小麦白粉病与温度的定量关系研究  

Effects of temperature on wheat powdery mildew

作　　者：李伯宁[1] 周益林[1] 段霞瑜[1] 

机构地区：[1]中国农业科学院植物保护研究所,植物病虫害生物学国家重点实验室,北京100193

出　　处：《植物保护》2008年第3期22-25,共4页Plant Protection

基　　金：公益性行业科研专项(nyhyzx07-048);国家科技支撑计划项目(2006BAD08A01、2006BAD08A05、2006BAD02A16)

摘　　要：温度对小麦白粉病影响试验的结果表明，此病害适宜发生的温度为15～20℃，低于10℃或高于25℃对该病有明显抑制作用。当温度高于26℃时，试验显示随着温度的升高，终止小麦白粉病病程的时间缩短，据此建立了不同温度（x）与相应终止病程的时间（y）的关系模型为y=21900e^-0.303 5x（Х^2=1．65〈Х^2 0.05,7=14．07）。同时，根据高温区病害的严重度（y）与温度（x）的试验数据，建立了其关系模型为：y=-3．00x＋76．60（r^2—0．922 1^＊＊），由此计算获得了连续10d（一个病程时间）温度为25．53℃即可终止此病害的病程。该试验结果将为小麦白粉病的越夏区划提供基础数据。The effects of temperature on wheat powdery mildew was investigated. The results showed the optimum temperature for occurrence and development of disease was 15420 ℃, and severity of wheat powdery mildew obviously declined when the temperature was above 25 ℃ or below 10 ℃. When temperature increased above 26 ℃, time of terminating process of wheat powdery mildew decreased. The model of relationship between temperature （x） and time （y） of termina- ting disease process was established： y= 21 900e^-0.303 5x （Х^2= 1.65〈Х^20.05,7-14.07）. The model of relationship between temperature （x） and disease severity （y） was constructed; y=-3.00x ＋76.60（r^2 = 0. 922 1^＊＊ ）during 20426 ℃, and calculated that the disease process could be terminated at 25.53℃ in the continuous ten days. These results will provide the basic data for the oversummering division of the wheat powdery mildew.

关 键 词：小麦白粉菌 温度 模型 

分 类 号：S435.121.46[农业科学—农业昆虫与害虫防治]