安徽农业科学2023,Vol.51Issue(24) :127-130.DOI:10.3969/j.issn.0517-6611.2023.24.027

梨园土壤中梨火疫病菌存活时间研究

Study on Survival Time of Erwinia amylovora in Soil of Fragrant Pear Orchard

李晓妹 韩丽丽 陈卫民
安徽农业科学2023,Vol.51Issue(24) :127-130.DOI:10.3969/j.issn.0517-6611.2023.24.027

梨园土壤中梨火疫病菌存活时间研究

Study on Survival Time of Erwinia amylovora in Soil of Fragrant Pear Orchard

李晓妹 1韩丽丽 2陈卫民2
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作者信息

  • 1. 新疆农业大学农学院,新疆乌鲁木齐 830052
  • 2. 新疆伊犁职业技术学院,新疆伊宁 835000
  • 折叠

摘要

为探究发病梨园土壤中是否存在梨火疫病菌Erwinia amylovora 以及在土壤中的存活时间,2020-2021 年,在新疆库尔勒市梨园采集土壤,利用划线分离法,采用Zeller 选择性培养基从中分离病原细菌,并结合形态鉴定、PCR 检测和致病性测试结果确认梨火疫病菌E.amylovora,并对自然土壤中的E.amylovora持续分离.结果表明,发病梨园土壤中存在梨火疫病菌.梨火疫病菌在土壤中存活时间可长达 550 d,且分离菌株仍具有明显的致病性.该试验对库尔勒市梨园土壤中E.amylovora的是否存在和存活时间进行研究,其结果对土壤作为E.amylovora传播源的风险性评估具有重要理论意义,为梨火疫病的有效防控提供科学依据.

Abstract

In order to explore the existence of Erwinia amylovora in the soil of the diseased pear orchard and its survival time in the soil,from 2020 to 2021,soil was collected in the pear orchard of Korla City,Xinjiang,and the pathogenic bacteria were isolated by Zeller selective medi-um by streak separation method,and the pear fire blight bacterium E.amylovora was confirmed by combination of morphological identification,PCR detection and pathogenic test results,and E.amylovora in natural soil was continuously isolated.The results showed that there were pear fire blights in the soil of the diseased pear orchards.Pear fire blight bacteria could survive in soil for up to 550 days,and isolated strains re-mained significantly pathogenic.In this study,the existence and survival time of E.amylovora in the soil of pear orchards in Korla City were studied,and the results had important theoretical significance for the risk assessment of soil as the source of E.amylovora transmission,and pro-vided a scientific basis for the effective prevention and control of pear fire blight.

关键词

土壤/Erwinia/amylovora/存活时间/PCR/致病性/测试

Key words

Soil/Erwinia amylovora/Survival time/PCR/Pathogenicity/Test

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基金项目

新疆科技厅重大科技专项(2019A01001)

出版年

2023
安徽农业科学
安徽省农业科学院

安徽农业科学

影响因子:0.413
ISSN:0517-6611
参考文献量7
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