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为控制果实采后病害,采用液体共培养、平板菌落计数和活体侵染等方法,研究钙盐和枯草芽孢杆菌对苹果炭疽菌的作用机制和对苹果炭疽病的控制效果。结果显示,钙盐延缓了枯草芽孢杆菌的增殖速率和衰亡期细胞死亡速率,即延长了枯草芽孢杆菌世代周期;钙盐协同枯草芽孢杆菌可抑制苹果炭疽菌菌丝体干重、孢子萌发率和芽管长度,其抑制率分别为54.75%、88.99%和45.88%,抑制效果显著高于钙盐和枯草芽孢杆菌的单独作用,同时推迟了苹果炭疽病的发病时间,抑制了病斑的扩展和分生孢子盘的发育;钙盐协同枯草芽孢杆菌对苹果炭疽病的防治效果为55.53%,明显好于各自的单独作用。
In order to control postharvest diseases of fruit, the mechanism of calcium salt and Bacillus subtilis on apple anthracnose and the control effect on apple anthracnose were studied by liquid co-culture, plate colony counting and in vivo infection. The results showed that the calcium salt delayed the proliferation rate of Bacillus subtilis and the cell death rate in the decay phase, which prolonged the Bacillus subtilis generation. The combination of calcium and Bacillus subtilis could inhibit the mycelium dry weight, spore germination rate and The length of germ tube was 54.75%, 88.99% and 45.88%, respectively. The inhibitory effect was significantly higher than that of calcium salt and Bacillus subtilis. Meanwhile, the onset time of apple anthracnose was delayed and the spread of lesion was inhibited. Conidia disk development; calcium synergistic Bacillus subtilis against apple anthracnose prevention and control effect of 55.53%, significantly better than their separate role.