小麦品种对禾谷缢管蚜的抗性机理研究

STUDIES OF MECHANIC ON RESISTANCE OF WHEAT VARIETIES TO OAT BIRD CHERY APHID

通过非嗜性、抗生性两个方面的研究，初步明确了禾谷缢管蚜对不同小麦品种的选择性主要通过味觉刺激；氨基酸含量尤其是脯氨酸含量对蚜虫的生长发育和繁殖有重要作用，脯氨酸含量与蚜虫的发生量、蚜虫的内禀增长率呈显著的正相关，与若蚜历期呈负相关。较低的脯氨酸含量是小麦抗蚜的主要因素之一；在一定范围内，可溶性糖含量对蚜虫的生长发育和繁殖有较大影响。

The mechamic of resistance of wheat varieties to Rhopalosiphum Padi L was studied through the aspects of nonperfence and antibiosis The results of experiments showed that the winged aphids was attracted mainly by sense of taste, which was unsensitive to the content of cholorophyll of wheat leaf The effects of amino acids on the developing and reproducing of aphids were obvious The higher of the quantity of total amino acids, tyrosine, proline of wheat varieties flag leaf, the higher of Rm, and shorter of the period of nymphal development While glutamic acid possessed a negative effects Of four parameters, the proline had the most obvious effect Sugar also had effect on developing and reproducing of aphids, soluble sugar delivered a positive effect on Rm while did negatively on period of nymphal development, both the effects were significently The lipase activity of aphids varied with the composition of food, which was increased by susceptible wheat and decreased by resistance ones Resistance wheat had less proline and soluble sugar which contributed to the developing and reproducing of aphids