Study on Mycelia Growth and Sporulation of the Pathogen of Grape White Rot

[Objective] The aim was to explore the mycelia growth and sporulation of the pathogen of grape white rot.[Method] The effects on mycelia growth,sporulation and conidial germination of grape white rot at different conditions of nutrition,temperature,pH and light were investigated.[Result] Ammonium chloride was the optimum nitrogen source for pathogen growth,and ammonium sulfate helped greatly to the pathogen sporulation.Glucose and sucrose,as the carbon sources,were helpful for the growth of mycelium mostly,and sucrose was helpful for the pathogen sporulation mostly.Conidia could not germinated in the carbon and nitrogen nutrient solution,while the cooking liquid of grape stems was helpful for the germination of spores mostly.The range of adaptive temperature for pathogen growth was 20-30 ℃,and the best temperature was 25-30 ℃.The adaptive temperature for sporulation was 20-35 ℃,and the best temperature was about 30 ℃.The appropriate temperature for spore germination was 25-35 ℃,and the best temperature was 28-32 ℃.The range of adaptive pH for mycelia growth and sporulation was pH 3-5,and the best pH was 3.The range of adaptive pH for conidial germination was pH 2-9,and the best pH was 3-5.Light had no effect on mycelia growth and spore germination,but full light could inhibit the sporulation.[Conclusion] The research result provides reference for the early-warning and control of grape white rot.