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不同温度下浸水对褐飞虱生存、繁殖及其寄主的影响 被引量:7

The effects of submerging rice plants on the survival and fecundity of brown planthopper, Nilaparvata lugens Stl,at different temperatures
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摘要 不同温度下浸水对褐飞虱卵孵化、若虫存活率、成虫取食和繁殖及其寄主水稻的影响研究结果表明 ,在相对低温2 2℃和 2 1~ 2 6℃的自然变温条件下 ,产卵后立即浸水对浙江和广西 2个褐飞虱种群的卵孵化影响均不明显 ,而在产卵后4 d浸水对浙江种群的卵孵化有显著的抑制作用。 2 8℃浸水 5d和 35℃浸水 1 d后卵孵化率显著下降且孵化进程延长。卵浸水后的初孵若虫的存活率随卵浸水时间的延长明显下降。稻株浸水对其体内所含的昆虫必需氨基酸影响较大 ,其总量减少 ,而稻株内可溶性糖含量却显著增加 ,导致褐飞虱在浸水稻株上的若虫生存率。 This paper dealt with the effects of submerging rice plants on the hatchability,survival rate,feeding rate and fecundity of brown planthopper (BPH), Nilaparvata lugens St a °l ,at different temperatures.The physiological change of rice plants resulted from submerging was studied for revealing the impact of nutrient change of rice plant on BPH growth.The results showed that the egg hatchability of BPH collected from both Zhejiang and Guangxi Provinces was not significantly changed under the submerging treatment within 2 day after oviposition at a constant temperature 22℃ or variable temperatures ranging from 21℃ to 26℃.An obviously low hatchability was found after 4 day submerging using 4 day old eggs of BPH collected in Zhejiang Province.The hatchability decreased significantly and the duration of hatching extended obviously after submerging rice plant for 5 days and 1 day at 28℃ and 35℃,respectively.The survival rate of newly hatched nymph decreased with the increase of the submerging duration of rice plant bearing BPH eggs at 28℃.The reduction of some essential amino acids content and the increase of the resoluble sugar in submerged rice plant may cause the decrease of nymphal survival,feeding amount and fecundity of BPH.It implied an indirectly adverse effect of submerging on the growth and reproduction of BPH through the nutrient change of rice plant.
出处 《生态学报》 CAS CSCD 北大核心 2000年第4期624-628,共5页 Acta Ecologica Sinica
基金 国家自然科学基金!(395704 3) "九五"国家重点科技攻关!( 96-005-01-01)资助项目
关键词 褐飞虱 浸水 孵化率 水稻害虫 温度 种群动态 Nilaparvata lugens Stl submerge hatchability essential amino acids for insects resoluble sugar
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