干热处理对白菜种传黑腐病抑菌效果评价

岳鑫璐; 梁根; 李志强; 李平东; 刘珍; 彭李亚; 杨婉琼; 胡茂林

doi:10.16768/j.issn.1004-874X.2022.01.012

干热处理对白菜种传黑腐病抑菌效果评价

Evaluation of the Effect of Dry Heat Treatment on Black Rot in Chinese Cabbage Seeds

摘要

摘要:
目的探究不同干热处理条件对白菜种子携带黑腐病菌（Xanthomonas campestris pv. campestris）的影响。
方法以温度和时间为组合，设置不同干热条件对黑腐病菌及带菌白菜种子进行处理，评价干热处理对病原菌的抑制效果、对带菌种子的灭菌效果以及对种子活力的影响。
结果筛选出离体条件下黑腐病菌失活的条件为：温度为45 ℃持续干热处理4 h及以上或温度为50、60、65 ℃持续干热处理0.5 h及以上；对带菌白菜种子具有灭菌效果的条件为：温度为50 ℃持续干热处理8 h，带菌种子携带病原菌的抑制率为100%，且能提高种子的活力。
结论 50 ℃持续干热处理8 h是对携带黑腐病菌的白菜种子安全、有效的干热处理条件，可为蔬菜种传病害防控提供技术参考。

Abstract:
Objective The study was carried out to explore the effects of different dry heat treatment conditions on seed-borne black rot (Xanthomonas campestris pv. campestris) in Chinese cabbage seeds.
Method Different heat combinations of temperature and time groups were designed. Further, different heat treatments on the inhibition effect of pathogenic bacteria, the sterilization effect of seed-borne pathogens and seed vigor were evaluated.
Result The conditions for inactivation of black rot bacteria in vitro pathogens were selected as follows: continuous heat treatment at 45 ℃ for 4 h or above; of continuous heat treatment at 50 ℃ or 60 ℃ or 65 ℃ for 0.5 h or above. The inhibition rate of pathogenic bacteria in infected seeds was 100% and the seed vigor of the infected seeds could be improved when treated at 50 ℃ for 8 h.
Conclusion Continuous heat treatment at 50 ℃ for 8 h was the safe and effective dry heat treatment conditions for seed-borne disease black rot in Chinese cabbage seeds, which could provide a technical reference for the control of vegetable seeds borne disease.

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