新疆野苹果腐烂病病原鉴定及生物学特性研究

doi:10.16420/j.issn.0513-353x.2025-0198

园艺学报 ›› 2026, Vol. 53 ›› Issue (5): 1491-1501.doi: 10.16420/j.issn.0513-353x.2025-0198

新疆野苹果腐烂病病原鉴定及生物学特性研究

张琴¹, 夏红飞¹, 单磊¹, 赛米·吾斯曼¹, 张学超², 王丽丽¹^,^*()

¹ 新疆农业大学农学院，农业农村部西北荒漠绿洲农林外来入侵生物防控重点实验室，农林有害生物监测与安全防控重点实验室，乌鲁木齐 830052
² 伊犁哈萨克自治州农业科学研究所，新疆伊宁 835000

收稿日期:2025-03-05 修回日期:2025-07-22 出版日期:2026-05-25 发布日期:2026-05-26
通讯作者:
^* E-mail：1136862740@qq.com
基金资助:
新疆维吾尔自治区重点研发计划项目(2022B03020-3); 大学生创新训练计划项目(dxscx2024267)

Identification and Biological Characteristics of Pathogens Causing Canker Disease of Malus sieversii

ZHANG Qin¹, XIA Hongfei¹, SHAN Lei¹, WUSIMAN · Saimi¹, ZHANG Xuechao², WANG Lili¹^,^*()

¹ Key Laboratory of Monitoring and Safety Control of Agricultural and Forestry Pests， Key Laboratory of Biological Prevention and Control of Agriculture and Forestry Invasion Organisms in Northwest Desert Oasis of Ministry of Agriculture and Rural Affairs，College of Agronomy，Xinjiang Agricultural University， Urumqi 830052， China
² Institute of Agricultural Sciences of Ili Kazakh Autonomous Prefecture， Yining， Xinjiang 835000， China

Received:2025-03-05 Revised:2025-07-22 Published:2026-05-25 Online:2026-05-26
Contact:
^* E-mail：1136862740@qq.com

摘要/Abstract

摘要：

对新疆野苹果腐烂病病原菌进行分离、致病性测定、形态学结合分子生物学（ITS、TEF、ACT和TUB序列）鉴定以及生物学特性测定。结果表明，共鉴定出病原菌6种：梨壳囊孢（Cytospora ambiens）、霍氏壳囊孢（C. hoffmannii）、苹果壳囊孢（C. mali）、拟李属壳囊孢（C. pruinopsis）、核果壳囊孢（C. leucostoma）和寄生壳囊孢（C. parasitica），均为壳囊孢属（Cytospora）。生物学特性结果表明，在PDA培养基，25 ~ 30 ℃，pH 6 ~ 8的培养条件下，最有利于6个菌株的菌丝生长。拟李属壳囊孢最适碳源为蔗糖，其余菌株为葡萄糖。梨壳囊孢和苹果壳囊孢在全光照、拟李属壳囊孢在光暗交替、寄生壳囊孢在全黑暗、核果壳囊孢在全光照和光暗交替、霍氏壳囊孢在3种光照的条件下菌丝生长较好。其中，寄生壳囊孢分离频率最高（63.87%），为新疆野苹果腐烂病的主要致病菌；梨壳囊孢和霍氏壳囊孢均为野苹果上新发现的病原。

关键词: 新疆野苹果, 腐烂病, 壳囊孢属, 鉴定, 生物学特性

Abstract:

This experiment was conducted to isolate，pathogenicity determination，morphological characteristics，phylogenetic analysis of ITS，TEF，ACT and TUB sequences and identification of the biological characteristics of canker disease of Malus sieversii. The results showed that a total of six pathogens were identified：Cytospora ambiens，C. hoffmannii，C. mali，C. pruinopsis，C. leucostoma and C. parasitica，all belonging to the genus Cytospora. The biological characteristics results indicated that the optimal culture conditions for mycelial growth of the six strains were on PDA medium，at 25-30 ℃，and pH 6-8. C. pruinopsis utilized sucrose as the optimal carbon source，while glucose was the optimal carbon source for the other strains. The optimal light conditions for the mycelial growth of different Cytospora species were determined as follows：C. ambiens and C. mali exhibited the best growth under full light；C. pruinopsis grew optimally under a 12-hour light-dark cycle；C. parasitica thrived in complete darkness；C. leucostoma showed the most favorable growth under both full light and a 12-hour light-dark cycle；and C. hoffmannii could grow well under all tested light conditions. In this study，C. parasitica was identified as the principal pathogenic fungus causing canker disease in Malus sieversii，with the highest isolation frequency of 63.87%；C. ambiens and C. hoffmannii were newly identified pathogens on Malus sieversii.

Key words: Malus sieversii, valsa canker, Cytospora, identification, biological characteristics

张琴, 夏红飞, 单磊, 赛米·吾斯曼, 张学超, 王丽丽. 新疆野苹果腐烂病病原鉴定及生物学特性研究[J]. 园艺学报, 2026, 53(5): 1491-1501.

ZHANG Qin, XIA Hongfei, SHAN Lei, WUSIMAN · Saimi, ZHANG Xuechao, WANG Lili. Identification and Biological Characteristics of Pathogens Causing Canker Disease of Malus sieversii[J]. Acta Horticulturae Sinica, 2026, 53(5): 1491-1501.

图/表 5

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试验 Test	培养条件 Culture condition	菌落直径/mm Colony diameter
试验 Test	培养条件 Culture condition	苹果壳囊孢 C. mali	霍氏壳囊孢 C. hoffmannii	梨壳囊孢 C. ambiens	核果壳囊孢 C. leucostoma	寄生壳囊孢 C. parasitica	拟李属壳囊孢 C. pruinopsis
培养基 Media	PSA	84.13 ± 0.81 a	83.44 ± 1.07 a	81.07 ± 0.86 b	73.79 ± 0.59 b	68.49 ± 1.20 b	50.41 ± 0.49 c
	20%ABA	55.69 ± 1.39 b	17.19 ± 0.85 b	21.85 ± 1.12 d	54.67 ± 0.13 d	41.65 ± 1.17 c	25.90 ± 1.76 d
	PMA	84.30 ± 1.12 a	84.27 ± 0.34 a	83.30 ± 0.11 a	69.14 ± 1.45 c	68.18 ± 1.43 b	65.10 ± 0.81 b
	PDA	84.17 ± 0.54 a	84.14 ± 0.24 a	83.47 ± 0.15 a	83.85 ± 0.32 a	75.75 ± 0.99 a	78.71 ± 1.48 a
	Czapek	13.83 ± 0.82 c	12.38 ± 1.06 c	25.05 ± 0.74 c	7.24 ± 0.36 e	10.93 ± 0.45 d	24.74 ± 0.79 d
温度/℃ Temperature	5	6.34 ± 0.25 f	6.21 ± 0.07 e	4.64 ± 0.26 h	5.91 ± 0.16 g	5.17 ± 0.17 f	5.17 ± 0.10g
	10	8.16 ± 0.43 f	6.28 ± 0.31 e	9.89 ± 0.38 g	7.32 ± 0.21 g	5.09 ± 0.38 f	5.12 ± 0.12g
	15	43.60 ± 2.45 d	43.24 ± 1.77 c	50.53 ± 0.82 e	20.00 ± 1.62 e	16.33 ± 0.61 e	10.57 ± 0.76f
	20	45.18 ± 1.73 d	71.60 ± 1.20 b	63.14 ± 0.71 c	62.58 ± 0.68 d	59.38 ± 0.85 b	70.52 ± 1.10c
	25	72.59 ± 1.84 c	84.14 ± 0.24 a	83.47 ± 0.15 a	83.85 ± 0.32 a	74.99 ± 2.02 a	78.72 ± 0.69a
	28	83.83 ± 0.14 a	83.35 ± 0.09 a	80.40 ± 1.63 b	81.87 ± 1.45 b	52.55 ± 1.83 c	72.85 ± 1.21b
	30	80.97 ± 0.68 b	83.01 ± 0.41 a	78.86 ± 1.01 b	78.49 ± 2.06 c	47.31 ± 1.54 d	60.24 ± 0.17d
	35	14.16 ± 1.28 e	14.35 ± 0.48 d	58.69 ± 2.46 d	15.15 ± 1.60 f	18.08 ± 1.10 e	12.93 ± 0.19e
	40	6.97 ± 0.17 f	7.00 ± 0.20 e	15.90 ± 1.07 f	7.38 ± 0.31 g	5.09 ± 0.24 f	5.13 ± 0.12 g
pH	4	54.54 ± 0.77 e	52.93 ± 1.87 d	53.94 ± 1.34 e	60.55 ± 1.15 c	29.99 ± 0.85 e	62.56 ± 0.66 c
	5	73.47 ± 0.44 ab	74.19 ± 0.59 a	67.58 ± 1.80 c	77.66 ± 2.43 b	54.26 ± 1.28 b	63.10 ± 0.50 c
	6	74.12 ± 0.39 a	74.06 ± 0.49 a	72.13 ± 0.76 b	84.02 ± 0.54 a	60.75 ± 0.55 a	65.65 ± 0.23 b
	7	74.22 ± 0.70 a	72.28 ± 1.82 ab	77.67 ± 1.28 a	84.19 ± 0.19 a	59.67 ± 1.35 a	67.82 ± 1.27 a
	8	73.16 ± 0.99 ab	71.58 ± 0.55 b	70.54 ± 1.82 b	83.20 ± 0.81 a	49.96 ± 0.64 c	62.10 ± 1.29 c
	9	72.61 ± 2.02 b	70.33 ± 0.30 b	65.87 ± 1.90 c	82.89 ± 1.01 a	35.84 ± 0.92 d	37.91 ± 0.50 d
	10	66.07 ± 0.22 c	65.40 ± 1.47 c	58.08 ± 1.08 d	76.81 ± 0.37 b	21.81 ± 0.83 f	22.43 ± 0.05 e
	11	58.81 ± 0.71 d	38.14 ± 2.02 e	42.53 ± 2.02 f	49.42 ± 0.94 d	13.50 ± 0.46 g	10.08 ± 0.27 f
碳源 Carbon source	无碳 Carbon less	8.13 ± 0.57 c	7.13 ± 0.03 d	19.11 ± 1.33 e	7.03 ± 0.25 d	5.94 ± 0.33 d	22.01 ± 1.64 d
	乳糖 Lactose	10.02 ± 1.28 c	11.12 ± 0.77 c	29.85 ± 0.54 c	19.35 ± 0.39 c	11.33 ± 0.92 b	31.99 ± 0.58 b
	麦芽糖 Maltose	9.14 ± 0.67 c	18.07 ± 0.83 b	35.93 ± 1.18 b	21.58 ± 0.81 b	8.44 ± 0.75 c	27.71 ± 1.50 c
	葡萄糖 Glucose	16.77 ± 1.88 a	30.31 ± 2.11 a	38.88 ± 1.20 a	29.76 ± 1.44 a	17.16 ± 1.32 a	23.38 ± 0.74 d
	蔗糖 Sucrose	13.83 ± 0.82 b	12.38 ± 0.77 c	22.59 ± 1.08 d	7.24 ± 0.36 d	10.59 ± 0.77 b	37.79 ± 0.12 a
氮源 Nitrogen source	无氮Nitrogen free	12.90 ± 0.67 d	7.63 ± 0.99 b	30.14 ± 0.98 b	9.69 ± 0.73 a	17.70 ± 0.78 d	11.49 ± 1.48 b
	天门冬酰胺 L-asparagine	24.40 ± 0.88 a	12.80 ± 0.63 a	31.64 ± 0.78 b	8.68 ± 0.68 ab	26.90 ± 0.19 a	21.40 ± 0.48 a
	甘氨酸 Glycine	19.60 ± 1.11 b	9.17 ± 1.16 b	37.00 ± 0.92 a	8.01 ± 0.88 ab	24.70 ± 1.26 b	9.66 ± 1.14 c
	硫酸铵Ammonia sulfate	17.10 ± 1.05 c	12.00 ± 1.47 a	26.93 ± 2.44 c	9.95 ± 2.66 a	19.90 ± 0.39 c	5.07 ± 0.14 d
	硝酸钾 Potassium nitrate	9.12 ± 0.35 e	9.28 ± 2.24 b	27.92 ± 0.25 c	8.59 ± 0.64 ab	23.60 ± 0.49 b	10.00 ± 0.78 bc
	硝酸钠 Sdium nitrate	13.80 ± 0.82 d	12.30 ± 0.77 a	22.59 ± 1.08 d	7.24 ± 0.36 c	24.74 ± 0.79 b	10.50 ± 0.77 bc
光照 Light	全光照 All light	83.09 ± 0.21 a	83.86 ± 0.31 a	60.08 ± 0.63 a	83.31 ± 0.57 a	39.91 ± 0.89 b	68.93 ± 1.06 b
	全黑暗 All dark	74.52 ± 2.00 b	82.31 ± 1.52 a	52.31 ± 1.39 c	75.11 ± 2.90 b	47.97 ± 2.08 a	53.93 ± 0.46 c
	光暗交替 Dark/ Light	71.38 ± 2.79 b	83.64 ± 0.41 a	56.26 ± 0.86 b	80.36 ± 2.84 a	42.23 ± 1.07 b	73.42 ± 0.38 a

试验 Test	培养条件 Culture condition	菌落直径/mm Colony diameter
试验 Test	培养条件 Culture condition	苹果壳囊孢 C. mali	霍氏壳囊孢 C. hoffmannii	梨壳囊孢 C. ambiens	核果壳囊孢 C. leucostoma	寄生壳囊孢 C. parasitica	拟李属壳囊孢 C. pruinopsis
培养基 Media	PSA	84.13 ± 0.81 a	83.44 ± 1.07 a	81.07 ± 0.86 b	73.79 ± 0.59 b	68.49 ± 1.20 b	50.41 ± 0.49 c
	20%ABA	55.69 ± 1.39 b	17.19 ± 0.85 b	21.85 ± 1.12 d	54.67 ± 0.13 d	41.65 ± 1.17 c	25.90 ± 1.76 d
	PMA	84.30 ± 1.12 a	84.27 ± 0.34 a	83.30 ± 0.11 a	69.14 ± 1.45 c	68.18 ± 1.43 b	65.10 ± 0.81 b
	PDA	84.17 ± 0.54 a	84.14 ± 0.24 a	83.47 ± 0.15 a	83.85 ± 0.32 a	75.75 ± 0.99 a	78.71 ± 1.48 a
	Czapek	13.83 ± 0.82 c	12.38 ± 1.06 c	25.05 ± 0.74 c	7.24 ± 0.36 e	10.93 ± 0.45 d	24.74 ± 0.79 d
温度/℃ Temperature	5	6.34 ± 0.25 f	6.21 ± 0.07 e	4.64 ± 0.26 h	5.91 ± 0.16 g	5.17 ± 0.17 f	5.17 ± 0.10g
	10	8.16 ± 0.43 f	6.28 ± 0.31 e	9.89 ± 0.38 g	7.32 ± 0.21 g	5.09 ± 0.38 f	5.12 ± 0.12g
	15	43.60 ± 2.45 d	43.24 ± 1.77 c	50.53 ± 0.82 e	20.00 ± 1.62 e	16.33 ± 0.61 e	10.57 ± 0.76f
	20	45.18 ± 1.73 d	71.60 ± 1.20 b	63.14 ± 0.71 c	62.58 ± 0.68 d	59.38 ± 0.85 b	70.52 ± 1.10c
	25	72.59 ± 1.84 c	84.14 ± 0.24 a	83.47 ± 0.15 a	83.85 ± 0.32 a	74.99 ± 2.02 a	78.72 ± 0.69a
	28	83.83 ± 0.14 a	83.35 ± 0.09 a	80.40 ± 1.63 b	81.87 ± 1.45 b	52.55 ± 1.83 c	72.85 ± 1.21b
	30	80.97 ± 0.68 b	83.01 ± 0.41 a	78.86 ± 1.01 b	78.49 ± 2.06 c	47.31 ± 1.54 d	60.24 ± 0.17d
	35	14.16 ± 1.28 e	14.35 ± 0.48 d	58.69 ± 2.46 d	15.15 ± 1.60 f	18.08 ± 1.10 e	12.93 ± 0.19e
	40	6.97 ± 0.17 f	7.00 ± 0.20 e	15.90 ± 1.07 f	7.38 ± 0.31 g	5.09 ± 0.24 f	5.13 ± 0.12 g
pH	4	54.54 ± 0.77 e	52.93 ± 1.87 d	53.94 ± 1.34 e	60.55 ± 1.15 c	29.99 ± 0.85 e	62.56 ± 0.66 c
	5	73.47 ± 0.44 ab	74.19 ± 0.59 a	67.58 ± 1.80 c	77.66 ± 2.43 b	54.26 ± 1.28 b	63.10 ± 0.50 c
	6	74.12 ± 0.39 a	74.06 ± 0.49 a	72.13 ± 0.76 b	84.02 ± 0.54 a	60.75 ± 0.55 a	65.65 ± 0.23 b
	7	74.22 ± 0.70 a	72.28 ± 1.82 ab	77.67 ± 1.28 a	84.19 ± 0.19 a	59.67 ± 1.35 a	67.82 ± 1.27 a
	8	73.16 ± 0.99 ab	71.58 ± 0.55 b	70.54 ± 1.82 b	83.20 ± 0.81 a	49.96 ± 0.64 c	62.10 ± 1.29 c
	9	72.61 ± 2.02 b	70.33 ± 0.30 b	65.87 ± 1.90 c	82.89 ± 1.01 a	35.84 ± 0.92 d	37.91 ± 0.50 d
	10	66.07 ± 0.22 c	65.40 ± 1.47 c	58.08 ± 1.08 d	76.81 ± 0.37 b	21.81 ± 0.83 f	22.43 ± 0.05 e
	11	58.81 ± 0.71 d	38.14 ± 2.02 e	42.53 ± 2.02 f	49.42 ± 0.94 d	13.50 ± 0.46 g	10.08 ± 0.27 f
碳源 Carbon source	无碳 Carbon less	8.13 ± 0.57 c	7.13 ± 0.03 d	19.11 ± 1.33 e	7.03 ± 0.25 d	5.94 ± 0.33 d	22.01 ± 1.64 d
	乳糖 Lactose	10.02 ± 1.28 c	11.12 ± 0.77 c	29.85 ± 0.54 c	19.35 ± 0.39 c	11.33 ± 0.92 b	31.99 ± 0.58 b
	麦芽糖 Maltose	9.14 ± 0.67 c	18.07 ± 0.83 b	35.93 ± 1.18 b	21.58 ± 0.81 b	8.44 ± 0.75 c	27.71 ± 1.50 c
	葡萄糖 Glucose	16.77 ± 1.88 a	30.31 ± 2.11 a	38.88 ± 1.20 a	29.76 ± 1.44 a	17.16 ± 1.32 a	23.38 ± 0.74 d
	蔗糖 Sucrose	13.83 ± 0.82 b	12.38 ± 0.77 c	22.59 ± 1.08 d	7.24 ± 0.36 d	10.59 ± 0.77 b	37.79 ± 0.12 a
氮源 Nitrogen source	无氮Nitrogen free	12.90 ± 0.67 d	7.63 ± 0.99 b	30.14 ± 0.98 b	9.69 ± 0.73 a	17.70 ± 0.78 d	11.49 ± 1.48 b
	天门冬酰胺 L-asparagine	24.40 ± 0.88 a	12.80 ± 0.63 a	31.64 ± 0.78 b	8.68 ± 0.68 ab	26.90 ± 0.19 a	21.40 ± 0.48 a
	甘氨酸 Glycine	19.60 ± 1.11 b	9.17 ± 1.16 b	37.00 ± 0.92 a	8.01 ± 0.88 ab	24.70 ± 1.26 b	9.66 ± 1.14 c
	硫酸铵Ammonia sulfate	17.10 ± 1.05 c	12.00 ± 1.47 a	26.93 ± 2.44 c	9.95 ± 2.66 a	19.90 ± 0.39 c	5.07 ± 0.14 d
	硝酸钾 Potassium nitrate	9.12 ± 0.35 e	9.28 ± 2.24 b	27.92 ± 0.25 c	8.59 ± 0.64 ab	23.60 ± 0.49 b	10.00 ± 0.78 bc
	硝酸钠 Sdium nitrate	13.80 ± 0.82 d	12.30 ± 0.77 a	22.59 ± 1.08 d	7.24 ± 0.36 c	24.74 ± 0.79 b	10.50 ± 0.77 bc
光照 Light	全光照 All light	83.09 ± 0.21 a	83.86 ± 0.31 a	60.08 ± 0.63 a	83.31 ± 0.57 a	39.91 ± 0.89 b	68.93 ± 1.06 b
	全黑暗 All dark	74.52 ± 2.00 b	82.31 ± 1.52 a	52.31 ± 1.39 c	75.11 ± 2.90 b	47.97 ± 2.08 a	53.93 ± 0.46 c
	光暗交替 Dark/ Light	71.38 ± 2.79 b	83.64 ± 0.41 a	56.26 ± 0.86 b	80.36 ± 2.84 a	42.23 ± 1.07 b	73.42 ± 0.38 a

新疆野苹果腐烂病病原鉴定及生物学特性研究

Identification and Biological Characteristics of Pathogens Causing Canker Disease of Malus sieversii

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新疆野苹果腐烂病病原鉴定及生物学特性研究

Identification and Biological Characteristics of Pathogens Causing Canker Disease of Malus sieversii

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