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根据致病性测定、病菌培养性状及病原形态研究结果,引起蕌头炭疽病的病原是葱炭疽菌(Colletotritrum circinans(Berk.)Vogl.)。适宜病菌生长的温度范围为25～30℃,pH值为4～7;分生孢子萌发的适宜温度范围为25～30℃,pH值为4～8。在碳源中,以对葡萄糖、蔗糖、果糖、麦芽糖、鼠李糖和淀粉的利用为佳,而半乳糖、山梨糖、甘露醇、木糖和菊糖不利病菌的生长;有机氮源优于无机氮源,但单独应用有机或无机氮作为营养均不适于此病菌的生长;在人工接种条件下,病菌可侵染葱、洋葱和韭等葱属植物。
According to the results of pathogenicity test, pathogen culture and pathogen morphology, Colletotritrum circinans (Berk.) Vogl. The suitable temperature range of germ growth was 25-30 ℃ and pH value was 4-7. The suitable temperature range for germination of conidia was 25-30 ℃ and the pH was 4-8. Among the carbon sources, the utilization of glucose, sucrose, fructose, maltose, rhamnose and starch was better, while the growth of galactose, sorbose, mannitol, xylose and inulin was negative. The organic nitrogen source was superior to Inorganic nitrogen sources, but the use of organic or inorganic nitrogen alone as nutrients are not suitable for the growth of the bacteria; inoculation conditions, the bacteria can infect onion, onion and allium Allium.