Postharvest Black Spot Disease in Broccoli Caused by Alternaria brassicicola
Postharvest Black Spot Disease in Broccoli Caused by Alternaria brassicicola
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西兰花采后黑斑病由芸苔链格孢菌引起
DOI：
10.4165/kapps.51.11
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发表时间：
2009
期刊：
影响因子：
--
通讯作者：
Ling Xu
中科院分区：
文献类型：
--
作者：
Hideyoshi Toyod;Yan Liu, Zaibao Zhang;Yi Liu, Zhen Xu, Pinkuan Zhu;Ling Xu
市场上的西兰花经常患黑斑病，很快就会变黄，从而失去商业价值。为了弄清病原菌，我们从受感染的西兰花中分离出微生物，并使用接种试验检测它们的致病性。对获得的致病菌株进行了进一步的形态和分子特征鉴定。在分子分析方面，测定了核糖体DNA内转录间隔区的核苷酸序列，并用聚合酶链式反应扩增了特异的基因序列。获得的高致病力分离物经鉴定为油菜链格孢菌HLYB-4。该分离物的营养菌丝缓慢伸长并产生孢子，即使在冷藏(5℃)期间也是如此。菌丝生长最适温度为25℃，病株侵染青花菜后乙烯生成量和叶绿素降解增加，促进小花衰老。然而，较高的温度(35℃)严重限制了病原菌的生长。
Broccoli in markets frequently suffers from black spot disease and rapidly turns yellow, thus losing commercial value. To clarify the causal pathogen, we isolated micro-organisms from infected broccoli and examined them for their pathogenicity using an inoculation assay. The pathogenic isolates obtained were further examined and identified using morphological and molecular characteristics. For molecular analyses, the nucleotide sequences of ribosomal DNA internal transcribed spacer regions were determined, and specific gene sequences were amplified using PCR. The highly pathogenic isolate obtained was identified as Alternaria brassicicola HLYB-4. Vegetative hyphae of the isolate slowly elongate and produce spores, even during cold storage (5 °C). Optimal hyphal growth was observed at 25 °C. Both ethylene production and chlorophyll degradation of diseased broccoli increased after infection with this isolate, promoting senescence of florets. However, higher temperatures (35 °C) severely restricted growth of the pathogen.
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影响因子：
56.9
作者：
L. Ilag;R. W. Curtis
通讯作者：
L. Ilag;R. W. Curtis
影响因子：
7
作者：
R. Schouten;Xiaobing Zhang;J. Verschoor;E. Otma;L. Tijskens;O. Kooten
通讯作者：
R. Schouten;Xiaobing Zhang;J. Verschoor;E. Otma;L. Tijskens;O. Kooten
影响因子：
7
作者：
Cristiane Brauer Zaicovski;Teodoro Zimmerman;L. Nora;F. R. Nora;Jorge Adolfo Silva;C. Rombaldi
通讯作者：
Cristiane Brauer Zaicovski;Teodoro Zimmerman;L. Nora;F. R. Nora;Jorge Adolfo Silva;C. Rombaldi
影响因子：
7.4
作者：
Page, T;Griffiths, G;Buchanan-Wollaston, V
通讯作者：
Buchanan-Wollaston, V
影响因子：
6.1
作者：
ZHUANG, H;HILDEBRAND, DF;BARTH, MM
通讯作者：
BARTH, MM