番茄白粉病对番茄叶片叶绿素含量的影响  

Effect of Tomato Powdery Mildew on Chlorophyll Content of Tomato Leaves

作　　者：吴昊[1] 董华芳[1] 许延波[2] 

机构地区：[1]西昌学院农业科学学院,四川西昌615013 [2]中国农业大学植物病理系,北京100094

出　　处：《北方园艺》2011年第16期8-10,共3页Northern Horticulture

基　　金：四川省教育厅科研基金资助项目(07ZC047)

摘　　要：以4个番茄品种为材料,通过人工接种番茄白粉菌,研究感病后番茄叶片的叶绿素含量的变化。结果表明:番茄植株感病后的叶绿素含量均下降,与健康叶片叶绿素含量差异达到极显著水平;不同品种以及不同生育期植株感病后叶绿素含量下降幅度不同。其中,"露佳"苗期植株感病后叶片叶绿素含量下降幅度最大,下降了6.484spad,而"露佳"在花期和果期感病后下降幅度最小,分别下降了0.05spad和0.9spad。The chlorophyll content of 4 tomato varieties were studied after inoculated with the tomato powdery mildew fungus.The results showed that the chlorophyll content of 4 tomato varieties was decreased extremely significant after tomato plant was infected by powdery mildew fungus.But the different varieties＇ chlorophyll content had different decreasing rate in different growth period.The decreased date of ＇Lujia＇ was highest in seedling stage,but lowest in flowering stage and fruiting stage.

关 键 词：番茄 白粉菌 叶绿素含量 

分 类 号：S436.412.19[农业科学—农业昆虫与害虫防治]