<FONT face="Verdana">温度对水稻抗褐飞虱特性的影响</FONT>

王保菊徐红星,郑许松,傅强,吕仲贤,

doi:10.3969/j.issn.1001-7216.2010.04.019

中国水稻科学 >

2010 , Vol. 24 >Issue 4: 443 - 446

DOI: https://doi.org/10.3969/j.issn.1001-7216.2010.04.019

研究简报

温度对水稻抗褐飞虱特性的影响

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¹浙江省农业科学院植物保护与微生物研究所，浙江杭州 310021； ²杭州师范大学生命与环境科学学院，浙江杭州 310036； 3中国水稻研究所，浙江杭州 310006； *通讯联系人，E-mail: luzxmh2004@yahoo.com.cn

收稿日期: 1900-01-01

修回日期: 1900-01-01

网络出版日期: 2010-07-10

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Effects of Temperature on Resistance of Rice to Brown Planthopper, Nilaparvata lugens

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¹Institute of Plant Protection and Microbiology, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; ²School of Life and Environment Science, Hangzhou Normal University, Hangzhou 310036, China; ³China National Rice Research Institute, Hangzhou 310006, China; *Corresponding author, E-mail: luzxmh2004@yahoo.com.cn

Received date: 1900-01-01

Revised date: 1900-01-01

Online published: 2010-07-10

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摘要

为研究温度对水稻抗褐飞虱特性的影响，于2007年和2008年应用苗期集团筛选法（SSST）在杭州地区的自然条件下测定了抗性水稻品种IR26和IR36对田间褐飞虱的抗性，同时比较了不同温度（22℃、25℃、28℃、31℃和34℃）下IR26和IR36对褐飞虱的抗性、可溶性糖和草酸含量的变化。自然条件下，IR26已完全失去对杭州种群褐飞虱的抗性，而IR36仍具中等抗性。在25℃到34℃的范围内随着温度升高，IR26对褐飞虱抗性减弱，但22℃条件下抗性比25℃更弱。IR36在温度升高的条件下对褐飞虱的抗性总体呈降低趋势，在31℃和34℃下也已完全失去对褐飞虱的抗性。在22~25℃条件下，IR26和IR36的持抗期均在25℃下最长，分别为9 d和11 d。3个品种稻株中的可溶性糖含量均随温度升高而增加,而草酸含量则随温度升高先增加后下降，在25℃时为最大值。不同温度下及不同水稻品种之间稻株内可溶性糖和草酸的含量均有显著差异。

关键词： 褐飞虱; 温度; 水稻品种; 抗性特征

本文引用格式

王保菊徐红星,郑许松,傅强,吕仲贤, . 温度对水稻抗褐飞虱特性的影响[J]. 中国水稻科学, 2010 , 24(4) : 443 -446 . DOI: 10.3969/j.issn.1001-7216.2010.04.019

Abstract

To investigate effect of temperature on the resistance characteristics of rice varieties with different resistance genes to rice brown planthopper (BPH), Nilaparvata lugens (Stl), the resistances of IR26(Bph1) and IR36 (bph2) to Hangzhou population of BPH were monitored in greenhouse during 2007 and 2008 by using the Standard Seedling Screening Techniques (SSST) developed by the International Rice Research Institute (IRRI). The changes in resistances of IR26 and IR36 to BPH, soluble sugar and oxalic acid contents in 25dayold rice plants of susceptible variety TN1 and resistant varieties IR26 and IR36 were detected at five temperatures (22℃, 25℃, 28℃, 31℃ and 34℃). The results showed that IR26 completely lost its resistance both at natural temperatures and at the five tested constant temperatures, IR36 still had medium level resistance under natural temperature. IR26 and IR36 showed a decreased trend in the resistance from 25℃ to 34℃, and they fully lost the resistance at 31℃ and 34℃. The highest resistance duration for both of IR26 and IR36 was recorded at 25℃. The soluble sugar contents in plants of the three tested rice varieties increased with the increasing temperature, and the oxalic acid content decreased at the temperatures higher than 25℃. Twoway ANOVA indicated the significant effects of temperature and rice variety on contents of soluble sugar and oxalic acid in rice plant.

Key words： Nilaparvata lugens; temperature; rice variety; resistance characteristics

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