Study on the Control Effect of Potato Fusarium Wilt by Co-culture of Trichoderma asperellum PT-29 and Bacillus subtilis S-16
Potato Fusarium wilt,a soil borne fungal disease,causes serious harm during the entire growth period of potato,and occurs in varying degrees in major potato producing areas throughout the country.In order to reduce the use of chemical pesticides,the inhibition effects of Trichoderma asperellum PT-29 and Bacillus subtilis S-16 on Fusarium oxysporum,the main pathogenic fungus of potato wilt disease were studied.Furthermore,the control effects of co-culture fermentation broth of two strains on potato wilt and related defense enzyme activities of potato were tested by pot experiment.The results indicated that two strains and three proportional co-culture broth all showed inhibition effect on Fusarium oxysporum,and the combination of PT-29 and S-16 co-culture broth(B1T1,ratio 1∶1)showed the best inhibition effect.In addition,the control effect of B treatment(fermentation broth of S-16 single-culture)on potato wilt was 60.09%,T(fermentation broth of PT-29 single-culture)was 54.85%,but B1T1 was up to 73.44%.Under pathogen stress,the activities of catalase(CAT),superoxide dismutase(SOD),peroxidase(POD),and phenylalanine ammonlyase(PAL)in potato leaves treated with B1T1+ FO(inoculateing Fusarium oxysporum)treatment,were significantly higher than FO treatment,and the peak values were increased by 56.44%,766.89%,111.84%,179.34%respectively compared with the FO treatment.Overall,the control effect of co-culture fermentation broth combination B1T1 on potato wilt is higher than that of single-culture fermentation broth,which provides theoretical support for controlling potato wilt with composite microorganisms.
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