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研究生(外文):Jie-An Fung
論文名稱(外文):The Essential Oil Control and the Virulent FactorAnalysis of Pitaya Stem Canker
指導教授(外文):Chih-Li WangChing-Chang Shiesh
口試委員(外文):Jyh-Nong Tsai
外文關鍵詞:pitaya stem cankeressential oilsviscous agentsdisease controlstem rot
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摘要 i
Abstract ii
目錄 iv
圖表目錄 vii
前言 1
一、紅龍果栽培概況 1
二、紅龍果莖潰瘍病 1
三、植物精油的抑菌效果 2
四、食品添加劑的應用 4
五、研究之目的 4
材料與方法 6
一、病原菌收集、篩選與鑑定 6
(一)病原菌收集與形態鑑定 6
(二)病原性測試 6
(三)病原菌之genomic DNA萃取 6
(四)基因片段之核苷酸序列增幅與定序 6
(五)病原菌親緣演化樹分析 7
二、篩選具抑制莖潰瘍病菌潛力的精油 7
三、單一精油的抑菌試驗 8
四、混合精油的抑菌試驗 8
(一)混合精油菌絲抑制試驗 8
(二)混合精油孢子發芽抑制試驗 8
(三)混合精油對孢子之殺菌活性 8
五、精油增稠試驗 9
六、藥害濃度測試 9
七、病原真菌毒素鑑定 10
(一)搖瓶天數、培養基之初步篩選 10
(二)培養基酸鹼值之分析 10
(三)營養元素分析 10
(四)濾液毒性成分種類分析 11
八、病斑防治試驗 11
(一)病斑浸泡試驗 11
(二)田間病斑防治試驗 11
(三)混合精油對莖潰瘍病造成之莖腐防治 11
九、統計分析 11
結果 13
一、病原菌收集、篩選與鑑定 13
(一)病原菌之分離與形態鑑定 13
(二)病原菌接種與篩選 13
(三)親緣演化樹分析 13
二、精油篩選與抗菌試驗 14
(一)篩選具抑制莖潰瘍病菌潛力的精油 14
(二)單一精油的抑菌試驗 14
三、混合精油的抑菌試驗 15
(一)混合精油菌絲抑制試驗 15
(二)混合精油孢子發芽抑制與致死率試驗 15
四、精油增稠試驗 16
五、精油藥害試驗 17
六、莖潰瘍病原菌之真菌毒素鑑定 17
(一)搖瓶天數、培養基之初步篩選 17
(二)培養基酸鹼值之分析 18
(三)營養元素分析 19
(四)濾液毒性成分種類分析 19
七、精油防治試驗 20
(一)病斑浸泡試驗 20
(二)田間病斑防治試驗 20
(三)混合精油對莖潰瘍病造成莖腐之防治 21
討論 22
參考文獻 31
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