Crude Extracts of Ginger and Garlic: Inhibition on Cabbage Fusarium Wilt

doi:10.11924/j.issn.1000-6850.casb20190400033

Abstract

Abstract:

The purpose is to explore the inhibitory effect of different concentrations of ginger and garlic crude extracts on cabbage Fusarium oxysporum and the effect on mycelial morphology, so as to obtain the optimum concentration of plant crude extracts to inhibit pathogens. The crude extracts of ginger and garlic were used as experimental material to determine the effects on the growth, spore concentration, spore germination rate and mycelial structure of F. oxysporum at different concentrations. The results showed that both crude extracts could inhibit and reduce the growth rate, spore concentration and spore germination rate of F. oxysporum, and the inhibition effect of garlic crude extract was more significant than that of ginger crude extract. The effect of garlic crude extract on mycelial morphology and structure was also more obvious than that of ginger crude extract at low concentration, and the effect of crude garlic extract was significantly different from the control at different concentrations. When garlic concentration was 0.4 g/mL, the spore germination rate of F. oxysporum was 100% inhibited. This research confirms that garlic has a significant inhibition effect on cabbage Fusarium wilt, and provides a reference for the field control of cabbage Fusarium wilt by intercropping and rotating with garlic.

Key words: ginger crude extract, garlic crude extract, cabbage Fusarium wilt, inhibition effect

CLC Number:

S432.1

Wang Yifan, Lu Yun, Li Erfeng. Crude Extracts of Ginger and Garlic: Inhibition on Cabbage Fusarium Wilt[J]. Chinese Agricultural Science Bulletin, 2020, 36(16): 128-134.

Figures/Tables 11

References 26

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