柑橘黄龙病致病机理和防控技术研究进展

Research Progress on Pathogenic Mechanism and Control Technologies of Citrus Huanglongbing

关键词:  黄龙病  病原菌  致病机理  防控  微波

Key words:  Huanglongbing, causative agent, pathogenic mechanisms, prevention and control, microwave

摘要:

柑橘黄龙病是由韧皮部杆菌引起的极具毁灭性的病害，传播速度快、致死率高，至今缺乏彻底根治的方法，给世界各地柑橘产区造成了难以估计的损失，严重威胁柑橘种植业的发展。本文对柑橘黄龙病的病原菌致病机理，以及利用物理、化学、生物等技术防控柑橘黄龙病的研究进展进行了综述，以期分析和探讨柑橘黄龙病防控面临的难题和未来研究方向。

Abstract:

Citrus Huanglongbing (HLB), caused by the phloem-limited bacterium, is a highly destructive disease with rapid transmission and high mortality. To date, there is no definitive cure for HLB, which has caused incalculable losses to citrus production areas around the world and seriously threatens the development of the citrus industry. This article reviews the pathogenic mechanisms of the pathogen that causes citrus HLB and and the research progress in the prevention and control of citrus HLB using physical, chemical and biological technologies, with the aim of analyzing and discussing the difficulties in the prevention and control of citrus HLB and the future research directions.