文章摘要
易 倩,陈新军.基于信息增益法选取柔鱼中心渔场的关键水温因子[J].上海海洋大学学报,2012,21(3):425-430
基于信息增益法选取柔鱼中心渔场的关键水温因子
Selection of key factors of water temperature in the fishing ground of Ommastrephes bartramii based on the information gain technology
  
DOI:
中文关键词: 信息增益  水温因子  柔鱼  北太平洋
英文关键词: information gain  water temperature factor  Ommastrephes bartramii  Pacific Ocean
基金项目:国家高技术研究发展计划项目(2007AA092201,2007AA092202);国家发改委专项(2060403);上海市捕捞学重点学科建设项目(S30702)
作者单位
易 倩 上海海洋大学 海洋科学学院 
陈新军 上海海洋大学 海洋科学学院 
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中文摘要:
      西北太平洋海域是我国鱿钓渔船重要的作业渔场之一。影响渔场的环境因子是渔业海洋学的重要研究内容,它有助于理解渔场形成机理和指导渔业生产。根据1998-2008年的8-10月在北太平洋海域(150°E~170°E)不同水层的温度和我国鱿钓船的生产资料,对柔鱼作业渔场分布及其与不同水层(海表面、55 m、105 m) 的温度、水温垂直结构(0~55 m和55~105 m)进行分析,并利用信息增益技术计算作业次数对应的各分类属性的信息增益值。结果表明,8-10月中心渔场的最适海表面温度呈现季节性变化,55 m水层和105 m水层最适温度在9月份相对较低,而对应的0~55 m的温度梯度较大。信息增益值结果表明,影响中心渔场的关键水温因子依次是0~55 m水层温度梯度、55 m水层温度、海表面温度、105 m水层温度和55~105 m水层温度梯度。
英文摘要:
      Ommastrephes bartramii distributed in the northwest Pacific is one of the important fishing grounds.The environmental factors are the important content of the study on fisheries oceanography, which is also helpful to understand the forming mechanism of fishing ground and creating some possibilities for providing certain scientific advice for the production of Chinese squid jigging fishery. Based on the fishing data collected by Chinese squid jigging fleets in the north Pacific Ocean (150°E-170°E), the temperature data between August and October from 1998 to 2008, the water temperature at different layers ( T0, 55 m, 105 m) and temperature structure (0-55 m and 55-105 m) in the fishing ground of Ommastrephes bartramii are analyzed. The information values of different classification attributes for environment factors are calculated by means of the information gain technology (IGT). The results show that the T0 in fishing ground seems to be varied seasonally from August to October. The water temperatures at 55 m and 105 m are lower and the temperature gradient at 0-55 m is higher in September. Based on the IGT, the results show that the key water temperature factors are the temperature gradient between 0-55 m, the water temperature at 55 m, the T0, the water temperature at 105 m and the temperature gradient at 55-105 m in turn.
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