【摘要】 酸腐病是葡萄生产上为害较大的病害之一，是一种由真菌、细菌和果蝇共同为害形成的二次侵染性病害。本文总结了葡萄酸腐病的症状，分析了引起该病的主要病原菌，包括曲霉属、假丝酵母属、有孢汉逊酵母属、伊萨酵母属和醋酸杆菌属，以及该病害的主要传播介质黑腹果蝇、斑翅果蝇和叔白颜果蝇的生物学特性及其对酸腐病发生的影响，并集成了农业防治、物理防治、生物防治及化学防治绿色防控技术。在此基础上，分析了该病害的绿色防控策略路径，旨在为酸腐病绿色防控及葡萄绿色规范生产提供参考。更多还原

【Abstract】 Sour rot is one of the more serious diseases in grapevine production. It is a secondary infection caused by fungi, bacteria and Drosophila. The symptomatic characteristics of grapevine sour rot disease were summarized, and the main pathogens of the disease were analyzed, including Aspergillus, Candida, Hanseniaspora, Issatchenkia and Acetobacter, as well as the main transmission media of the disease Drosophila melanogaster, Drosophila suzukii and rosophila triauraria, and their effects on the occurrence of sour rot. An integrated green prevention and control technology from agricultural control, physical control, biological control and chemical control were proposed. On this basis, the strategy and path of green prevention and control of the disease were analyzed to provide references for the green prevention and control of sour rot disease and the green standardized production of grapes.更多还原