臺灣博碩士論文加值系統

紅龍果為近年來發展極為快速的新興果樹，因栽培容易、適應性廣，深受栽培者喜愛。然而隨著栽培面積的增加，連帶病害問題也逐漸浮現，其中以莖潰瘍病(Neoscytalidium dimidiatum)為害最為嚴重，會造成肉質莖潰爛，果實表皮出現塊狀褐斑，嚴重降低商品價值。針對此病害，除了使用化學藥劑防治外，篩選出具有抗病之品系，也是一種有效的解決方式。‘小梅’紅龍果為紅肉種，肉質莖具備短刺特色，管理上不易被刺傷，但普遍認為此類型果實品質差，風味淡薄，因此栽培者並不多。本研究將探討‘小梅’紅龍果之結果特性、果實品質及莖潰瘍耐病性，並進而評估該品系紅龍果是否具備成為商業栽培種之潛力。

為探討植株結果特性，分別進行自花、自然與人工等不同的授粉方式，結果顯示不同授粉方式皆可著果，且果實大小、重量、醣度與酸度於各處理間均無顯著差異，證實‘小梅’品系具備自交親和之特性。果實品質的部分，成熟的‘小梅’果實平均果重623 g，果心的可溶性固形濃度為20.6°Brix，可滴定酸0.25%，果肉略帶有草香味。病害耐受性試驗，以潰瘍病孢子懸浮液(106 spore/mL)接種於成熟的果實與肉質莖上，於果實接種後11日的結果顯示，‘大紅’品系果實耐病力最差，罹病指數達5(80-100%病斑面積)；而‘小梅’、‘富貴紅’與‘越南白肉’較耐病，果實罹病指數介於2-4之間(20-80%病斑面積)。而在肉質莖部分，接種後19日，‘小梅’與‘宜蘭紅肉’的病斑直徑分別為0.13cm與0.61cm，顯示出‘小梅’成熟的肉質莖具有高度的耐病性。整體而言，‘小梅’紅龍果於結果特性、果實品質及耐潰瘍病等性狀具有成為商業栽培種之潛力。

Pitaya is a new and rapidly progressing fruit crop in Taiwan. It is popular among growers, due to its easy cultivation and wide adaptability. However, as the cultivated area increases, the associated disease problems also gradually emerge. Among them, stem canker disease (Neoscytalidium dimidiatum) is the most serious, which causes rotten stem, and lumpy brown spots in fruit skin, and significantly reduces the quality of pitaya fruit. To control this disease, in addition to the application of chemical agents, screening of disease-resistant lines is also an effective strategy. ‘Mei’ is a red pitaya cultivar and its stem has short thorn characteristics and does not stab farmers in corp management. However, it is generally believed that its fruits have inferior quality and light flavor. This study first investigated the fruit setting, quality and disease tolerance to stem canker in ‘Mei’ Pitaya, and then evaluated whether this pitaya cultivar has the potential to become a commercial cultivar.

The characteristics of fruit setting, self-pollination, open-pollination and hand-pollination experiments were conducted. Our results showed that all different pollination methods might result in fruit setting, and there were no difference in fruit size, weight, total soluble solid (TSS) and titratable acidity (TA) among different pollination methods, suggesting that ‘Mei’ pitaya is self-compatibility. In terms of fruit quality, the average mature fruit weight in ‘Mei’ was 623 g, TSS was 20.6° Brix (center of flesh), and TA was 0.25% with a slightly grassy aroma in flesh. For the disease tolerance test, the spore suspension (106 spore/mL) was inoculated on the mature fruit and the stem. Our results showed that 11 days after inoculation, the disease tolerance of ‘Da hong’ is the worst with the disease severity index reaches 5 (80-100% rotted area). ‘Mei’, ‘Fu gui hong’ and ‘Vietnamese white’are more tolerant to disease with the fruit disease severity index between 2-4 (20-80% rotted area). In the stem portion, the lesion diameter of ‘Mei’ and ‘Yi lan’ at 19 days after inoculation were 0.13cm and 0.61cm. Results from this study indicated that the mature stem of ‘Mei’ has high disease resistance. Taken together, ‘Mei’ pitaya has the potential of becoming a commercial cultivar based on its fruit setting, quality and stem canker disease tolerance.

摘要 i
Summary ii
目次 iii
圖目次 iv
表目次 vi
壹、 前言 1
貳、 前人研究 2
一、 無刺紅龍果的來源與潰瘍病耐病力 2
二、 紅龍果的生長、開花與著果習性 3
三、 紅龍果果實生長及發育 3
四、 紅龍果病害 6
五、 植物防禦系統 8
參、 材料方法 10
一、 ‘小梅’紅龍果的開花授粉方式對果實生長及品質之影響 10
二、 ‘小梅’紅龍果果皮轉色期間果實品質之變化 12
三、 ‘小梅’紅龍果果實與商業品系果實品質之比較 14
四、 ‘小梅’紅龍果與商業品系紅龍果果實潰瘍病接種耐病試驗 17
五、 ‘小梅’紅龍果與‘宜蘭紅肉’紅龍果肉質莖潰瘍病耐病之比較 20
肆、 結果 22
一、 ‘小梅’紅龍果的開花授粉方式對果實生長及品質之影響 22
二、 ‘小梅’紅龍果果皮轉色期間果實品質之變化 26
三、 ‘小梅’紅龍果果實與商業品系果實品質之比較 30
四、 ‘小梅’紅龍果與商業品系紅龍果果實潰瘍病接種耐病試驗 37
五、 ‘小梅’紅龍果與‘宜蘭紅肉’紅龍果肉質莖潰瘍病耐病之比較 47
伍、 討論 57
一、 ‘小梅’紅龍果的開花授粉方式對果實生長及品質之影響 57
二、 ‘小梅’紅龍果果皮轉色期間果實品質之變化 58
三、 ‘小梅’紅龍果果實與商業品系果實品質之比較 58
四、 ‘小梅’紅龍果與商業品系紅龍果果實潰瘍病接種耐病試驗 59
五、 ‘小梅’紅龍果與‘宜蘭紅肉’紅龍果肉質莖潰瘍病耐病之比較 60
陸、 結論 62
柒、 參考文獻 63

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