Identification and Biological Characteristics of the Pathogen Causing Root Rot of Atractylodes chinensis

doi:10.13304/j.nykjdb.2021.0468

Abstract

Abstract:

Root rot seriously affects the production of Atractylodes chinensi，which occurrs from seedling to mature periods. In order to clarify the pathogen causing Atractylodis chinensi root rot in Qinhuangdao area of Hebei Province， tissue isolation， morphological and molecular biological identification were used to isolate and identify the pathogen， and the pathogenicity was identified. At the same time， the effects of temperature， nitrogen source and carbon source on the growth of the pathogen and the lethal temperature of the mycelium were analyzed. The results showed that the pathogen causing root rot of Atractylodis chinensi in Qinhuangdao area was Fusarium oxysporum （MK849925）. The colony of the pathogen on PDA medium was nearly round， radial， villous， pink purple and dry. Mycelium lateral branched with septum， the conidia were all colorless and the large conidia were acuminate sickle with 1~5 septations， the small conidia were mostly oval with 1~2 septations. The chlamydospores were round and colorless. Its pathogenicity was strong， and the disease showed dark brown dehydration dry after inoculation for 10 d. The pathogen grew better at 25 ℃ and on the medium with yeast extract powder as the nitrogen source. After 5 d culture， the colony diameter reached 7.17 cm. Among different carbon sources， the utilization rates of glucose and sucrose were high， while the utilization rate of soluble starch was low. The mycelium lost its vitality after treated at 75 ℃ for 10 min.

Key words: Atractylodes chinensis, root rot, Fusarium oxysporum, pathogen identification, biological characteristic

摘要：

根腐病严重影响北苍术生产，育苗期至成株期均有发生。为明确引起河北省秦皇岛地区北苍术根腐病病原菌，采用组织分离法获得致病菌菌株，并通过形态学及分子生物学相结合的方法对其进行鉴定，同时分析温度、氮源、碳源对病原菌生长的影响以及菌丝的致死温度。结果表明，引起秦皇岛地区北苍术根腐病的病原菌为尖孢镰刀菌Fusarium oxysporum （MK849925），该病原菌在PDA培养基上菌落近圆形，呈辐射状生长，似绒毛，粉紫色，较干燥。菌丝侧生分支，有隔膜；分生孢子均无色，大型分生孢子呈渐尖型镰刀状，有1~5个分隔，小型分生孢子多为卵形，具1~2个分隔，厚垣孢子圆形、无色。其致病力较强，接种后10 d病部呈深褐色、失水干枯。该病原菌较适宜的生长条件为25 ℃、以酵母浸粉为基础氮源的培养基，培养5 d，菌落直径可达7.17 cm；在不同碳源中，对葡萄糖和蔗糖的利用率较高，而对于可溶性淀粉的利用率较低。菌丝在75 ℃恒温条件下处理10 min后失去生命力。

关键词: 北苍术, 根腐病, 尖孢镰刀菌, 病原鉴定, 生物学特性

CLC Number:

S432

Jiahuan HUO, Xiaolei WEN, Shuangmin LI, Lina FENG, Shuhui LAN, Lixin DONG, Sirou GUO, Jianing LI, Jianhua WANG, Huixia QI. Identification and Biological Characteristics of the Pathogen Causing Root Rot of Atractylodes chinensis[J]. Journal of Agricultural Science and Technology, 2022, 24(5): 137-144.

霍佳欢, 温晓蕾, 李双民, 冯丽娜, 兰淑慧, 董立新, 郭思柔, 栗佳宁, 王建华, 齐慧霞. 北苍术根腐病病原鉴定及生物学特性研究[J]. 中国农业科技导报, 2022, 24(5): 137-144.

Figures/Tables 10

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碳源 Carbon source	菌落直径Colony diameter/cm					平均生长速率 Average growth rate/（cm·d^-1）
碳源 Carbon source	1 d	2 d	3 d	4 d	5 d	平均生长速率 Average growth rate/（cm·d^-1）
葡萄糖Glucose	0.85±0.05 bc	2.60±0.00 a	4.17±0.06 b	5.60±0.00 a	6.75±0.00 a	1.350
蔗糖Sucrose	0.97±0.06 a	2.45±0.00 b	3.97±0.06 c	5.30±0.00 b	6.70±0.05 a	1.340
果糖 Fructose	0.82±0.03 c	2.40±0.00 c	3.75±0.05 c	4.93±0.03 c	6.32±0.03 b	1.264
肌醇 Inositol	0.92±0.03 ab	2.63±0.03 a	4.20±0.00 a	5.57±0.06 a	6.28±0.03 b	1.256
甘露醇 Mannitol	0.87±0.03 bc	2.13±0.03 d	3.50±0.00 d	4.87±0.00 d	6.28±0.08 b	1.256
木糖Xxylose	0.72±0.06 d	2.10±0.00 de	3.50±0.00 de	4.78±0.03 e	6.03±0.03 c	1.206
乳糖Lactose	0.90±0.00 ab	2.60±0.00 a	3.77±0.08 b	4.68±0.03 f	5.47±0.06 d	1.094
可溶性淀粉 Soluble starch	0.53±0.03 e	2.07±0.06 e	3.23±0.10 e	4.72±0.03 f	5.38±0.14 d	1.076

碳源 Carbon source	菌落直径Colony diameter/cm					平均生长速率 Average growth rate/（cm·d^-1）
碳源 Carbon source	1 d	2 d	3 d	4 d	5 d	平均生长速率 Average growth rate/（cm·d^-1）
葡萄糖Glucose	0.85±0.05 bc	2.60±0.00 a	4.17±0.06 b	5.60±0.00 a	6.75±0.00 a	1.350
蔗糖Sucrose	0.97±0.06 a	2.45±0.00 b	3.97±0.06 c	5.30±0.00 b	6.70±0.05 a	1.340
果糖 Fructose	0.82±0.03 c	2.40±0.00 c	3.75±0.05 c	4.93±0.03 c	6.32±0.03 b	1.264
肌醇 Inositol	0.92±0.03 ab	2.63±0.03 a	4.20±0.00 a	5.57±0.06 a	6.28±0.03 b	1.256
甘露醇 Mannitol	0.87±0.03 bc	2.13±0.03 d	3.50±0.00 d	4.87±0.00 d	6.28±0.08 b	1.256
木糖Xxylose	0.72±0.06 d	2.10±0.00 de	3.50±0.00 de	4.78±0.03 e	6.03±0.03 c	1.206
乳糖Lactose	0.90±0.00 ab	2.60±0.00 a	3.77±0.08 b	4.68±0.03 f	5.47±0.06 d	1.094
可溶性淀粉 Soluble starch	0.53±0.03 e	2.07±0.06 e	3.23±0.10 e	4.72±0.03 f	5.38±0.14 d	1.076

氮源 Nitrogen source	菌落直径Colony diameter/cm					平均生长速率 Average growth rate/（cm·d^-1）
氮源 Nitrogen source	1 d	2 d	3 d	4 d	5 d	平均生长速率 Average growth rate/（cm·d^-1）
酵母浸粉 Yeast extract	0.77±0.33 d	2.60±0.00 b	4.47±0.08 a	5.67±0.23 a	7.17±0.08 a	1.434
硝酸钠 Sodium nitrate	0.98±0.03 a	2.62±0.03 ab	4.22±0.03 c	5.53±0.03 ab	6.80±0.00 b	1.360
牛肉膏 Beef extract	0.83±0.03 c	2.65±0.00 a	4.35±0.05 b	5.40±0.05 bc	6.77±0.03 b	1.354
硝酸钾 Potassium nitrate	0.77±0.03 d	2.5±0.00 c	4.02±0.03 d	5.35±0.05 c	6.75±0.05 b	1.350
蛋白胨 Peptone	0.62±0.03 e	2.35±0.00 d	3.97±0.03 d	5.40±0.00 bc	6.70±0.00 b	1.340
尿素 Urea	0.63±0.03 e	2.02±0.06 f	3.33±0.10 f	4.67±0.08 d	6.15±0.00 c	1.230
氯化铵 Ammonium chloride	0.95±0.00 ab	2.37±0.03 d	3.63±0.08 e	3.77±0.10 e	3.68±0.23 d	0.736
硫酸铵 Ammonium sulfate	0.93±0.03 b	3.05±0.00 e	3.10±0.00 g	3.37±0.03 f	3.53±0.03 d	0.706

氮源 Nitrogen source	菌落直径Colony diameter/cm					平均生长速率 Average growth rate/（cm·d^-1）
氮源 Nitrogen source	1 d	2 d	3 d	4 d	5 d	平均生长速率 Average growth rate/（cm·d^-1）
酵母浸粉 Yeast extract	0.77±0.33 d	2.60±0.00 b	4.47±0.08 a	5.67±0.23 a	7.17±0.08 a	1.434
硝酸钠 Sodium nitrate	0.98±0.03 a	2.62±0.03 ab	4.22±0.03 c	5.53±0.03 ab	6.80±0.00 b	1.360
牛肉膏 Beef extract	0.83±0.03 c	2.65±0.00 a	4.35±0.05 b	5.40±0.05 bc	6.77±0.03 b	1.354
硝酸钾 Potassium nitrate	0.77±0.03 d	2.5±0.00 c	4.02±0.03 d	5.35±0.05 c	6.75±0.05 b	1.350
蛋白胨 Peptone	0.62±0.03 e	2.35±0.00 d	3.97±0.03 d	5.40±0.00 bc	6.70±0.00 b	1.340
尿素 Urea	0.63±0.03 e	2.02±0.06 f	3.33±0.10 f	4.67±0.08 d	6.15±0.00 c	1.230
氯化铵 Ammonium chloride	0.95±0.00 ab	2.37±0.03 d	3.63±0.08 e	3.77±0.10 e	3.68±0.23 d	0.736
硫酸铵 Ammonium sulfate	0.93±0.03 b	3.05±0.00 e	3.10±0.00 g	3.37±0.03 f	3.53±0.03 d	0.706

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