摘要
研究了不同温度、pH值、杀虫剂和杀菌剂的影响下,韭菜汁对香蕉枯萎病菌4号小种的抑制作用,以确定韭菜汁在不同条件影响下对病菌的活力。结果表明,在试验的各温度处理后,55℃以上的温度对韭菜汁的成分有破坏作用,菌落的生长受到显著影响。韭菜根汁对病菌孢子的抑制作用不受pH值的影响。酸性至弱碱性情况下,韭菜茎汁对病菌孢子萌发的抑制率为100%;在强碱性条件下,韭菜茎汁中物质的活性促进了孢子的萌发。供试杀虫剂和杀菌剂对韭菜汁的成分无明显破坏作用。
Study on the impact of different temperatures and pH,insecticides and fungicides of Fusarium oxysporum f.sp.cubense race 4 to confirm the vigour with Allium tuberosum juice under different conditions.The results showed that above 55℃,active ingredients in Allium tuberosum juice were destroyed,and seriously affected the growth of colonies.All of the inhibitory rate of spores with Allium tuberosum root juice were 100% at the pH 2 to 11.The tested inhibitory rate of stem juice to the spores were also 100% at the pH 2 to 9,but promoted the germination of spores when the pH was 10 to 11.Some insecticides and fungicides showed little damages to the active ingredients of Allium tuberosum juice.
出处
《植物检疫》
北大核心
2012年第2期13-16,共4页
Plant Quarantine
基金
广东省科技计划项目(2010A020507001-78)
关键词
韭菜
香蕉枯萎病菌
温度
pH
杀虫剂
杀菌剂
抑制
Allium tuberosum
Fusarium oxysporum f.sp.cubense
temperature
pH
pesticides
fungicides
inhibition
