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No.32 (1985/12) >

 
Title :菌核形成様式を異にする 2 種類の糸状菌, Rhizoctonia solani Kuhn 及び Sclerotinia sclerotiorum (Libert.) de Bary(農学科)
Title alternative :Two fungi, Rhizoctonia solani Kuhn and Sclerotinia sclerotiorum (Libert.) de Bary, having different manner of the sclerotial formation (Department of Agriculture)
Authors :諸見里, 善一
Authors alternative :Moromizato, Zenichi
Issue Date :2-Dec-1985
Abstract :菌核形成様式の異なる2種類の糸状菌, Rhizoctonia solani(Loose type : 粗型)とSclerotinia sclerotiorum(Terminal type : 末端型), の菌核形成過程の比較を行った。培地上に形成された成熟菌核を比較すると, R.solaniの菌核は直径2∿3mmで内部まで黒褐色に着色しているのに対し, S.sclerotiorumの菌核は外層部は黒褐色であるが内層部は水分を多く含んだ白色の組織である。走査電顕で菌核形成過程を観察すると, R.solaniでは直線的に伸長する菌糸が分岐化し, 数本の菌糸が互いに織り込みあい菌核原基が形成され, 白色菌核∿成熟菌核の表面は密な菌糸に覆われて, 内, 外部とも蜂の巣状を呈していた。これに対し, S.sclerotiorumでは曲線状に伸長する菌糸が束状にからみあい菌核原基が形成された。白色菌核の段階ではまだ明瞭な内, 外層の分化は認められないが, 着色成熟にともなって2∿数層の空胞化した外層部と菌糸が融解, 融合し間隙の少ない内層部に分化した。また, 菌核表面を覆う菌糸にも変化が認められた。
The process of the sclerotial development of two different fungi, Rhizoctonia solani and Sclerotinia sclerotiorum, was compared with scanning electron microscope. Matured sclerotia of R. solani were 2-3mm in diameter and outer and inner layers were colored in dark brown, whereas those of S. sclerotiorum were 4-6mm and outer layer (rind) consisted of vacuous cells and inner layer (medula) of white watery cells. In case of R. solani, initials were formed by intertwining of several hyphae followed by branching of normal hyphae. Sclerotial surfaces from white to matured sclerotial stages were covered with dense hyphae. Inner and outer parts of the sclerotia showed honeycomb structure as sectional observation. On the other hand, in S. sclerotiorum, initials were developed by intertwining of elongated hyphae curved. No differentiation of inner and outer layers was observed at white sclerotial stage. However, as the pigmentation proceeds, two or several layers vacuoled as rind and inner parts consisted of hyphal fusion and anastomos, which have few intercellular spaces, as medula. The change of hyphae covered sclerotial surface was recognized during the maturation.
Type Local :紀要論文
ISSN :0370-4246
Publisher :琉球大学農学部
URI :http://hdl.handle.net/20.500.12000/3934
Citation :琉球大学農学部学術報告 = The Science Bulletin of the Faculty of Agriculture. University of the Ryukyus no.32 p.21 -28
Appears in Collections:No.32 (1985/12)

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