中文摘要：

利用利迪链霉菌生防菌株A02发酵液和番茄灰霉病菌对番茄植株进行诱导和接种处理，利用分光光度法测定处理前和处理后1，5d番茄叶片组织的主要防御酶系——苯丙氨酸解氨酶、过氧化物酶、过氧化氢酶和多酚氧化酶的活性变化。试验结果显示，不接种灰霉病菌而单独诱导处理、接种灰霉病菌后诱导处理和诱导处理后接种灰霉病菌这3种处理都能提高番茄植株各防御酶系的活性，后者酶活性峰值最高，对番茄植株灰霉病的抑制作用也最明显，控制效果达94．92％。

英文摘要：

The study on inducing resistant effect of Streptomyces lydicus A02 to tomato gray mold were carried out in greenhouse. Tomato seedlings were treated via three methods： only inducing with fermentation broth of cus A02, inducing after inoculating with spore suspension of Botrytis cinerea, inoculating after inducing. The activities of 4 defense enzymes in tomato leaves were assayed by ultraviolet-visible absorption spectroscopy. The results showed that all the three treatments could increase the activities of defense enzymes, of which the treatment of inoculating after inducing presented a better inducing effect on 4 defense enzymes and a better control effect on tomato gray mold than inducing after inoculating did. The control effect was up to 94.92 %.