start-ver=1.4
cd-journal=joma
no-vol=4
cd-vols=
no-issue=1
article-no=
start-page=43
end-page=48
dt-received=
dt-revised=
dt-accepted=
dt-pub-year=1996
dt-pub=1996
dt-online=
en-article=
kn-article=
en-subject=
kn-subject=
en-title=Relationship between Resistance to Cereal Aphids and Gramine Concentration in Beer Barley
kn-title=ビールムギのアブラムシ抵抗性とグラミン含量
en-subtitle=
kn-subtitle=
en-abstract=ビールムギを含む各種オオムギへのアブラムシの寄生数と、グラミン含量に注目して実験を行った。用いたビールムギは他のオオムギに比べ、アブラムシに比較的抵抗性を示すものが多く、極端な感受性を示す品種はなかった。特に、アサヒ5号やハルナ2条は野生系統H603（W603）に近い抵抗性を示した。ビールムギのグラミン含量はいずれも低く、アブラムシの寄生密度との間には負の相関が見られなかった。
kn-abstract=To beer barley resistance to cereal aphids, the relationship between the aphid density and gramine concentration was examined in various barley lines including beer barley cultivars. All beer barley cultivars tested were resistant or moderately resistant to the aphids, especially Asahi 5 and Haruna Nijo were similar to a wild line, H603 (W603), for checking resistant. However, these beer barleys contained much less gramine than the wild barley line, suggesting that another resistant factor(s) affects cereal aphid density.
en-copyright=
kn-copyright=

en-aut-name=TsumukiHisaaki
en-aut-sei=Tsumuki
en-aut-mei=Hisaaki
kn-aut-name=積木久明
kn-aut-sei=積木
kn-aut-mei=久明
aut-affil-num=1
ORCID=

en-aut-name=KasaharaToshihiko
en-aut-sei=Kasahara
en-aut-mei=Toshihiko
kn-aut-name=笠原敏彦
kn-aut-sei=笠原
kn-aut-mei=敏彦
aut-affil-num=2
ORCID=

en-aut-name=KanehisaKatsuo
en-aut-sei=Kanehisa
en-aut-mei=Katsuo
kn-aut-name=兼久勝夫
kn-aut-sei=兼久
kn-aut-mei=勝夫
aut-affil-num=3
ORCID=

en-aut-name=SaeidMoharramipour
en-aut-sei=Saeid
en-aut-mei=Moharramipour
kn-aut-name=SaeidMoharramipour
kn-aut-sei=Saeid
kn-aut-mei=Moharramipour
aut-affil-num=4
ORCID=

affil-num=1
en-affil=
kn-affil=岡山大学

affil-num=2
en-affil=
kn-affil=岡山大学

affil-num=3
en-affil=
kn-affil=岡山大学

affil-num=4
en-affil=
kn-affil=岡山大学
en-keyword=Beer barley
kn-keyword=Beer barley
en-keyword=Cereal aphid
kn-keyword=Cereal aphid
en-keyword=Resistance
kn-keyword=Resistance
en-keyword=Gramine
kn-keyword=Gramine
END