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【目的】探明辣椒品种对烟粉虱Bemisia tabaci的抗性机制。【方法】对Q型烟粉虱为害辣椒后不同抗性品种的保护酶活性和次生物质含量进行了测定。【结果】Q型烟粉虱取食辣椒后,不同品种叶片SOD、POD活性及总酚、总黄酮含量存在显著差异。成虫取食后,6个品种辣椒的SOD活性均升高,除了感虫品种港上红尖椒外,其余5个品种的SOD活性均与对照存在显著差异。抗虫品种(苏椒5号和新研988椒王)、中等抗虫品种(萧新九号和湘辛三号)的POD活性明显增强,而感虫品种(港上红尖椒和大禹牛角王)的POD活性明显降低。从SOD、POD活性变化值来看,抗虫品种最大,中等抗虫品种次之,敏感品种最小。Q型烟粉虱为害辣椒后,大多数品种叶片总酚和总黄酮含量均显著升高。总酚含量以抗虫品种苏椒5号明显高于其他品种。从总黄酮含量变化值来看,抗虫品种反而较敏感品种较小。【结论】供试6个不同品种对Q型烟粉虱的抗性强弱与辣椒叶片SOD、POD活性、总酚含量有关,而与总黄酮含量无明显相关。
【Objective】 The objective of this study was to investigate the resistance mechanisms of pepper cultivars to Bemisia tabaci. 【Method】 The activities of protective enzymes and the content of secondary metabolites of different resistant varieties of Bemisia tabaci Q-infected Bemisia tabaci were determined. 【Result】 The results showed that there was a significant difference in the activities of SOD and POD and the contents of total phenols and total flavonoids in different varieties of leaves after feeding on pepper. After feeding, the activity of SOD in 6 varieties of pepper increased, except for the susceptible variety Hong Kong red pepper, the remaining 5 varieties of SOD activity were significantly different from the control. The POD activity of the resistant varieties (Sujiao 5 and Xinyan 988 Jiaowang) and moderate insect-resistant varieties (Xiaoxin 9 and Xiangxin 3) were significantly enhanced, while the susceptible varieties (Hongjiaojiao and Dayu Horns Wang) POD activity was significantly reduced. From the changes of SOD and POD activity, the varieties with the highest insect resistance, the moderate insect resistance varieties and the smallest sensitive varieties. Q-type whitefly pests pepper, most varieties of total phenols and flavonoids were significantly increased. The total phenolic content of insect-resistant varieties of pepper No. 5 was significantly higher than other varieties. From the total flavonoid content changes, insect-resistant varieties but less sensitive varieties. 【Conclusion】 The resistance of 6 different cultivars to Q-biotype Bemisia tabaci was related to the activity of SOD and POD and the content of total phenols in pepper leaves, but not to the content of total flavonoids.