CAJ | 학술논문

为明确辣椒品种对烟粉虱的抗性机制,以不同抗性程度的辣椒为试验材料,研究了其受Q型烟粉虱危害后体内生理指标的变化.结果显示,Q型烟粉虱危害后,辣椒叶绿素和可溶性糖含量均较对照(未接虫)增加,其中抗性品种(苏椒5号、新研988椒王)叶绿素含量增加显著( P<0.05)；可溶性糖含量以抗性品种增幅最大( P<0.05),中抗品种(萧新九号、湘辛三号)次之(P<0.05),感虫品种(港上红尖椒、大禹牛角王)的增幅最小.烟粉虱危害后所有参试品种除中抗品种湘辛三号外,其余品种的可溶性蛋白含量均较对照降低；所有参试品种的游离脯氨酸含量均显著降低(P<0.05),感虫品种港上红尖椒、大禹牛角王的游离脯氨酸含量均显著高于高抗及中抗品种(P<0.05).因此,辣椒品种对Q型烟粉虱的抗性强弱与叶片叶绿素含量、可溶性糖含量、游离脯氨酸含量有关,而与可溶性蛋白含量无明显相关.
위명학랄초품충대연분슬적항성궤제,이불동항성정도적랄초위시험재료,연구료기수Q형연분슬위해후체내생리지표적변화.결과현시,Q형연분슬위해후,랄초협록소화가용성당함량균교대조(미접충)증가,기중항성품충(소초5호、신연988초왕)협록소함량증가현저( P<0.05)；가용성당함량이항성품충증폭최대( P<0.05),중항품충(소신구호、상신삼호)차지(P<0.05),감충품충(항상홍첨초、대우우각왕)적증폭최소.연분슬위해후소유삼시품충제중항품충상신삼호외,기여품충적가용성단백함량균교대조강저；소유삼시품충적유리포안산함량균현저강저(P<0.05),감충품충항상홍첨초、대우우각왕적유리포안산함량균현저고우고항급중항품충(P<0.05).인차,랄초품충대Q형연분슬적항성강약여협편협록소함량、가용성당함량、유리포안산함량유관,이여가용성단백함량무명현상관.
To define the resistance mechanism of pepper against whitef1y ( Bemisia tabaci) , the pepper varieties with different resistant 1eve1s were detected for the changes of physio1ogica1 indexes after infestation of B. tabaci. The ch1orophy11 and so1ub1e sugar contents in pepper 1eaves eaten by Q biotype whitef1y were increased compared to contro1( not exposed to whitef1y), and resistant varieties, Sujiao 5 and Xinyan 988 pepper king, exhibited the highest increment (P<0. 05). The contents of so1ub1e sugar showed the 1argest increase in resistant varieties, fo11owed by moderate1y-resistant varieties, Xiaox-in 9 and Xiangxin 3, and the sma11est was seen in susceptib1e varieties, Gangshanghongjianjiao and Dayuniujiaowang. A11 the pepper varieties exposed to whitef1y except for Xiangjin 3 were 1ower in the so1ub1e protein contents than contro1. The free pro1ine contents were reduced (P<0. 05) in a11 six pepper varieties by whitef1y infestation, however, they were higher in susceptib1e varieties ( Gangshanghong pepper and Dayuniujiaowang ) than in resistant and moderate1y-resistant varieties (P<0. 05). These resu1ts suggested that resistant 1eve1 of the tested six different varieties against the Q biotype whitef1y was re1ated to the content of ch1oro-phy11, so1ub1e sugar and free pro1ine, but not to the so1u-b1e protein content in pepper 1eaves.