The effects of increasing CO2 and temperature on oak leaf palatability and the implications for herbivorous insects
The effects of increasing CO2 and temperature on oak leaf palatability and the implications for herbivorous insects
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DOI：
10.1046/j.1365-2486.1998.00102.x
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发表时间：
1998-01-01
影响因子：
11.6
通讯作者：
Kaye, T
中科院分区：
文献类型：
--
作者：
Dury, SJ;Good, JEG;Kaye, T
预计大气中二氧化碳含量的上升将扰乱森林生态系统，但具体的生态相互作用将在多大程度上改变尚不清楚。本研究评价了CO2浓度升高和温度升高单独和组合对垂穗栎叶片营养品质的影响，并讨论了对食草昆虫食叶性的影响。3 ℃的温度升高降低叶片营养质量，通过降低叶片氮浓度和增加缩合单宁含量。加倍大气CO2暂时增加总酚，但也降低了叶片韧性。第二叶冲洗（lammas增长）的营养质量大大降低在CO2浓度升高。它的结论是，幼虫发育的春季喂养落叶，因此成人的繁殖力可能会受到不利影响，温度升高。
Rising levels of atmospheric CO2 are expected to perturb forest ecosystems, although the extent to which specific ecological interactions will be modified is unclear. This research evaluates the effects of elevated CO2 and temperature, alone and in combination, on the leaf nutritional quality of Pendunculate oak (Qeurcus robur L.), and the implications for herbiverous insect defoliators are discussed. A 3 degrees C temperature rise reduced leaf nutritional quality, by reducing foliar nitrogen concentration and increasing condensed tannin content. Doubling atmospheric CO2 temporarily increased total phenolics, but also reduced leaf toughness. The nutritional quality of the second leaf flush (lammas growth) was considerably reduced at elevated CO2. It is concluded that larval development of spring-feeding defoliators and hence adult fecundity may be adversely affected by increased temperatures.