文档介绍：生姜茎基腐病病原鉴定及生物学特性研究
摘要:通过致病性测定、形态特征观察及rdna its序列分析,对生姜茎基腐病病原菌进行研究。结果表明:近年来山东生姜上新出现的生姜茎基腐病的病原菌为pythium myriotylum,该病原菌生长的温度范围是1~35 ℃,最适温度25 ℃,ph值范围5~12,最适ph值为7。
关键词:生姜;结群腐霉;形态特征;its序列分析;生物学特性
中图分类号: 文献标识码:a doi编码:.1006—
study on identification and biological characteristics of the pathogen causing rhizome rot disease in ginger
sun xia, fang tao, qin yan
(biotechnology institute, laiwu college for vocational technology, laiwu, shandong 271100,china)
abstract: the suspected pathogen was studied by pathogenicity test, morphology identification and ribosomal dna— its sequence analysis in the article. the results showed that the pathogen of ginger rot disease in shandong was identified as pythium myriotylum. the temperature range of the pathogen was 1~35 ℃, the suitable culture temperature was 25 ℃, and suitable ph value was 7.
key words: ginger; pythium myriotylum; morphological identification; its sequence analysis; biological characteristics
生姜茎基腐病是近年来山东生姜产区发生的一种新病害,该病从生姜出苗1~2个月开始发生,首先表现为茎基部变黑、腐烂,而地上茎叶仍为绿色,随后老叶变黄萎蔫。在盛发期,基部变黑2~3 d后,茎基部完全腐烂,从老姜处齐断,病株死亡,当地人形象地称为
“烂脖子”病。据笔者调查,该病从2005年开始陆续在山东莱芜、安丘、莱阳等地发生,并逐渐上升为主要病害,田间病株率在5%~80%之间,严重地块造成绝产。由于该病从出苗后就开始发生,并很快致使姜块腐烂而失去应用价值,给姜民带来了巨大的经济损失,严重挫伤了姜农种植的积极性。目前,国内对生姜茎基腐病病原菌的报道较少,为此,笔者通过对生姜茎基腐病病原菌的分离、纯化,从病原菌的形态学、致病性、生物学和分子生物学方面进行了系统研究,旨在为生姜茎基腐病的预防和防治奠定理论依据。
1 材料和方法
病原菌的分离和培养
生姜出苗1~2个月后,从莱芜市郊各姜田采集