Effect of the Fermentation Broth of Streptomyces roseof lavus Menmyco-93-63 on the Resistance of Cucumber Powdery Mildew

doi:10.7668/hbnxb.2007.S1.001

Abstract

Abstract: The significant controlling effect of the fermentation broth of Stremptomyces roseof lavus Men-myco-93-63 on cucumber powdery mildew were proofed through the efficacy test.There are two kinds of controlling effect of the fermentation.One is the protecting effect,which was 88.63% in our test.Another is treat ing effect ,which was 82.26%. Several resistance-related enzymatic activities of the leaves of cucumberwere detected, such as peroxidase( POD) , catalase(CAT ) , phenylalanine ammonialyase(PAL) , and polyphenol oxidase( PPO) .All of the activities of these enzymes in the treated cucumber seedlings were higher than those in the untreated at the certain periods.

Key words: Stremptomyces roseof lavus Men-myco-93-63, Fermentation, Cucumber powdery mildew, Enzymatic activity

CLC Number:

S436.421

GUOJing-hua, MENGQing-fang, LIYa-ning, YANGWen-xiang, ZHANGTing, ZHOUKun, LIUDa-qun. Effect of the Fermentation Broth of Streptomyces roseof lavus Menmyco-93-63 on the Resistance of Cucumber Powdery Mildew[J]. ACTA AGRICULTURAE BOREALI-SINICA, doi: 10.7668/hbnxb.2007.S1.001.

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