摘要
为了评价温度、水量、放置方式3种因素对土荆芥果实挥发油熏蒸抑菌活性的影响,采用对扣法分别测定了土荆芥果实挥发油在不同温度、水量、培养皿放置方式等条件下,对番茄灰霉病菌、莴苣菌核病菌和水稻胡麻斑病菌3种植物病原真菌的熏蒸抑制作用。结果显示,土荆芥果实挥发油对3种病原菌的熏蒸抑菌率随着温度的升高呈现先下降后上升的规律,与菌落直径呈现的规律相反,最低抑菌率分别出现在20℃、20℃和30℃,此温度位于3种菌的最适生长温度范围内;随着水量的增加,熏蒸抑菌率逐渐降低,最低水量的5μL/皿处理与更高水量的处理间存在差异性;倒置培养条件下对3种菌的熏蒸抑菌率均大于正置培养,其中对番茄灰霉病菌和莴苣菌核病菌的抑菌率2种方式间存在显著或极显著差异。研究证实,在病原菌的最适生长温度条件下,土荆芥果实挥发油的熏蒸活性最低;随着水量的增加,熏蒸活性逐渐降低;倒置培养方式优于正置培养。
In order to evaluate the influence coming from temperature, water volume and ways of placement,on fumigation antifungal activity of essential oil （ EO） from fruit of Chenopodium ambrosioides, the inhibition rate against Botrytis cinerea, Sclerotinia sclerotiorum and Bipolaris oryzae by the EO was tested through dual culture in this study.The inhibition rate of EO from fruit of C.ambrosioides rose initially and dropped later with temperature increasing, contrary to the colony diameter.The inhibition rates against the three fungi were lowest respectively at 20 ℃,20 ℃ and 30 ℃, among their optimum growth temperatures.The inhibition rate gradually decreased as water volume within Petri dish increased, and the lowest volume treatment（5 μL/dish） presented difference with higher volume treatments.With inverted culture,the inhibition rate was higher than normal,and they had significant or very significant differences against B.cinerea and S.sclerotiorum.The results indicated that fumigation antifungal activity of EO from fruit of C.ambrosioides was lowest at the optimum growth temperatures of fungi,the antifungal activity gradually decreased as water volume increased,and inverted culture was better than normal.
出处
《河南农业科学》
CSCD
北大核心
2015年第9期73-76,共4页
Journal of Henan Agricultural Sciences
基金
国家自然科学基金项目(31401798)
河南省科技攻关项目(122102310257)
信阳市科技攻关项目(130016)
关键词
土荆芥
挥发油
熏蒸抑菌活性
温度
影响因素
C.ambrosioides
essential oil
fumigation antifungal activity
temperature
influence factors
