首页|一种新的香蕉黑斑病病原菌鉴定及生物学特性研究

一种新的香蕉黑斑病病原菌鉴定及生物学特性研究

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在广西香蕉种植区发现一种引起香蕉黑斑病的新病原.通过对病原菌分离培养、致病性测定、形态学观察、分子生物学鉴定及对该病原菌生物学特性进行初步研究,表明引起该病害的病原菌为芒果球座菌(Guignardia mangiferae A.J.Roy).该病原菌菌落为深橄榄色,产生棒状子囊、梭形子囊孢子及倒梨形分生孢子;其最适生长温度为28℃,最适pH值为6;病原菌生长较好的碳源为果糖和阿拉伯糖,氮源为蛋白胨和酵母膏;在全光条件下,病原菌菌丝扩展速度最快;菌丝的致死温度为54℃.由G.mangiferae引起的香蕉黑斑病,在国内外为首次报道.
Identification and biological characterization of the pathogen causing a new black spot disease on Musa spp
A new black spot disease was observed on the banana cultivar ‘Williams’(AAA, Cavendish) in Guangxi province, China.The pathogen was isolated from the infected banana leaves and cultured.Based on the analysis of its morphology, biological characteristics, pathogenicity and ITS sequence, the pathogen was identified as Guignardia mangiferae A.J.Roy.Colonies of the pathogen on PDA were dark olive, and the ascus was clavate with stipe, ascospores were fusiform and conidia were obpyriform.G.mangiferae could grow with an optimal condition at 28C ,pH 6.The best carbon sources for the pathogen growth were fructose and arabinose, and the best nitrogen sources were peptone and yeast extract.The best cultural condition for mycelial growth was 24 h under light.The lethal temperature was 54℃ for hypha of G.mangiferae.To the best of our knowledge, this is the first report of black spot on banana caused by G.mangiferae in the world.

black spot on bananaGuignardia mangiferaepathogen identificationbiological characterization

孙嘉曼、张进忠、韦弟、蓝霞、郭文锋、卢江

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广西作物遗传改良生物技术重点开放实验室,南宁530007

广西农业科学院生物技术研究所,南宁530007

中国农业大学食品与营养工程学院,北京100083

香蕉黑斑病 Guignardia mangiferae 病原鉴定 生物学特性

广西八桂学者专项经费资助项目广西自然科学基金广西自然科学基金广西农科院科技发展基金重点项目

[2013]3号2015GXNSFDA1390142013GXNSFBB0530032015JZ07

2016

10.13926/j.cnki.apps.2016.01.014

植物病理学报
中国植物病理学会

植物病理学报

CSTPCDCSCD北大核心
影响因子：0.865
ISSN：0412-0914
年,卷(期)：2016.46(1)
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