北京林业大学学报
北京林業大學學報
북경임업대학학보
JOURNAL OF BEIJING FORESTRY UNIVERSITY
2001年
2期
36-39
,共4页
板栗实腐病%致病性%侵染过程
闆慄實腐病%緻病性%侵染過程
판률실부병%치병성%침염과정
北京地区板栗实腐病的病原菌有5种.在板栗怀黄品种处于不同活力状态的种子上接种,表明这些病原菌的致病性有差异.Colletotrichumgloeosporioides致病性最强,受种子活力状态的影响较小;Dothiorella gregaria致病性较强,潜育期的长短受种子活力的影响较明显;Fusarium solani,Phomopsissp.和Rhizopus stolonifer致病性较弱,仅在种子活力水平较低时致病,且发病率也低.在栗果不同发育阶段和种子贮藏时期分离检查花器和栗果组织带菌状况,病原菌在板栗雌花受粉期以后开始侵入花柱和栗苞外壳,8月中旬花柱和果皮上的病原菌检出率明显增多,9月中旬栗果近成熟期病原菌进入种仁.
北京地區闆慄實腐病的病原菌有5種.在闆慄懷黃品種處于不同活力狀態的種子上接種,錶明這些病原菌的緻病性有差異.Colletotrichumgloeosporioides緻病性最彊,受種子活力狀態的影響較小;Dothiorella gregaria緻病性較彊,潛育期的長短受種子活力的影響較明顯;Fusarium solani,Phomopsissp.和Rhizopus stolonifer緻病性較弱,僅在種子活力水平較低時緻病,且髮病率也低.在慄果不同髮育階段和種子貯藏時期分離檢查花器和慄果組織帶菌狀況,病原菌在闆慄雌花受粉期以後開始侵入花柱和慄苞外殼,8月中旬花柱和果皮上的病原菌檢齣率明顯增多,9月中旬慄果近成熟期病原菌進入種仁.
북경지구판률실부병적병원균유5충.재판률부황품충처우불동활력상태적충자상접충,표명저사병원균적치병성유차이.Colletotrichumgloeosporioides치병성최강,수충자활력상태적영향교소;Dothiorella gregaria치병성교강,잠육기적장단수충자활력적영향교명현;Fusarium solani,Phomopsissp.화Rhizopus stolonifer치병성교약,부재충자활력수평교저시치병,차발병솔야저.재률과불동발육계단화충자저장시기분리검사화기화률과조직대균상황,병원균재판률자화수분기이후개시침입화주화률포외각,8월중순화주화과피상적병원균검출솔명현증다,9월중순률과근성숙기병원균진입충인.
Five species of pathogenic fungi were isolated from the decayedseeds of Chinese chestnut in Beijing area.The inoculation tests to the seeds of Chinese chestnut in three levels of vigor were conducted to determine the pathogenicity of the pathogens. Among the pathogens, Colletotrichum gloeosporioides was the most pathogenic species, and Dothiorella gregaria was the second,with its length of the incubation period noticeably affected by seed vigor, while Fasarium solani, Phomopsis sp. and Rhizopus stolonifer were weak pathogenic, and disease symptoms appeared only in seeds in lower level of vigor.Parts of flowers and fruits at various stages in succession and seeds in storage were isolated.Incidence of fungal colonies revealed that fungal colonization on styles and burrs started from pistillate flower pollinated. The colonies of the pathogens isolated from styles and pericarp increased markedly in the middle ten days of august and grew into the kernel progressively with the maturation of chestnut.