 22.7% SC at the mixture ratio of 9∶1, 6∶4, 3∶7 and 4∶6 showed obvious synergistic effect. Prochloraz and picoxystrobin mixed at the ratio of 6∶4, 4∶6, 8∶2 also showed obvious synergistic effect. Prochloraz, pyraclostrobin, picoxystrobin and dithianon have good inhibition effect on the pathogen, which can provide theoretical reference for the prevention and control of capsicum anthracnose. |
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