草莓品种对蚜虫的抗性机制

为探讨草莓品种对蚜虫的抗性机理,以5个常规草莓品种为试材,通过调查、测定大棚内蚜虫自然发生动态和室内人工接虫后种群变化,并对草莓叶片的形态学和生理学特性与抗蚜性的关系进行了分析。结果表明章姬对蚜虫高感,丰香感,卡姆罗莎和吐德拉抗,弗吉尼亚高抗。草莓品种对蚜虫抗性与叶片背面的茸毛密度成正相关,与气孔密度呈显著负相关;与叶片的木质素含量成正比;与酚类物质含量无显著关系,与总游离氨基酸、可溶性固形物含量和水分含量无明显的线性关系。但草莓对蚜虫的抗性程度与叶片中脯氨酸、缬氨酸和胱氨酸的含量有关,特别是缬氨酸和胱氨酸在感蚜品种中的含量是抗蚜品种中的2～3倍。

Mechanism of resistance to aphids in strawberry cultivars

A total of 5 strawberry cultivars, including Akihime, Toyonoka, Camarosa, Tudla and Fujieniya were used as materials for studying their resistance to peach aphids in greenhouse. The population dynamics of aphids infested naturally and artificially were determined and the morphological and physiological resistant mechanism was exploited primarily by measuring the densities of stomas and pubescences and length of pubescences on leaves, and by monitoring the content of hydroxybenzene, lignose, amino acids, soluble sugar and water in leaves. The results indicated that the Akihime was a high susceptible cultivar, Toyonoka was susceptible; Camarosa and Tudla were resistant, while the Fujieniya was the highest resistant cultivar. The resistance of strawberry to aphids was positively related to the density of pubescences and the content of lignose, and negatively to the content density of stomas. The content of hydroxybenzene, total amino acids, soluble sugar and water in leaves did not affect the resistance of strawberry to aphids. The content of amino acids, however, Phe, Pro and Val, could obviously affect the resistant performance.