马槟榔叶片炭疽病的分离鉴定及其生物学特性分析
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摘要
炭疽病是马槟榔(Capparis masaikai Levl.)的重要病害之一,但其病原未见相关报道。本研究从人工驯化栽培的马槟榔病叶上分离纯化得到2株真菌,分别编为1号和2号。通过性状培养、形态学观察进行鉴定,确定1号和2号病原菌为炭疽病原菌(Anthrax)。对炭疽菌的生物学特性进行研究。结果表明:1号和2号病原菌在C-PDA平板上生长和产孢最好;菌丝生长温度在25℃～30℃之间,最适合的温度为25℃,低于5℃和高于40℃则不能生长。菌丝生长的最佳pH值为8,光照促进产孢而黑暗有抑制作用;该病原菌能有效利用多种氮源,可高效利用牛肉膏和酵母膏;适合生长的碳源亦有多种,利用效果最好的是麦芽糖;观察该病原菌的生长情况可以得出:碳源促进菌丝生长,菌落呈白色,而氮源促进孢子的形成,有机氮优于无机氮。在野外考察和人工引种驯化栽培试验过程中,发现马槟榔炭疽病病害严重,影响植株健康生长明显。因此,加强研究马槟榔病害的症状特点、病原菌鉴定及生物学特性等,是其引种驯化和规模化种植的前提和基础。
Anthrax is one of the most importa nt diseases of Capparis masaikai, but its pathogen has not been reported. In this study, 2 fungi were isolated from the leaves of Capparis masaikai which was domesticated and cultivated. They are numbered 1 and 2. It was identified by character culture and morphological observation. We identified pathogenic germ No.1 and No.2 as anthrax pathogens and studied the biological characteristics of anthrax. The results showed that: the growth of spores 1 and 2 on C-PDA plates is the best; the mycelial growth temperature was between 25℃～30℃, the most suitable temperature is 25℃, which can not grow below 5℃ or above 40℃. The suitable growth of mycelia pH was 8. Light can promote spores, while darkness can inhibit them.The pathogen can effectively utilize a variety of nitrogen sources and it can make use of beef paste and yeast extract efficiently. There are also many kinds of carbon sources suitable for growth, and the best utilization is maltose. We observed the growth of the pathogen, find that the carbon source promoted mycelial growth and the colony was white, nitrogen sources promoted spore formation, and organic nitrogen was better than inorganic nitrogen. During the field investigation, artificial introduction and domestication experiments, it was found that the anthracnose disease of Capparis masaikai was serious and affected the healthy growth of the plant obviously.Therefore, it is the precondition and foundation of introduction, domestication and large-scale cultivation to study the symptoms, pathogen identification and biological characteristics of Capparis masaikai disease.
Anthrax is one of the most importa nt diseases of Capparis masaikai, but its pathogen has not been reported. In this study, 2 fungi were isolated from the leaves of Capparis masaikai which was domesticated and cultivated. They are numbered 1 and 2. It was identified by character culture and morphological observation. We identified pathogenic germ No.1 and No.2 as anthrax pathogens and studied the biological characteristics of anthrax. The results showed that: the growth of spores 1 and 2 on C-PDA plates is the best; the mycelial growth temperature was between 25℃～30℃, the most suitable temperature is 25℃, which can not grow below 5℃ or above 40℃. The suitable growth of mycelia pH was 8. Light can promote spores, while darkness can inhibit them.The pathogen can effectively utilize a variety of nitrogen sources and it can make use of beef paste and yeast extract efficiently. There are also many kinds of carbon sources suitable for growth, and the best utilization is maltose. We observed the growth of the pathogen, find that the carbon source promoted mycelial growth and the colony was white, nitrogen sources promoted spore formation, and organic nitrogen was better than inorganic nitrogen. During the field investigation, artificial introduction and domestication experiments, it was found that the anthracnose disease of Capparis masaikai was serious and affected the healthy growth of the plant obviously.Therefore, it is the precondition and foundation of introduction, domestication and large-scale cultivation to study the symptoms, pathogen identification and biological characteristics of Capparis masaikai disease.
引文
Li H.,Li Y.,Jiang S.Q.,Wan Z.,Li H.Y.,Xu J.P.,and Zhou G.Y.,2016,The initial inoculum source of oil tea anthracnose in Hainan Province,Zhiwu Baohu(Plant Protection),42(4):64-70(李河,李杨,蒋仕强,万智,李航宇,徐建平,周国英,2016,海南省不同寄主植物炭疽病菌侵染油茶研究,植物保护,42(4):64-70)
Liao J.H.,2014,The material basis research on"sweet water effect"of Capparis masaikai,Thesis for M.S.,Kunming University of Science and Technology,Supervisor:Hu X.J.,pp.1-6(廖金华,2014,马槟榔“甜水效应”的物质基础研究,硕士学位论文,昆明理工大学,导师:胡旭佳,pp.1-6)
Liao J.H.,Hu X.J.,Yuan C.M.,He H.P.,and Di Y.T.,2014,Chemical constituents from the fruits of Capparis masaikai,Tianran Chanwu Yanjiu Yu Kaifa(Natural Product Research and Development),26(11):1780-1784(廖金华,胡旭佳,苑春茂,何红平,邸迎彤,2014,马槟榔果实的化学成分研究,天然产物研究与开发,26(11):1780-1784)
Liu Y.Q.,Di Y.T.,Wang Y.H.,and Hu X.J.,2017,Chemical constituents from the kernels of Capparis masaikai Lévl.,Tianran Chanwu Yanjiu Yu Kaifa(Natural Product Research and Development),29(3):415-418(刘永芹,邸迎彤,王跃虎,胡旭佳,2017,马槟榔种仁化学成分研究,天然产物研究与开发,29(3):415-418)
Sun G.T.,2017,Study on the chemical constituents of Capparis masakai levl.and two Boletus fungi,Thesis for M.S.,Kunming University of Technology,Supervisor:Hu X.J.,pp.93-95(孙国太,2017,马槟榔种仁及两种牛肝菌的化学成分研究,硕士学位论文,昆明理工大学,导师:胡旭佳,pp.93-95)
Sun G.T.,and Hu X.J..2017,Chemical constituents in Capparis masaikai Lévl.kernels,Kunming Ligong Daxue Xuebao(Journal of Kunming University of Science and Technology(Natural Science Edition)),42(5):85-89(孙国太,胡旭佳,2017,马槟榔种仁的化学成分研究,昆明理工大学学报(自然科学版),42(5):85-89)
Yu X.D.,Zhang C.,Gu W.L.,Hu X.W.,and Guo J.C.,2011,Extration of genomic DNA of Capparis masaikai Lévl.and optimization of the RAPD reaction system,Jiyinzuxue Yu Yingyong Shengwuxue(Genomics and Applied Biolo gy),30(1):117-121(于旭东,张超,顾文亮,胡新文,郭建春,2011,马槟榔DNA提取及其RAPD反应体系的优化,基因组学与应用生物学,30(1):117-121)
Liao J.H.,2014,The material basis research on"sweet water effect"of Capparis masaikai,Thesis for M.S.,Kunming University of Science and Technology,Supervisor:Hu X.J.,pp.1-6(廖金华,2014,马槟榔“甜水效应”的物质基础研究,硕士学位论文,昆明理工大学,导师:胡旭佳,pp.1-6)
Liao J.H.,Hu X.J.,Yuan C.M.,He H.P.,and Di Y.T.,2014,Chemical constituents from the fruits of Capparis masaikai,Tianran Chanwu Yanjiu Yu Kaifa(Natural Product Research and Development),26(11):1780-1784(廖金华,胡旭佳,苑春茂,何红平,邸迎彤,2014,马槟榔果实的化学成分研究,天然产物研究与开发,26(11):1780-1784)
Liu Y.Q.,Di Y.T.,Wang Y.H.,and Hu X.J.,2017,Chemical constituents from the kernels of Capparis masaikai Lévl.,Tianran Chanwu Yanjiu Yu Kaifa(Natural Product Research and Development),29(3):415-418(刘永芹,邸迎彤,王跃虎,胡旭佳,2017,马槟榔种仁化学成分研究,天然产物研究与开发,29(3):415-418)
Sun G.T.,2017,Study on the chemical constituents of Capparis masakai levl.and two Boletus fungi,Thesis for M.S.,Kunming University of Technology,Supervisor:Hu X.J.,pp.93-95(孙国太,2017,马槟榔种仁及两种牛肝菌的化学成分研究,硕士学位论文,昆明理工大学,导师:胡旭佳,pp.93-95)
Sun G.T.,and Hu X.J..2017,Chemical constituents in Capparis masaikai Lévl.kernels,Kunming Ligong Daxue Xuebao(Journal of Kunming University of Science and Technology(Natural Science Edition)),42(5):85-89(孙国太,胡旭佳,2017,马槟榔种仁的化学成分研究,昆明理工大学学报(自然科学版),42(5):85-89)
Yu X.D.,Zhang C.,Gu W.L.,Hu X.W.,and Guo J.C.,2011,Extration of genomic DNA of Capparis masaikai Lévl.and optimization of the RAPD reaction system,Jiyinzuxue Yu Yingyong Shengwuxue(Genomics and Applied Biolo gy),30(1):117-121(于旭东,张超,顾文亮,胡新文,郭建春,2011,马槟榔DNA提取及其RAPD反应体系的优化,基因组学与应用生物学,30(1):117-121)