作　　者： ; ; ; ; ; ;

机构地区： 仲恺农业工程学院农学院

出　　处： 《植物检疫》 2012年第2期13-16,共4页

摘　　要： 研究了不同温度、pH值、杀虫剂和杀菌剂的影响下,韭菜汁对香蕉枯萎病菌4号小种的抑制作用,以确定韭菜汁在不同条件影响下对病菌的活力。结果表明,在试验的各温度处理后,55℃以上的温度对韭菜汁的成分有破坏作用,菌落的生长受到显著影响。韭菜根汁对病菌孢子的抑制作用不受pH值的影响。酸性至弱碱性情况下,韭菜茎汁对病菌孢子萌发的抑制率为100%;在强碱性条件下,韭菜茎汁中物质的活性促进了孢子的萌发。供试杀虫剂和杀菌剂对韭菜汁的成分无明显破坏作用。 Study on the impact of different temperatures and pH,insecticides and fungicides of Fusarium oxysporum f.sp.cubense race 4 to confirm the vigour with Allium tuberosum juice under different conditions.The results showed that above 55℃,active ingredients in Allium tuberosum juice were destroyed,and seriously affected the growth of colonies.All of the inhibitory rate of spores with Allium tuberosum root juice were 100% at the pH 2 to 11.The tested inhibitory rate of stem juice to the spores were also 100% at the pH 2 to 9,but promoted the germination of spores when the pH was 10 to 11.Some insecticides and fungicides showed little damages to the active ingredients of Allium tuberosum juice.

关 键 词： 韭菜 香蕉枯萎病菌 温度 杀虫剂 杀菌剂 抑制

领　　域： [农业科学] [农业科学]