棗果皮褐斑生理之研究
Other Title
Study on Physiology of Jujube fruit peel pitted browning
Journal
農業試驗所鳳山熱帶園藝試驗分所成果發表研討會專刊
Pages
7-20
ISBN
978-626-7368-90-9
Date Issued
2024-01
Author(s)
Abstract
棗果皮上的褐斑，造成果實外觀品質下降，本研究以「台農9 號-新蜜王」品種為材料，經試驗觀察褐斑之病徵發生於二次膨大期，初期為白色斑點，解剖顯示褐斑發生位置僅於果皮未深入果肉，於電子顯微鏡下觀察到此時果皮在氣孔周遭產生細微的新月形裂縫，隨後裂口木栓化而呈褐色斑點，在全果元素分析其全氮跟鉀元素差異不顯著，褐斑果鉀元素平均含量1836.5 ppm 較無褐斑含量1603.5 ppm 為高；在鈣含量則是以無褐斑的平均269 ppm 較褐斑209.25 ppm 為高；在鉀/鈣比例上在褐斑的平均為8.86 高於無褐斑的6；果皮與果肉在元素比值方面，Ca/ Mg, Ca/ K, Ca/ (Mg+ K)比值皆褐斑的數值高於無褐斑，果皮的數值大於果肉。在田間褐斑改善試驗結果方面，不同營養液處理試驗，以液鈣處理棗果褐斑的程度為3.59 較對照組4.75 有顯著下降；溫室栽培下無農藥處理組合則整體褐斑程度僅為0.18，褐斑發生率下降至12.5%。
Brown spots on the jujube fruit peel, resulting in a decrease in fruit appearance quality. This study use ‘TN 9-New Honey King’ variety for experimental material. It has been observed through experiments that the symptoms of brown spots occur in the secondary expansion stage. Initially as white spots, The dissection showed that the brown spots occurred only in the pericarp and did not go deep into the pulp. Under the electron microscope, it was observed that the pericarp had formed crescent-shaped cracks around the stomata, and then the cracks corked and turned into brown spots. In the elemental analysis of the whole fruit, there is no significant difference in the total nitrogen and potassium elements. The average content of potassium in the fruit with brown spots is 1836.5 ppm, which is higher than that of 1603.5 ppm without brown spots; in terms of calcium content, the average content of potassium without brown spots is 269 ppm, which is higher than that of 209.25 ppm. In terms of potassium/calcium ratio, the average value of brown spot is 8.86, which is higher than 6, that of non-brown spot; in terms of element ratios of peel and pulp, the ratios of Ca/Mg, Ca/K, Ca/(Mg+K) are all higher than those of brown spot. Likewise, the value of the peel is greater than that of the pulp. Under the field survey, the experiment of brown spot improvement appeared that in different nutrient solution treatment, liquid calcium spraying significantly improved the degree of reducing brown spot; compared with the control group, it dropped from 4.75 to 3.59; The spot degree is only 0.18. As to greenhouse cultivation without pesticide treatment, the overall brown spot degree is only 0.18, and the incidence of brown spot dropped to 12.5%.
Event(s)
農業試驗所鳳山熱帶園藝試驗分所成果發表研討會
Proceedings of the Symposium on Research Results of FTHES, TARI
Subjects
印度棗
果皮
褐斑
鈣
jujube (ziziphus maruitiana lam.)
peel
pitteed browning
Calcium
Publisher
農業部農業試驗所
Type
conference paper
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no.241-2.pdf
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2.58 MB
Format
Adobe PDF
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