尖孢镰刀菌F-1对草莓灰霉病防控效果及机制初探

doi:10.16409/j.cnki.2095-039x.2022.04.010

摘要/Abstract

摘要： 草莓灰霉病是草莓种植期间和采后主要真菌性病害,严重影响草莓的产量和品质。本研究通过离体试验对比了水杨酸、哈茨木霉、尖孢镰刀菌菌株F-1和F-2防治草莓果实灰霉病发生的效果,发现非致病性尖孢镰刀菌菌株F-1具有良好的防治效果。田间防效测定结果显示,F-1对草莓灰霉病的防治效果达到了70.06%,与400 g/L嘧霉胺悬浮剂的1000倍稀释液的防效相当。进而探讨了该菌防控草莓灰霉病发生的机制,结果表明该菌株的发酵液能降低灰霉病菌丝的粘附性,对灰葡萄孢孢子萌发的抑制率为19.8%,且能诱导提高草莓过氧化氢酶和过氧化物酶的活性。F-1的孢子能有效提高草莓超氧化物歧化酶和过氧化氢酶的活性,同时接种F-1孢子和发酵液则能最高限度地提高草莓过氧化氢酶、过氧化物酶和超氧化物歧化酶的活性,最高值分别达到13.6、158.9和269 U/g。

关键词: 草莓灰霉病, 尖孢镰刀菌, 水杨酸, 防御酶活性

Abstract: Gray mold (Botrytis cinerea) is the main fungal disease of strawberry both during growth and after harvest,seriously affecting the yield and quality of strawberry.In this study,the control effects of salicylic acid,Trichoderma harziana and Fusarium oxysporum on the disease in fruits were determined.Field tests showed that the non-pathogenic F.oxysporum F-1 suppressed the disease by 70.06%,equal to the efficacy of 1000-times diluted 400g/L pyrimethanil suspension.Preliminary study on the suppression mechanism of F-1 on postharvest gray mold of strawberry showed that F-1 fermentation broth reduced hyphal adhesion of B.cinerea and inhibited germination rate of B.cinerea conidia by 19.8%.The activities of catalase,peroxidase and superoxide dismutase of strawberry could be maximally increased up to 13.6 U/g,158.9 U/g and 269 U/g respectively,after 2 days of inoculation of F-1 conidia and fermentation broth.The results suggest that F.oxysporum F-1 has the potential to be applied of in control of strawberry gray mold disease.

Key words: strawberry gray mold, Fusarium oxysporum, salicylic acid, defensive enzyme activity

中图分类号:

S476.1

肖姬玲, 熊毅, 梁志怀, 杨科. 尖孢镰刀菌F-1对草莓灰霉病防控效果及机制初探[J]. 中国生物防治学报, 2022, 38(4): 840-845.

XIAO Jiling, XIONG Yi, LIANG Zhihuai, YANG Ke. Effect of Non-Pathogenic Fusarium oxysporum F-1 on Strawberry Gray Mold and Its Preliminary Mechanism Analysis[J]. Chinese Journal of Biological Control, 2022, 38(4): 840-845.

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