Abstract: [OBJECT] To study the growth characteristics of Fusarium oxysporum Schl. and find out the difference indexes during the cultural course. [METHOD] F. oxysporum isolate F-H.6.5-030318-J2 from cucumber and F-P.5.0-030710 from peanut were selected. The standard cultural conditions were set as follow: the culture media were PSA, the liquid volumes for culturing were100ml/250/ml, inoculation amount of fungi were 3×6 mm fungual patches cutted from the solid cultural media where the fungus had growed for 7 days, the temperature was 25±1℃, and the rotate speed was 110r/min. The cultures of the fungi were conducted for 10 days. The colors, OD values and pH values of the fermentation liquid were observed, as well as the dry weights of mechlial of the fungi were detected at each day. Finally, the cluster analysis was used to divide the growth phases of F. oxysporum. [RESULTS] During the cultural course, all of the color, OD value, pH value and the dry weights of mechlial of F. oxysporum changed as the time extended. Under the same cultural condition, the F. oxysporum from different host showed significant differences on the changes of colors and OD values, while no significant difference was found on the changes of pH values and dry weight of mechlial. The growthes of the two isolates of F. oxysporum from cucumber and peanet could be divided into 3 phases: 1~2 days as adaption phase, 3~5 days as logarithmic growth phase and 6~10 days as stabilization phase. [CONCLUSION] The changes of color and OD value during the cultural course could be used as significant characteristics for F. oxysporum.