【摘要】 【目的】为了调查韭黄采后茎与叶的主要致腐病原菌,为韭黄贮藏期腐烂的病原菌学研究和后续的防控提供参考依据。【方法】以自然发病腐烂的‘唐元韭黄’为试材,采集病样,利用组织分离法分离及纯化致腐病原菌,对获得的纯化病原菌进行形态学鉴定、分子生物学鉴定和柯赫氏法则鉴定。【结果】从采后常温货架贮藏过程中发生腐烂的韭黄样品中共分离出1株真菌j-1和1株细菌j-2,均对韭黄具有相似致病特征;其中j-1致病力强于j-2,j-1使健康韭黄感病株率达100.00%,j-2使健康韭黄感病株率达80.00%。经形态学鉴定和rDNA ITS区序列测定和16S rDNA基因序列测定分析,j-1菌株鉴定为尖孢镰刀菌(Fusarium oxysporum),j-2菌株为黄单胞杆菌属(Xanthomonas)中的嗜根寡养单胞菌(Stenotrophomonas rhizophila)。【结论】韭黄采后的主要致腐微生物为尖孢镰刀菌(Fusarium oxysporum)和嗜根寡养单胞菌(Stenotrophomonas rhizophila)。更多还原

【Abstract】 【Objective】To investigate the main rot pathogenic bacteria of chives after harvesting, and to provide a reference for the study of the pathogen of leek rot during storage and the subsequent prevention and control.【Method】With natural decay of ’tang yuan chives’ as the test materials, collecting samples,uses tissue isolation method to isolate and purify pathogenic pathogens, and conducts morphological identification, molecular biological identification and Koch’s rule identification of the purified pathogens obtained. 【Result】One fungus j-1 and one bacterial j-2 were isolated from chives samples that had been rotted during post-harvest storage at normal temperature, and they had similar pathogenic characteristics to chives. Among them, j-1 had strong pathogenicity. In j-2, j-1 makes the rate of healthy chives susceptible plants reach 100.00 %, and j-2 makes the rate of healthy chives susceptible plants reach 80.00 %. After morphological identification and sequence analysis of the rDNA ITS region and 16 S rDNA gene sequence analysis, the strain j-1 was identified as Fusarium oxysporum and the strain j-2 was Stenotrophomonas rhizophila in Xanthomonas.【Conclusion】The main carrier-causing microorganisms of chives were Fusarium oxysporum and Stenotrophomonas rhizophila.更多还原