Isolation,identification and biological characteristics of pathogenic bacteria for sweet cherry

For further research on the main pathogenic bacteria of post-harvest sweet cherry fruit(cv.Labinsi),the pathogenic bacteria was isolated,identified in low temperature storage and their biological characteristics were studied. According to the characters of morphology and sequences analysis of 18 S r DNA,the pathogenic bacteria was Pezizomycotina Leotiomycetes Helotiales Sclerotiniaceae Sclerotinia sclerotiorum and Pezizomycotina Sordariomycetes Hypocreomycetidae Hypocreales Bionectriaceae Clonostachys sp.. SDA medium with beef extract as nitrogen source,20 ℃,p H =5.0 and dark condition were the best for mycelia growth of Sclerotinia sclerotiorum. lactose as carbon source,beef extract as nitrogen source,30 ℃,p H=7.0 and dark condition were the best for spore production. SDA medium with KNO3 as nitrogen source,30 ℃,p H=6.0were the best for mycelia growth of Clonostachys sp.,20 ℃,p H=6.0 and light condition were the best for spore production.