两种人工落叶方法模拟冬小麦谷叶甲幼虫危害的评价

IF 0.8 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY Acta Alimentaria Pub Date : 2022-10-14 DOI:10.1556/038.2022.00129
Orsolya Császár, Franciska Tóthné Bogdányi, F. Tóth, K. Lajos
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引用次数: 0

摘要

落叶减少了光合面积,对植物的整体活力产生负面影响,最终严重影响种子质量和产量。谷物叶甲虫(Oulema melanopus,CLB)幼虫导致冬小麦(Triticum aestivum L.)损失的经济重要性引发了对旗叶重要性的研究。同时,其他叶子的作用仍然没有被发现。我们在2017年至2018年的一项为期两年的研究中模拟了CLB幼虫引起的草食性行为。我们从两个冬小麦品种中去除了不同数量的叶片材料,要么只从旗叶中去除,要么从所有叶片中去除。人工落叶对每穗粮食产量的影响,与自然CLB幼虫的草食性有关。去除所有叶片比仅去除旗叶的人工落叶更能模拟CLB幼虫的草食性。我们的研究结果表明,旗叶在种子生产中的相对重要性可能低于之前的假设。邀请对各种品种进行进一步的研究,以提高对CLB幼虫所造成损害的重要性的认识。
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Evaluation of two artificial defoliation methods to simulate damage by the cereal leaf beetle (Oulema melanopus) larvae in winter wheat
Defoliation reduces photosynthetic area, negatively effecting overall plant vitality, which at the end, severely impacts seed quality and production. The economic importance of the loss in winter wheat (Triticum aestivum L.) due to larvae of the cereal leaf beetle (Oulema melanopus, CLB) generated studies investigating the significance of the flag leaf. Simultaneously, the role of other leaves remains rather undiscovered. We simulated herbivory caused by CLB larvae in a two-year study between 2017 and 2018. We removed different amounts of leaf material from two winter wheat cultivars, either from the flag leaves only, or from all leaves. The impact of artificial defoliation was measured in grain production per ear, and related to natural CLB larval herbivory. Removing all leaves simulated CLB larval herbivory more closely than the artificial defoliation of flag leaves only. Our results suggest that the relative importance of flag leaves in seed production may be lower than previously assumed. Further studies involving various cultivars are invited to enhance the knowledge on the significance of the damage done by CLB larvae.
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来源期刊
Acta Alimentaria
Acta Alimentaria 农林科学-食品科技
CiteScore
1.80
自引率
0.00%
发文量
47
审稿时长
18-36 weeks
期刊介绍: Acta Alimentaria publishes original papers and reviews on food science (physics, physical chemistry, chemistry, analysis, biology, microbiology, enzymology, engineering, instrumentation, automation and economics of foods, food production and food technology, food quality, post-harvest treatments, food safety and nutrition).
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