海产品下脚料发酵物对香蕉枯萎病的防治试验

Test on Control of Fusarium Wilt of Banana with Fermentation from Seafood Waste

摘要: 通过盆栽试验，将香蕉枯萎病菌孢子悬浮液接种于蕉苗根部，评价施用3种海产品下脚料发酵物(海鱼下脚料发酵液、海蜇下脚料发酵液和海虾下脚料发酵液)，不同浓度下对香蕉枯萎病的防治效果。试验结果表明，25天后，海虾下脚料发酵液在10倍、50倍和100倍浓度下的病情抑制率达39.7%、33.3%和27.6%，防治效果最好；其次是海鱼下脚料发酵液，10倍液的病情抑制率最高达26.1%；海蜇下脚料发酵液病情抑制率较低，只有11.1%。海虾下脚料发酵液对香蕉枯萎病有显著防治效果，其作用机理可能与其含有丰富的甲壳素有关。

Abstract: The spore suspension of Fusarium oxysporum was inoculated into the root of banana seedlings through pot experiment, and the control effects were evaluated by three kinds of fermentation products (fermentation from fish waste, fermentation from jellyfish waste and fermentation from shrimp waste) on Banana Fusarium wilt at different concentrations. The results showed that the disease inhibition rate reached 39.7%, 33.3% and 27.6% at 10×, 50× and 100× concentration of fermentation from shrimp waste respectively after 25 days, and the control effect was the best; secondly, it was the fermentation from fish waste with the disease inhibition rate of 26.1% at 10× concentration; the last one was fermentation from jellyfish waste with the disease inhibition rate of 11.1% only. The fermentation from shrimp wastes had a significant control effect on Banana Fusarium wilt, and its mechanism might be related to its rich chitin.