Acta Agriculturae Zhejiangensis ›› 2024, Vol. 36 ›› Issue (5): 1094-1101.DOI: 10.3969/j.issn.1004-1524.20231149

• Plant Protection • Previous Articles     Next Articles

Preliminary study on weeding mechanism of Alternaria gaisen GD-011 strain

HE Yushan1,2,3(), ZHU Haixia1,2,3,*()   

  1. 1. Academy of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China
    2. Xining Crop Pest Scientific Observation and Experiment Station, Ministry of Agriculture and Rural Affairs, Xining 810016, China
    3. Key Laboratory of Comprehensive Management of Agricultural Pests of Qinghai Province, Xining 810016, China
  • Received:2023-09-26 Online:2024-05-25 Published:2024-05-29

Abstract:

Recently, microbial herbicides have become a research hotspot due to their advantages in safety and environment protection. In order to explore the weeding mechanism of Alternaria gaisen GD-011 strain, experiments were carried out on Elsholtzia densa Benth by observing the ultrastructure changes of E. densa leaves after inoculation of GD-011 strain, as well as determining the changes of physiological and biochemical indexes of leaves. The results showed that the mycelia of strain GD-011 invaded E.densa through stomata to leaf tissue, parasitically reproduced in the tissue, produced spores, and gradually destroyed the tissue. After inoculation of strain GD-011, the malondialdehyde (MDA) content in the leaves of E. densa gradually increased. Meanwhile, the activities of antioxidant enzyme systems, such as superoxide dismutase (SOD), catalase (CAT) and peroxidase (POD), increased first and then decreased. The soluble protein content in the leaves of E. densa after inoculation for 2-7 d was significantly (P<0.05) higher than that in the control. In general, it was inferred that the GD-011 strain achieved weeding effect by infecting through stomata, destroying the cell membrane and tissue structure and inhibiting self-repair, etc.

Key words: microbial herbicides, physiology and biochemistry, ultrastructure, weeding mechanism

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