火龍果鐮刀菌果腐病病原菌鑒定及生物學(xué)特性研究

1、火龍果鐮刀菌果腐病病原菌鑒定及生物學(xué)特性研究摘 要 采用形態(tài)學(xué)特征觀察、rDNA-ITS序列、EF-1序列比對和系統(tǒng)發(fā)育樹分析p 的方法對引起火龍果鐮刀菌果腐病病原菌進(jìn)行鑒定，并初步研究其生物學(xué)特性。結(jié)果表明：引起火龍果鐮刀菌果腐病是單隔鐮刀菌（Fusarium dimerum Penzig in Saccardo），這是該菌引起火龍果果腐病在國內(nèi)的首次報(bào)道。該菌菌絲生長的適宜溫度2535 ，最適溫度30 ，適宜產(chǎn)孢溫度2535 ，最適產(chǎn)孢溫度3035 ，致死溫度75 （10 min）；適宜pH59，最適pH7，最適產(chǎn)孢pH4；連續(xù)光照、D-果糖為碳、牛肉膏和蛋白胨為氮時(shí)最有利于該菌菌絲生長；

2、完全黑暗、D-半乳糖為碳、尿素為氮時(shí)最有利于該菌產(chǎn)孢。綜合分析p 認(rèn)為，該菌耐高溫，光照充足、弱酸和富含有機(jī)營養(yǎng)的環(huán)境有利于該菌的生長和繁殖?！娟P(guān)鍵詞】：p 火龍果；果腐??；單隔鐮刀菌；鑒定；生物學(xué)特性中圖分類號 S667.9；S432.4 文獻(xiàn)標(biāo)識碼 AAbstract Morphological characteristics observation and rDNA-ITS sequencing and EF-1 sequencing were performed using dragon fruit Fusarium rot pathogens.Furthermore， the pap

3、er made a preliminary study of the biological characteristics of pathogen.The results showed that one of the pathogens was identified as Fusarium dimerum Penzig in Saccardo and it was the first report in China.For mycelial growth of F.dimerum， the suitable temperature ranged from 25 to 35 and the op

4、timum temperature was 30 .For sporulation， the suitable temperature ranged from 25 to 35 and the optimum temperature ranged from 30 to 35 .The fatal temperature for mycelial growth was 75 for 10 min.For mycelial growth， the suitable pH value ranged from 5 to 9， and the optimum pH value was 7.The opt

5、imum pH value for sporulation was 4.Continuous illumination， D-fructose and beef e_tract and peptone as carbon and nitrogen sources were conducive to mycelial growth； Darkness， galactose and carbamide as carbon and nitrogen sources were propitious to sporulation.It showed that F.dimerum had e_cellen

6、t heat resistance， and abundant sunlight， weakly acidic， rich in organic nutrition were conducive to the growth and reproduction of F.dimerum.Key words Dragon fruit；Fruit Rot；Fusarium dimerum；Identification；Biological characteristicdoi 10.3969/j.issn.1000-2561.20_.01.027火龍果（Hylocereus spp.），又名紅龍果，為仙

7、人掌科、量天尺屬植物，典型的熱帶水果1。近年來在我國海南、廣東、廣西、福建、云南、貴州、臺灣等地區(qū)均有栽培2。火龍果果實(shí)外形獨(dú)特、營養(yǎng)豐富、綠色保健，含有豐富的植物性蛋白、甜菜色素、水溶性膳食纖維、各種酶、不飽和脂肪酸、抗氧化物質(zhì)及鈣、磷、鐵等礦物質(zhì)3-5，對人體健康有特殊的功效，倍受消費(fèi)者青睞。但隨著我國火龍果種植面積的不斷擴(kuò)大，其采后病害有逐漸加重的趨勢6。據(jù)報(bào)道，能引起火龍果果腐病的真菌主要有鐮刀菌（Fusarium spp.）7-9、炭疽菌（Colletotrichum spp.）10-11、雙間柱頂孢（Scytalidium dimidiatum）8，12、 桃吉爾霉（Gilbertella persicaria）13-14、仙人掌平臍蠕孢（Bipolaris cactivora）15-16等。筆者在對海南省火龍果采后病害初步分離中發(fā)現(xiàn)一株鐮(轉(zhuǎn)自：wWw.bdFqy. 千 葉帆 文摘:火龍果鐮刀菌果腐病病原菌鑒定及生物學(xué)特性研究)刀菌，該菌具有較強(qiáng)的致病性，鑒于此，認(rèn)為對該病原菌進(jìn)一步研究是必要的。本研究采用形態(tài)學(xué)特征、rDNA-ITS區(qū)序列、EF-1序列和系統(tǒng)發(fā)育樹分析p 的方法進(jìn)行種類鑒定，并首次對該菌生物學(xué)