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首页> 外文期刊>Plant Pathology Journal >Verticillium-induced Wilt in Pepper: Physiological Disorders and Perspectives for Controlling the Disease
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Verticillium-induced Wilt in Pepper: Physiological Disorders and Perspectives for Controlling the Disease

机译：黄萎病引起的辣椒枯萎病：生理失调和控制疾病的观点

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摘要

Verticillium wilt of pepper is mainly caused by Verticillium dahliae Klebahn. This pathogen alters physiology of infected plants, accelerates their senescence and reduces yield. The decrease in photosynthesis and consequently, in the supply of carbohydrates to forming fruits, together with a premature fall of flowers are related to the limited fruit yield observed in diseased plants. The control of V. dahliae is difficult because it can survive in field soil for several years. For intensively managedpepper, it has been usual to fumigate with methyl bromide prior to planting. However, as this chemical product causes environmental contamination and reduces the diversity of the microflora in the treated soil, its use was phased out under the 1992 Montreal Protocol. Therefore, finding alternative methods becomes essential for agriculture. At present, an integrated management of the crop would be the best strategy to preserve pepper from Verticillium-induced wilt. Such management should include the useof the less susceptible pepper cultivars, the most adequate culture practices and the exploitation of soil symbiotic microorganisms as bioprotectors. More research on the defence signalling pathways and molecular mechanisms employed by plants against pathogens may lead to novel strategies to enhance disease resistance in crop plants, including pepper.
机译：辣椒的黄萎病主要是由黄萎病菌引起的。这种病原体改变了被感染植物的生理，加速了它们的衰老并降低了产量。光合作用的减少，以及由此形成果实所需的碳水化合物供应的减少，以及花朵的过早落下，与患病植物中果实产量有限有关。控制大麦弧菌很困难，因为它可以在田间土壤中存活数年。对于集约经营的胡椒，通常在种植前先用甲基溴熏蒸。但是，由于该化学产品造成环境污染并减少了处理过的土壤中微生物群落的多样性，因此根据1992年《蒙特利尔议定书》逐步淘汰了其使用。因此，寻找替代方法对于农业至关重要。目前，对作物进行综合管理将是保护辣椒免受黄萎病引起的枯萎病的最佳策略。这种管理应包括使用不太易受侵害的辣椒品种，最适当的耕作方法以及利用土壤共生微生物作为生物保护剂。植物对病原体的防御信号传导途径和分子机制的更多研究可能会导致提高包括胡椒在内的农作物抗病性的新策略。

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