特定外来生物オオハンゴンソウの管理方法 : 引き抜きの有効性の検討 [in Japanese] Management of the invasive perennial herb Rudbeckia laciniata L. (Compositae) using rhizome removal [in Japanese]
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- 大澤 剛士 Osawa Takeshi
- 神戸大学大学院人間発達環境学研究科 Graduate School of Human Development and Environment, Kobe University
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- 赤坂 宗光 Akasaka Munemitsu
- 国立環境研究所 National Institute for Environmental Studies
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Author(s)
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- 大澤 剛士 Osawa Takeshi
- 神戸大学大学院人間発達環境学研究科 Graduate School of Human Development and Environment, Kobe University
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- 赤坂 宗光 Akasaka Munemitsu
- 国立環境研究所 National Institute for Environmental Studies
Abstract
多年生草本植物オオハンゴンソウ(Rudbeckia laciniata L.)の地下部からの再生能力を実験的に評価し、併せて野外観察を行うことで、地下部からの引き抜きの駆除方法としての有効性を検討した。実験室内で、任意の大きさに切断処理を施した根塊を60日間栽培したところ、切片の重量が大きいほど地上部を再生する確率が高くなった。野外において毎年8月に開花したオオハンゴンソウを地下から抜き取ると、3年目には開花茎数が著しく減少した。しかし同時に、それまでほとんどみられなかった未開花茎が大量に確認された。未開花茎は種子由来と思われることから、オオハンゴンソウはシードバンクを形成していると推察された。以上から、複数年にわたり、可能な限り根を残さないように引き抜き続けることで、オオハンゴンソウを根絶できる可能性があると考えられた。しかし、抜き取りは非常にコストがかかるため、刈り取りなど、広範囲に対し低い労力で実行可能な方策との併用がもっとも現実的かつ有効であると考えられた。
We examined the effect of rhizome removal on the invasive perennial Rudbeckia laciniata L. in a laboratory experiment and field observations in Hakone, Kanagawa prefecture, Japan. To evaluate regeneration, randomly cross-sectioned fragments of R. laciniata rhizomes were cultivated in the laboratory for 60 days (25℃/15℃, 12h/12h). The probability of above-ground regeneration increased with the weight of the cultivated rhizome. The number of culms was monitored for three years in 14 plots where all R. laciniata within the plots were removed annually. The number of flowering culms deceased drastically. Nevertheless, culms with no flowers, which were thought to have originated from the seed bank, were abundant in the third year. These results suggest that R. laciniata can be eradicated by continuous rhizome removal. Based on these findings, schemes for eradicating R. laciniata were discussed.
Journal
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- Japanese Journal of Conservation Ecology
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Japanese Journal of Conservation Ecology 14(1), 37-43, 2009
The Ecological Society of Japan
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