乳酸鈣葉面施肥對絲瓜葉片礦物元素濃度之影響

'七美'絲瓜利用不同濃度乳酸鈣葉面施肥後，主蔓與側蔓上的葉片中，以噴施0.05M乳酸鈣者有較高的鈣濃度，且可轉運至較頂端葉位之葉片;進一步在0.O5M乳酸鈣添加Break-Thru(界面活性劑)噴施葉面後，可增進乳酸鈣之吸收轉運效率，並防止葉面發生鈣之沉澱反應。‘Chi Mei'luffa after foliar spraying with 50mM calcium lactate had higher Ca concentrations in leaves of the main and branch stems than the rest of the leaves. In the meantime, calcium lactate plus surfactant ‘Break-Thru'application to leaves increased calcium absorption and transportation in the ‘Chi Mei'luffa plants

番石榴果實褐化與乙烯之關係

本試驗調查番石榴幼果採收後果實褐化的發生與乙烯間之關係。'梨仔拔'和'水晶拔'幼果採收後果皮逐漸變暗，由深綠色轉變為紅褐色，且二品種皆具有假性更年性(Pseudo-climacteric)的現象，並出現乙烯高峰。但當乙烯釋放率明顯上升時，酚類化合則有下降之趨勢，再以AVG及l-MCP處理幼果皆無法有效抑制果實褐化，此結果顯示，幼果採收後的褐化可能和乙烯產生無直接相關。此外，幼果採收後酚類化合物有累積現象，可能由於新陳代謝加速，促進老化，造成細胞內胞器間膜之區隔作用消失，造成褐化反應，而使幼果產生褐化現象。The objectives of this experiment were to investigate the ethylene biosynthesis and browning reactions of harvested guava fruitlets. 'Shui-Jing' and 'Li-Tzy Bar' fruitlets after harvest possessed pseudo-climacteric phenomenon with apparent peak ethylene release and accompanied peel browning. Since AVG (inhibitor of ethylene biosynthesis) and 1-MCP (inhibitor of ethylene action) treatments had no alleviation effect indicating the browning of harvested fruitlets had nothing to do with ethylene per se. in addition, phenolic compound was accumulated of fruitlets after harvest. The results suggest that owing to high catabolism and senescence induced membrane breakdown and browing reactions of fruit let after harvested

‘牛心柿’酒精脫澀機制之研究

The objectives of this experiment were to investigate the changes in fruit composition and the factors involved in deastringency of the ‘Bull Heart” persimmon (Diospyros kaki L.) fruit during ethanol treatment. The astringency was removed completely from persimmon fruit by 5ml/kg ethanol treatment for 3days at 30℃. Ethanol in persimmon fruit increased after treatment. Three ADH isozymes were found 2days after ethanol treatment. And then appearance of these three isozymes became more prominence. Acetaldehyde in persimmon fruit by ethanol treatment didn't accumulated until the astringency removed completely. The data suggest that acetaldehyde may not be a key factor of deastringency.本試驗之目的為探討'牛心柿'以酒精脫澀處理期間果實之生理變化及脫澀因子。以5 ml/kg酒精密閉處理之柿果在30°C條件下3天後即可完成脫澀。隨處理天數增加，酒精之累積逐漸增加。脫澀處理後第2日即可發現酒精去氫酵素的表現，且隨處理天數增加，其表現量有增加之情形;而乙醛的累積在柿果完成脫澀前並未發現，顯示乙醛可能並非脫澀機制中之關鍵因子