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作 者 ：李夏,周宝利*,陈绍莉,蔺姗姗

期 刊 ：生态学报 2009年 29卷 2期 页码：960~965

关键词：香草醛；肉桂酸；辣椒；枯萎菌；化感效应；

Keywords:vanillin, cinnamic acid, pepper, Fusarium oxysporum f.sp, allelopathy,

摘 要 ：运用模拟的方式，采用生物测定和室内培养的方法，研究了两种茄子自毒物质香草醛和肉桂酸各浓度对辣椒种子萌发和幼苗生长的化感效应，及其对辣椒枯萎菌菌丝生长的影响。结果表明：这两种自毒物质对辣椒种子萌发和幼苗生长具有低浓度促进，高浓度抑制的化感效应。香草醛和肉桂酸对辣椒和茄子种子的化感效应存在较大差异，辣椒种子受这两种自毒物质的抑制强度明显弱于茄子种子。香草醛和肉桂酸对辣椒枯萎菌菌丝生长表现为各浓度(0.1, 0.5, 1, 4mmol/L)下均具有抑制作用，作用强度随着浓度增加而增强，肉桂酸低浓度时对菌丝生长的抑制作用即达到显著水平。

Abstract:Allelopathic effects of vanillin and cinnamic acid, two eggplant autotoxic substances, on pepper seed germination, seedling growth and mycelium growth of Fusarium oxysporum f.sp with different concentrations were studied in laboratory and bioassay experiments by a simulative way. The results showed that both two autotoxic substances exhibited allelopathic promotion at low concentration and allelopathic inhibition at high concentration on pepper seed germination and seedling growth. Allelopathic effect on the peppers and eggplants seed were obviously different. The pepper seeds appeared an apparent lower inhibition comparing to eggplant seeds after treating with two autotoxic substance. All the concentrations (0.1, 0.5, 1, 4mmol/L) of vanillin and cinnamic acid restrained the mycelium growth of Fusarium oxysporum f.sp, and the stimulative rates were enhanced with the increased concentration. Also cinnamic acid at low concentration showed significant allelopathic inhibition to Fusarium oxysporum f.sp.

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