链霉菌TD-1对番茄灰霉病菌的抑制及防御酶活性的影响

摘要

采用体外抑菌活性和盆栽试验测定方法，研究了白黄链霉菌 TD-1发酵液对番茄灰霉病菌的抑制效果及植株体内防御酶活性的影响，旨在为番茄灰霉病的生物防治提供参考。结果表明：TD-1菌株发酵液对灰霉病菌的菌丝生长和孢子萌发抑制率分别为98.1%和98.3%；TD-1发酵液在番茄植株上对灰霉病的防治效果为76.98%。喷洒TD-1发酵液24 h后接种灰霉菌孢子悬浮液，番茄叶片中苯丙氨酸解氨酶（ PAL）、多酚氧化酶（ PPO）、过氧化物酶（POD）和超氧化物歧化酶（SOD）的活力均有所提高，分别在处理后第4，3，2，3天达到最高。%The inhibitory effect of Streptonyces alboflavus TD-1 against Botrytis cinerea and its effect on defensive enzymes activity in vitro antibacteral activity and pot experiment were studied in order to provide reference for biologi-cal control of grey mould. The results showed that inhibition rate of fermentation broth of the strain TD-1 on mycelium growth and spore germination of B. cinerea were 98. 1% and 98. 3% respectively. The control efficiency of TD-1 fer-mentation broth against B. cinerea in tomato plants was 76. 98% in pot experiment. The activity of PAL,PPO,POD and SOD of tomato leaves increased after spraying fermentation broth of the strain TD-1 and spore suspension of B. cine-rea. They reached maximum in the fourth day,the third day,the second day and the third day respectively.