茄子根系分泌物中香草醛和肉桂酸对黄萎菌的化感效应

采用室内培养和生物测定的试验方法,研究了不同浓度的香草醛和肉桂酸对黄萎菌（Verticillium dahliae）及茄子种子萌发、幼苗生长的化感效应.结果表明,香草醛和肉桂酸对茄子黄萎菌的化感效应存在差异,表现为所有浓度的肉桂酸都抑制了黄萎菌孢子萌发,当浓度为0.5mmol/L时抑制作用最大;香草醛在浓度为0.1mmol/L时抑制孢子萌发,其余浓度则表现出促进作用.对香草醛和肉桂酸的生物测定结果显示,当浓度为0.1mmol/L时,肉桂酸促进茄子种子萌发和幼苗生长,其余浓度则表现为抑制作用,并且随着浓度的加大抑制作用增强;香草醛在各浓度水平下都促进了茄子种子萌发和幼苗生长,当浓度为0.5mmol/L时促进作用最大.

Effects of vanillin and cinnamic acid in root exudates of eggplants on Verticillium dahliae etc

Allelopathic effects of vanillin and cinnamic acid with different concentrations on Verticillium dahliae, and eggplant seed germination and seedling growth were studied in laboratory and bioassay experiments. The results showed that vanillin and cinnamic acid had different allelopathy effects on Verticillium dahliae. Cinnamic acid could inhibite spore germination of Verticillium dahliae at all concentration levels, with maximum effect at 0.5 mmol/L. Vanillin inhibited the spore germination at 0.1 mmol/L, while promoted germination at other concentrations. The bioassay results indicated that cinnamic acid promoted seed germination and seedling growth of eggplants at 0.1 mmol/L, whereas, inhibitory effects were found at other concentrations, and inhibitory rates were enhanced along with concentration increase. Vanillin at different concentrations promoted the seed germination and seedling growth of eggplants, and the maximum stimulative effect occurred at 0.5mmol/L.