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为高效防治中华猕猴桃褐斑病提供依据,陕西师范大学食品工程与营养科学学院联合陕西佰瑞猕猴桃研究院有限公司科研人员对该病病原菌进行了分离、纯化、致病性测定以及形态学、分子生物学鉴定,确定了引起该病病原菌种类,研究了常用的18种杀菌剂对该病原菌菌丝生长的抑制作用,并建立了毒力回归方程,筛选出了防治该病的有效抑菌药剂。试验结果表明,从不同病斑上分离出了3个纯化
To provide a basis for the effective prevention and treatment of Chinese kiwifruit brown spot, Shaanxi Normal University, Institute of Food Engineering and Nutrition Science and Technology Co., Ltd. Shaanxi Bai Rui Kiwi Research Institute of pathogenic bacteria were isolated, purified, pathogenicity determination and morphology, molecular Biological identification, identified the type of pathogens causing the disease, studied the commonly used 18 kinds of fungicides on mycelial growth inhibition of the pathogen, and established a virulence regression equation, screening out the effective antimicrobial agents. The experimental results show that three different isolates were isolated