WANG Yu,SHAN Wenhui,YANG Shunlin,et al.Effects of Probiotics on Disease Resistance and Fruit Quality of Grapes[J].Northern Horticulture,2021,(04):34-40.[doi:10.11937/bfyy.20202538]
微生态制剂对葡萄抗病能力及果实品质的影响
- Title:
- Effects of Probiotics on Disease Resistance and Fruit Quality of Grapes
- Keywords:
- probiotics; grapes; sour rot; black aspergilli; fruit quality
- 文献标志码:
- A
- 摘要:
- 以云南、四川主栽的4个葡萄品种为试材，在常规用药方式基础上辅以微生态制剂，测定其对葡萄酸腐病和黑曲霉病防控效果及对果实品质的影响，以期为有效防控葡萄酸腐病和黑曲霉病的发生，解决生产实践中的具体问题提供科学参考依据。结果表明：微生态制剂能提高葡萄果粒大小和百粒质量，同时增加糖酸比。在传统用药基础上使用绿康威，对葡萄酸腐病和黑曲霉病的防效最佳，分别达52.3%和42.4%；在传统用药基础上使用绿地康3号，其防效为31.3%和21.9%，均表现出良好的防效；前期使用化学药剂，后期单独使用微生态制剂对酸腐病的防效不太明显。
- Abstract:
- In order to provide scientific basis for effectively preventing grape sourrot and black aspergilli and solving specific problems in production practice，the main cultivars of Sichuan Province and Yunnan Province were used as materials，supplemented by probiotics on the basis of conventional fungicides，to determine the control effect of grape sour rot and black aspergilli and its influence on fruit quality.The results showed that the probiotics could increase the size and 100-grain weight of grape fruit，and increase the sugar-acid ratio.The use of Lyukangwei on the basis of traditional fungicides had the best control effect on grape sour rot and black aspergilli，reaching 52.3% and 42.4% respectively.Using Lyudikang No.3 on the basis of conventional fungicides，the effect to control grape sour rot and black aspergilli were 31.3% and 21.9%.Both of the probiotics showed good control effect.The effects of chemical agents in the early stage and probiotics agents alone in the later stage were not obvious.
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备注/Memo
第一作者简介：王宇（1996-），男，硕士研究生，研究方向为植物病害生物防治及微生态学。E-mail：864336034@qq.com.责任作者：王琦（1967-），男，博士，教授，现主要从事植物病害生物防治及微生态学等研究工作。E-mail：wangqi@cau.edu.cn.基金项目：国家重点研发计划资助项目（2018YFD0201300）;葡萄产业技术体系岗位科学家资助项目（CARS-29-bc-3）。收稿日期：2020-06-17