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利用高光谱遥感估计白粉病对小麦产量及蛋白质含量的影响 被引量:15

Estimation of the effects of powdery mildew on wheat yield and protein content using hyperspectral remote sensing
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摘要 为了明确小麦感染白粉病后,病害严重度和冠层光谱与产量、产量因子及其籽粒蛋白质含量的关系,采用不同用量的药剂控制田间小麦白粉病的发生程度,于灌浆期对不同严重度小麦冠层进行高光谱测量,并对产量、产量因子及蛋白质含量进行测定。结果表明,小麦白粉病主要是通过降低千粒重导致产量损失,同时病害对小麦品质因子蛋白质含量也有明显的影响;在各期病情中以抽穗期病情与产量、蛋白质含量相关性最高,相关系数分别为-0.8726和-0.7939,扬花期病情则与千粒重相关性最高。灌浆期的光谱参数与产量、千粒重及蛋白质含量之间均有显著相关性,其中差异植被指数(DVI)和近红外波段反射率(R760-850)与三者的相关系数均在0.7以上,因此分别建立了基于DVI和R760-850的产量预测模型。 To determine the influence of wheat powdery mildew to yield, yield components and protein content and the relationships among canopy reflectance of wheat and yield, yield components and protein content, different wheat powdery mildew epidemic patterns were obtained by different doses of spraying fungicide in the field, the canopy reflectance of wheat with different disease severity was measured by using spectroradiometers at the stage of milk-filling, and yield, yield components and protein content of wheat were also investigated before or after wheat harvest. The results showed that yield loss was mainly caused by the reduction of 1 O00-kernel weight, and protein content was reduced significantly when wheat was infected by powdery mildew. There were the highest relationships between yield or protein content and disease at heading stage, with correlation coefficients -0. 8726 and - 0. 7939, however, the highest relationship between 1000-kernel weight and disease was at anthesis stage. Correlations between spectral parameters at filling stage and yield, 1 000-kernel weight or protein content were significant, the correlation coefficients of DVI, R760-850 and these three components were all above 0.7, so yield prediction models were constructed based on DVI and R760-850, respectively.
出处 《植物保护学报》 CAS CSCD 北大核心 2009年第1期32-36,共5页 Journal of Plant Protection
基金 公益性行业科研专项(3-15) 国家科技支撑计划项目(2006BAD08A01、2006BAD08A05、2006BAD02A16)
关键词 小麦白粉病 产量 蛋白质含量 高光谱遥感 wheat powdery mildew yield 85o, respectively. protein content hyperspectral remote sensing
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