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采用抑制菌丝生长速率法将棉籽饼、大豆饼、花生饼的粗提取物分别对黄瓜枯萎病菌、西瓜枯萎病菌、辣椒枯萎病菌、苹果轮纹病菌、苹果炭疽病菌、小麦赤霉病菌进行抑菌试验。结果表明 ,棉籽饼粗提取物供试最高浓度对黄瓜枯萎病菌、西瓜枯萎病菌、辣椒枯萎病菌、小麦赤霉病菌、苹果轮纹病菌、苹果炭疽病菌 6种病原菌的抑制作用明显 ;豆饼粗提取物供试最高浓度对黄瓜枯萎病菌、西瓜枯萎病菌、辣椒枯萎病菌、苹果轮纹病菌、苹果炭疽病菌 5种病原菌抑制作用明显 ;花生饼粗提取物供试最高浓度对黄瓜枯萎病菌、辣椒枯萎病菌、苹果炭疽病菌 3种病原菌抑制作用明显 ,尤以棉籽饼、豆粕粗提取物的抑菌作用最佳 ,稳定性较好
The crude extracts of cottonseed cake, soybean cake and peanut cake were respectively used to inhibit the growth of Fusarium oxysporum f. Sp., Fusarium oxysporum f. Sp., Fusarium oxysporum grisea, Colletotrichum gloeosporioides, test. The results showed that the highest tested concentrations of cottonseed cake crude extracts of cucumber Fusarium oxysporum, Fusarium oxysporum, Fusarium graminearum, Gibberella zeae, apple rot pathogen, anthracnose apple pathogenic bacteria six kinds of pathogenic bacteria inhibitory effect; soybean meal crude extract The highest concentration tested showed obvious inhibitory effect on Fusarium oxysporum f. Sp., Fusarium oxysporum f. Sp., Fusarium oxysporum f. Sp., Apple pathogenic fungi and five pathogenic bacteria of apple anthracnose. The highest concentrations of crude extract of peanut cake tested had the highest inhibitory effect on Fusarium oxysporum, Fusarium oxysporum, The pathogenic bacteria of apple anthracnose had obvious inhibitory effect, especially cottonseed cake and soybean meal had the best bacteriostasis and stability