Identification and Biological Characteristics Analysis of a Pathogen of Strawberry Root Rot

doi:10.11924/j.issn.1000-6850.casb2023-0220

Abstract

Abstract:

In order to clarify the pathogen and the biological characteristics of strawberry root rot disease occurring in Linyi City, Shandong Province, the strain ZH-G01 was obtained by using tissue isolation method. The strain was identified based on morphological characteristics and rDNA-internal transcribed spacer (ITS) analysis, and the biological characteristics of the strain were explored by studying the effects of different culture environments on mycelium growth. The results showed that colonies of strain ZH-G01 were white villous and the back was pale yellow. The conidia consisting of five cells were spindles with three or four hyaline appendages and three middle brown cells. The ITS sequence of strain ZH-G01 had over 99% homology with that of Neopestalotiopsis clavispora isolates in GenBank. The pathogen was identified as N. clavispora (GenBank accession No. MN559410). The shoot of strawberry plants wilted 30 days after inoculation of damaged roots of strain ZH-G01, the center of the stele and the adventitious roots were brown, and the diseased tissues of roots could be isolated again. The strain grew well in PDA and carrot agar at 25℃ and pH range of 4.0-10.0. Light had no significant effect on the growth of mycelium. Soluble starch was the optimum carbon source, and xylitol utilization was the worst. Yeast extract was the optimum nitrogen source, and urea utilization was the worst.

Key words: strawberry root rot, Neopestalotiopsis clavispora, identification, biological characteristics, culture environment, mycelial growth

WANG Mengyuan, DU Yanquan, YAN Jiali, WANG Dan, ZHANG Yangyang, ZHU Jianqiang. Identification and Biological Characteristics Analysis of a Pathogen of Strawberry Root Rot[J]. Chinese Agricultural Science Bulletin, 2024, 40(13): 113-120.

Figures/Tables 9

References 24

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因素	处理条件
培养基	PDA、PA、PSA、PS、胡萝卜琼脂、胡萝卜、燕麦琼脂、燕麦、玉米琼脂、玉米、水琼脂、蒸馏水
温度/℃	5、10、15、20、25、30、35
pH	3.0、4.0、5.0、6.0、7.0、8.0、9.0、10.0
光照时间	连续光照、连续黑暗、光暗交替
碳源	蔗糖、葡萄糖、半乳糖、乳糖、麦芽糖、木糖醇、甘露醇、可溶性淀粉
氮源	酵母粉、蛋白胨、谷氨酸、尿素、硝酸钠、硝酸钙、氯化铵、硝酸钾

因素	处理条件
培养基	PDA、PA、PSA、PS、胡萝卜琼脂、胡萝卜、燕麦琼脂、燕麦、玉米琼脂、玉米、水琼脂、蒸馏水
温度/℃	5、10、15、20、25、30、35
pH	3.0、4.0、5.0、6.0、7.0、8.0、9.0、10.0
光照时间	连续光照、连续黑暗、光暗交替
碳源	蔗糖、葡萄糖、半乳糖、乳糖、麦芽糖、木糖醇、甘露醇、可溶性淀粉
氮源	酵母粉、蛋白胨、谷氨酸、尿素、硝酸钠、硝酸钙、氯化铵、硝酸钾

培养基	菌落直径/mm
马铃薯葡萄糖琼脂(PDA)	68.67±1.03Aa
马铃薯蔗糖琼脂(PSA)	62.33±0.52BCb
胡萝卜琼脂	67.33±2.25ABa
玉米琼脂	62.67±2.95BCb
燕麦琼脂(OMA)	60.67±2.73Cb
水琼脂(WA)	52.33±0.52Dc

培养基	菌落直径/mm
马铃薯葡萄糖琼脂(PDA)	68.67±1.03Aa
马铃薯蔗糖琼脂(PSA)	62.33±0.52BCb
胡萝卜琼脂	67.33±2.25ABa
玉米琼脂	62.67±2.95BCb
燕麦琼脂(OMA)	60.67±2.73Cb
水琼脂(WA)	52.33±0.52Dc

培养基	菌丝重量/g
马铃薯葡萄糖(PD)	0.85±0.02Aa
马铃薯蔗糖(PS)	0.75±0.01Bb
胡萝卜	0.77±0.01Bb
玉米	0.19±0.01De
燕麦	0.25±0.01Cd
蒸馏水	0.01±0.01Ef