葡萄晚腐病菌之致病性
Other Title
Pathogenicity of Glomerella cingulata on Kyoho Grape
Journal
中華農業研究
Journal Volume
39
Journal Issue
2
Pages
113-120
Date Issued
1990-06-05
Date
1990-06-05
Author(s)
段中漢
謝文瑞
Chung-Hang Duan
Wen-Hsui Hsieh
Abstract
葡萄晚腐病是由Glomerella cingulata所引起。本病為本省葡萄栽培上最重要的果實病害之一。病原菌於高溫多雨的氣候下，經常造成葡萄產業的嚴重損失。由不同地區分離所得的晚腐病菌接種至田間各生長期的『巨峰』葡萄果實，均能造成感染，並表現病徵。在接種葡萄幼果後呈現壞疽斑點的部位，可發現其果肉組織內有菌絲的生長，並能產生少量的分生抱子。而病原菌在果實組織內蔓延的速度是隨果實成熟度的提高而加快。影響病原菌在不同生長期果實組織內蔓延速度差異的原因，應是來自果實汁液組成分的變化。由採收前六週至採收前一週，『巨峰』葡萄果實汁液的pH值由2.93增至3.56，糖度則由3.8增至16.7；而菌絲的生長量則驟增17倍。果實汁液內糖度的急劇增加及有機酸含量的降低，可能是造成晚腐病菌在葡萄成熟果實內快速生長的重要因子。
Ripe rot of grape caused by Glomerella cingulata is a prevalent grape disease in Taiwan. Pathogenicity of the fungus in relation to the maturity of grape berry is tested in this study. By artificial inoculation in the field with conidia of the pathogen, necrotic symptom developed on all tested grape berries despite of the different maturity stages. However, different successive symptom progress was noticed on the grape berry with various maturity stagess. Generally, the more mature the grape berries, the faster the necrotic symptom would develop. It is also oberserved that the growth of the pathogen in young berries was only slower, but never cease, than that in the mature berries. Coordinating with the decrease of organic acids (pH value from 2.93 up to 3.56), the sharp increase of the total soluble solids (Degrees Brix from 3.8 up to 16.7) may be the major factors which influence the pathogen growth and the symptom development.
Subjects
葡萄
晚腐病菌
病原性
潛伏感染
grape
pathogenicity
latent infection
Glomerella cingulata
Publisher
農業試驗所
Type
journal article
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