作　　者： ; ; ;

机构地区： 华南农业大学园艺学院

出　　处： 《西南园艺》 2005年第3期4-6,8,共4页

摘　　要： 从荔枝、龙眼、杧果、木瓜果皮中分离出的炭疽病菌均为胶孢炭疽菌(ColletotrichumgloeosporioidesPenz.),不同来源的菌株对4种果实及叶片的致病力和对热处理的反应没有显著性差异。胶孢炭疽菌分生孢子在48℃温水中处理10min后萌发率显著降低。分生孢子的致死温度为50℃10min或55℃5min。菌丝比分生孢子对热处理的敏感性低。48℃温水处理2～30min对菌丝生长没有抑制作用。在52℃、55℃温水中处理5min或60℃温水中处理2min后菌丝生长速度显著降低。菌丝的致死温度为60℃30min。热水浴处理是防治?果、木瓜采后炭疽病的一种较为有效的方法,处理温度和时间可选用52～55℃5～10min。 The anthracnose pathogens isolated from fruit peel of litchi,longan,mango and papaya were Colletotrichum gloeosporioides Penz..There were no significant differences of the pathogenicity in fruits and leaves and the reaction to heat treatment among fungi strains from different sources. The germination rate of conidiophore war obviously reduced after 10 min of hot water of 48℃.The lethal temperature for the conidiophore was 50 ℃ for 10 min or 55 ℃ for 5 min.The sensibility of mycelium to heat treatment is lower than the one of conidiophore.There was no inhibiting effect on the mycelium growth when treat with hot water of 48 ℃ for 2～30 min.The mycelium growth were suppressed when the pathogens were subjected to the hot water of 52 ℃and 55 ℃ for 5 min or 60 ℃ for 2 min.The lethal temperature for the mycelium was 60 ℃ for 30 min.Hot water treatment was an effective method to control postharvest anthracnose in mango and papaya.The recommended temperature and duration time are 52～55 ℃ and 5～10 min.

关 键 词： 抑制作用 热处理 防治效果 果实 胶孢炭疽菌 分生孢子 菌丝生长速度 致死温度 显著性差异 炭疽病菌 温水处理 水浴处理 处理温度 瓜果皮 致病力 萌发率 敏感性 荔枝 龙眼 采后 木瓜

领　　域： [农业科学] [农业科学] [金属学及工艺] [金属学及工艺]