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The Effects Of Secondary And Nutrients Compounds In Pinusmassoniana Lamb. Damaged By Hylobitelus Xiaoi Zhang

Posted on:2011-05-02Degree:MasterType:Thesis
Country:ChinaCandidate:Z L ChenFull Text:PDF
GTID:2143360305490729Subject:Forestry
Abstract/Summary:PDF Full Text Request
The paper studied the effect on the secondary compounds in the phloem of P. massoniana which was damaged by H.xiaoi. And study on dynamic change of the secondary compounds and nutrients in pine phloem during H.xiaoi damaging with comparing to the artificial induction. The chemical defense mechanism of P. massoniana against H.xiaoi was revealed preliminaryly.1. Been damaged by H.xiaoi, flavonoid content in pine phloem significantly increased. As the intensity of both the damage by larvae and artificial induction enhancing, the chang of the flavonoid content were more marked. And the artificial-inducted flavonoid content was significantly higher than it was induced by damaging. After the adult emergence, flavonoids in pine phloem decreased to normal levels.2. Been damaged by H.xiaoi, tannin content in pine phloem significantly increased. From the damage to the later middle period, tannin content tended to rise, then fall. The tannin content was the highest in the later period, which it was 49.485 mg·g-1, increased by 38.09%. With the increasing intensity of artificial induction, tannin content of pine phloem increased. Compared with the pest damage, artificial-inducted tannin content was significantly higher than the tannin content damaged-induced. After adult emergence, tannin content decreased to normal levels.3. Been damaged by H.xiaoi, total phenol content in pine phloem significantly increased. With damaging of H.xiaoi, total phenol content in pine tended to rise, then fall. And it was highest at the middle period, which increased about 18.16-19.15%. But it decreased follow that in the later period. The total phenol content of pine phloem was tended to rise, then fall by artificial-inducted also. Total phenol content inducted by artificial was significantly higher than induced by damaged. After adult emergence, total phenol content decreased to normal levels.4. Been damaged by H.xiaoi, soluble sugar content in pine phloem significantly decreased about 36.40%. With the increasing intensity of damage, soluble sugar content decreased significantly. In the later period, soluble sugar content was dropped at most with about 48.65%. With the artificial-induced intensively increased, the soluble sugar content decreasing greatly. Soluble sugar content inducted by artificial was significantly higher than induced by damaged. The effect of artificial-induced was greater than it of the damaged-induced on soluble sugar content of the pine. After adult emergence, the soluble sugar content tended to rise, but it was significantly lower than that of undamaged pine.5. Been damaged by H.xiaoi, polysaccharide content in pine phloem significantly decreased. As the larvae damaging, polysaccharide content in pine phloem decreased significantly. And polysaccharide content was dropped at most in the later period with about 56.18%. With artificial-induced intensively increased, the polysaccharide content decreasing greatly. The effect of artificial-induced on pine phloem are greater than the damaged-induced. After adult emergence, polysaccharide content tended to rise, but it was significantly lower than that of undamaged pine. 6. Been damaged by H.xiaoi, protein content in pine phloem significantly decreased. As the larvae damaging, protein content in pine phloem decreased significantly, and it was dropped at most in the later period with about 52.63%. With artificial-induced intensively increased, the protein content decreasing greatly. The effect of artificial-induced on pine phloem was greater than the damaged-induced. After adult emergence, protein content tended to rise, but it was significantly lower than that of undamaged pine.
Keywords/Search Tags:Hylobitelus xiaoi Zhang, Damaged, Pinus massoniana Lamb., Secondary substance, Nutrition substance
PDF Full Text Request
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