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題 名 | 糖對蓮霧果皮花青素生合成的影響=Effects of Sugars on Anyhocyanin Biosysnthesis in Wax Apple Fruit Skin |
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作 者 | 廖秀真; 許仁宏; 林慧玲; 李國權; | 書刊名 | 中華農學會報 |
卷 期 | 185 1999.03[民88.03] |
頁 次 | 頁72-80 |
分類號 | 435.39 |
關鍵詞 | 糖; 蓮霧; 果皮; 花青素; 生合成; Wax apple; Anthocyanin; Regulation; Sugar; |
語 文 | 中文(Chinese) |
中文摘要 | 為探討蓮霧果皮花青素的生合成的影響因子,本試驗利用果皮離體培養技術,探 討不同種類與濃度的糖處理對蓮霧果實著色的影響,供作進一步研究蓮霧果皮花青素生合成 機制的基礎及田間實際栽培管理應用的依據。依試驗的結果得知,不論在幼果或成熟果的綠 色果皮培養,糖類(果糖、葡萄糖、麥芽糖及蔗糖)添加均可以增加花青素的含量,並隨著 添加的濃度增加而增加, 其中又以蔗糖的添加有最好的效果。 各糖類與皮花青素間均有 0.1% 水準極顯著的正相關,且相關係係數均高達 0.92 以上。 在葉綠素方面,幼果期的果 皮在加糖的處理中其葉綠素的含量均較不加糖的對照組低,成熟期的葉綠素差異則較小。 。 |
英文摘要 | The color of fruit, being one of the most important criteria for fruit quality, is found to associate closely with the popularity and price in the market in wax apples in Taiwan. As skin color reflects the presence of anthocyanin, an in vivo tissue-culture experiment was conducted to elucidate the existing relationship between the two and the potential influence of the added sugar on the anthocyanin content. Isolated skins at two developmental stages of the fruit were incubated on the liquid media containing different concentrations of sugar under a controlled environment. Results indicated the additions of sugar (fructose, glucose, maltose or sucrose) decreased the chlorophyll content and induced the synthesis of anthocyanin in the peel of either young or mature wax apple fruits. The degrees of enhancement were positively correlated with sugar concentrations. Sucrose was the most effective one among the four kinds of sugar tested. |
本系統中英文摘要資訊取自各篇刊載內容。