【摘要】 从自然发病的宫川果实表面分离得到两株致病真菌(PD和PI).致病力检测结果显示,接种PD菌的柑橘果实发病到全部腐烂需7d,而接种PI菌的柑橘果实发病到全部腐烂则需13d.形态学特征比较得知,PD和PI分别为指状青霉(Penicillium digitatum)和意大利青霉(P.italicum).基础生物学特性结果表明,PD的致死温度为70℃,菌丝体生长最适温度为25℃,最适pH 7.0;PI的致死温度为80℃,菌丝体生长的最适温度为20℃,最适pH 10.0.更多还原

【Abstract】 Two pathogens(PD and PI)were isolated from the surface of rotten Miyagawa Wase fruits.Results of the pathogencity measurement showed that the time for rotten of the full citrus fruit inoculated with PD was 7d,in contrast to 13d of the fruit inoculated with PI.Based on the morphological characteristics,PD and PI were identified to be P.digitatumand P.italicum,respectively.Results of the biological characteristics showed that the lethal temperature,optimal growth temperature and optimal pH of PD were70℃,25℃,and pH 7.0.By contrast,the lethal temperature,optimal growth temperature and optimal pH of PI were 80℃,20℃ and pH 10.0,respectively.更多还原