| 橘小实蝇对不同寄主果实的产卵偏好及其与寄主果实理化性质的相关性 |
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| 引用本文：黄爱玲,王小云,陆温,郑霞林.橘小实蝇对不同寄主果实的产卵偏好及其与寄主果实理化性质的相关性.植物保护学报,2022,49(2):595-602 |
| DOI：10.13802/j.cnki.zwbhxb.2022.2020190 |
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| 中文摘要:为明确橘小实蝇寄主偏好性机理,2018年于广西番石榴主产区测定橘小实蝇对14种不同寄主果实的产卵选择性、对嗜好寄主不同生育期果实的产卵选择性及嗜好寄主不同生育期的果实硬度、可溶性糖含量和可溶性蛋白含量,并对果实硬度、可溶性糖含量和可溶性蛋白含量与橘小实蝇产卵率的相关性进行分析。结果表明,广西番石榴主产区不同月份均有多种不同种类的橘小实蝇潜在寄主果实成熟,但橘小实蝇偏好在台湾珍珠番石榴和西瓜红番石榴上产卵,产卵率分别为43.98%和39.43%,且对两者产卵无显著偏好性;橘小实蝇偏好在这2个番石榴品种的成熟期果实上产卵,产卵率分别为48.01%和44.84%,膨大期次之,产卵率分别为40.75%和41.75%。台湾珍珠番石榴成熟期果实硬度和可溶性蛋白含量均最低,分别为3.18 kg/cm2和0.10 mg/g,均显著低于其他2个生育期;台湾珍珠番石榴成熟期果实可溶性糖含量为32.72%,显著高于其他2个生育期。西瓜红番石榴3个生育期果实硬度、可溶性蛋白含量和可溶性糖含量的变化规律与台湾珍珠番石榴一致。橘小实蝇在台湾珍珠番石榴和西瓜红番石榴果实上的产卵率与果实硬度和可溶性蛋白含量呈负相关,与可溶性糖含量呈正相关。在生产上番石榴果实膨大期之前为防治该虫的关键窗口期。 |
| 中文关键词:橘小实蝇 寄主 产卵偏好 果实硬度 可溶性糖 可溶性蛋白 |
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| Ovipositional preference of oriental fruit fly Bactrocera dorsalis to different host fruits and its correlation with physical and chemical properties of host fruits |
| Author Name | Affiliation | E-mail | | HUANG Ai-ling | Guangxi Key Laboratory of Agric-Environment and Agric-Products Safety, College of Agriculture, Guangxi University, Nanning 530004, Guangxi Zhuang Autonomous Region, China | | | WANG Xiao-yun | Guangxi Key Laboratory of Agric-Environment and Agric-Products Safety, College of Agriculture, Guangxi University, Nanning 530004, Guangxi Zhuang Autonomous Region, China | | | LU Wen | Guangxi Key Laboratory of Agric-Environment and Agric-Products Safety, College of Agriculture, Guangxi University, Nanning 530004, Guangxi Zhuang Autonomous Region, China | | | ZHENG Xia-lin | Guangxi Key Laboratory of Agric-Environment and Agric-Products Safety, College of Agriculture, Guangxi University, Nanning 530004, Guangxi Zhuang Autonomous Region, China | zheng-xia-lin@163.com |
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| Abstract:To understand the mechanism of ovipositional preference of oriental fruit fly Bactrocera dorsalis, the ovipositional preference of B. dorsalis to 14 kinds of host fruits, different growth stages of preferred host fruits, and fruit hardness, soluble sugar and soluble protein contents of preferred host fruits in the guava producing areas of Guangxi were measured in 2018. The correlations between fruit hardness, soluble sugar and soluble protein contents of preferred fruits and the percentages of eggs laid by B.dorsalis on these fruits were also analyzed. The results showed that there were various kinds of potential host fruits ripened in different months, although B. dorsalis preferred to lay eggs in Taiwan pearl guava and watermelon red guava, with an egg-laying rate of 43.98% and 39.43%, respectively, and no significant ovipositional preference to the two guava varieties was detected. Bactrocera dorsalis preferred to lay eggs during the maturation stage of fruits, with an egg-laying rate of 48.01% and 44.84%,respectively, followed by fruit enlargement stage with an egg-laying rate of 40.75% and 41.75%, respectively. Fruit hardness and soluble protein content of matured fruits of Taiwan pearl guava were 3.18 kg/cm2 and 0.10 mg/g, respectively, which were significantly lower than those during other periods of fruit development. Soluble sugar content of matured fruits of Taiwan pearl guava was 32.72%, which was significantly higher than those during other periods of fruit development. Variations in fruit hardness,soluble protein and soluble sugar contents among the matured, enlarged and young fruits of watermelon red guava were similar to those of Taiwan pearl guava. The percentages of eggs laid by B. dorsalis in Taiwan pearl guava and watermelon red guava fruits were negatively correlated with fruit hardness and soluble protein contents, but positively correlated with soluble sugar contents. The results not only clarified the ovipositional preference of B. dorsalis in the guava producing areas of Guangxi and its correlation with physical and chemical properties of preferred fruits, but also suggested a critical window for population management of B. dorsalis, i.e., before the fruit enlargement period. |
| keywords:Bactrocera dorsalis host ovipositional preference fruit hardness soluble sugar soluble protein |
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