摘要
从自然发病的宫川果实表面分离得到两株致病真菌(PD和PI).致病力检测结果显示,接种PD菌的柑橘果实发病到全部腐烂需7d,而接种PI菌的柑橘果实发病到全部腐烂则需13d.形态学特征比较得知,PD和PI分别为指状青霉(Penicillium digitatum)和意大利青霉(P.italicum).基础生物学特性结果表明,PD的致死温度为70℃,菌丝体生长最适温度为25℃,最适pH 7.0;PI的致死温度为80℃,菌丝体生长的最适温度为20℃,最适pH 10.0.
Two pathogens （PD and PI） were isolated from the surface of rotten Miyagawa Wase fruits. Results of the pathogeneity measurement showed that the time for rotten of the full citrus fruit inoculated with PD was 7 d, in contrast to 13 d of the fruit inoculated with PI. Based on the morphological characteris- tics, PD and PI were identified to be P. digitatuzn and P. itaiicurn, respectively. Results of the biological characteristics showed that the lethal temperature, optimal growth temperature and optimal pH of PD were 70 ℃, 25 ℃, and pH 7.0. By contrast, the lethal temperaturel optimal growth temperature and optimal pH of PI were 80 ℃, 20 ℃ and pH 10.0, respectively.
出处
《湘潭大学自然科学学报》
CAS
北大核心
2013年第3期75-78,共4页
Natural Science Journal of Xiangtan University
基金
国家自然科学基金项目(31271964)
湖南省教育厅青年项目(12B126)
关键词
柑橘
指状青霉
意大利青霉
生物学特性
Citrus
PeniciUium digitatum
P. italicum
Biological characteristics
