Biological Characteristics of Fusarium oxysporum, a Pathogen of Stem Rot on Cymbidium ensifolium
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摘要: 为明确建兰茎腐病原菌尖孢镰刀菌的生物学特性，室内测定了温度、pH值、光照、碳氮源对病原菌生长和产孢量的影响，以及病原菌孢子的致死温度及时间。结果表明：该病原菌生长及产孢最适温度为25℃、pH值为7、光照条件为12 h光暗交替、碳源为a-乳糖、氮源为NaNO2，病原菌孢子的致死温度及时间为55℃水浴5 min。研究结果可为建兰茎腐病的有效防控措施的选择奠定基础。Abstract: Biological characteristics of pathogenic Fusarium oxysporum, which causes stem rot disease on Cymbidium ensiflium, were studied. Effects of temperature, pH, light, and carbon and nitrogen sources on the hyphal growth and sporulation of the pathogen were examined. In addition, the lethal temperature and time of F. oxysporum spores were determined. The results showed that the optimal conditions for the growth and sporulation of the pathogen were 25℃, pH 7, 12-h-L:12-h-D exposure, lactose monohydrate for carbon, and NaNO2 for nitrogen. The lethality of the spores was 5 min in 55℃ water. The study provided reference for the effective control of stem rot on C. ensifolium.
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Key words:
- Cymbidium ensifolium /
- stem rot /
- Fusarium oxysporum /
- biological characteristics
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图 1 pH值对病原菌生长和产孢量的影响
注：图中同列不同字母表示差异显著(P＜0.05)，下图同。
Figure 1. Effects of pH on hypha growth and sporulation of F. oxysporum
图 2 光照对病原菌生长和产孢量的影响
Figure 2. Effects of photoperiod on hypha growth and sporulation of F. oxysporum
图 3 碳源对病原菌生长和产孢量的影响
Figure 3. Effects of carbon source on hypha growth and sporulation of F. oxysporum
图 4 氮源对病原菌生长和产孢量的影响
Figure 4. Effects of nitrogen source on hypha growth and sporulation of F. oxysporum
表 1 温度对病原菌生长和产孢量的影响
Table 1. Effects of temperature on hypha growth and sporulation of F. oxysporum
温度
/℃菌落直径
/mm产孢量/
(×106孢子·皿-1)5 5.00±0.00 g 0.00±0.00 e 10 15.03±0.64 f 0.00±0.00 e 15 34.23±0.71 d 1.48±0.05 e 20 67.47±0.55 c 18.40±0.62 d 25 83.80±0.36 b 58.73±1.95 a 28 85.30±0.80 a 37.50±1.25 b 30 83.43±0.60 b 22.13±0.85 c 35 22.37±0.90 e 1.17±0.31 e 40 5.00±0.00 g 0.00±0.00 e 注：表中同列不同字母表示差异显著(P＜0.05)，下表同。 
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表 2 病原菌孢子的致死温度及时间
Table 2. Lethal temperature and time of F. oxysporum
时间
/min病原菌孢子萌发率/% 45℃ 50℃ 55℃ 5 44.35±1.10 a 32.37±1.28 a 0 10 40.69±1.67 b 21.08±1.72 b 0 15 31.45±0.72 c 2.91±0.59 c 0 20 21.25±1.511 d 2.02±0.13 c 0 25 9.15±0.43 e 1.87±0.08 c 0 30 5.04±0.67 f 0.49±0.10 d 0
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