臺灣博碩士論文加值系統

受全球氣候暖化影響秋冬氣溫逐年上升，進而影響台灣冬季蓮霧果實花青素的形成。‘粉紅種’蓮霧果實於低溫下果色紅，而‘大圓葉種’蓮霧在夏天高溫下仍能轉為紅色，試驗分析兩品種之花青素、苯丙胺酸裂解酶(phenylalanine ammonia-lyase, PAL)和乙烯抑制劑與著色之關係，以了解兩品種花青素生合成之差異。
　　‘粉紅種’蓮霧矢車素含量為7.5×10-3 mg cm-2，而‘大圓葉種’蓮霧矢車菊素高峰出現的時間與標準品不同，可能為其它花青素。‘粉紅種’蓮霧PAL活性於幼果期較高而後下降，花後48天又快速上升，PAL活性與花青素含量呈正相關(r=0.461*)；‘大圓葉種’蓮霧PAL活性同樣於幼果期較高，花後44天開始下降，花後58天逐漸上升，接近成熟時PAL活性趨近平緩，且PAL活性與花青素含量無相關性(r=-0.132)。夏天高溫‘粉紅種’蓮霧果色較冬果淡，但不影響‘大圓葉種’蓮霧之果色，而高溫下兩品種之PAL活性皆降低。‘新市仔’蓮霧果萼端PAL活性與‘粉紅種’和‘大果種’無顯著差異，表示紅色和綠色品種的蓮霧皆會藉PAL的作用進行類苯基丙烷醇途徑(phenylpropanoid pathway)形成酚類物質。
　　接著探討乙烯抑制劑與著色之關係，‘大圓葉種’蓮霧於花青素合成期間果實施用乙烯抑制劑－1-環甲基丙烯(1-methylcyclopropene, 1-MCP)、AVG (aminoethoxy-vinylglycine)或AIB(α-aminoisobutyric acid)果色仍可順利轉紅，推測花青素生合成較不需要乙烯參與；‘大果種’蓮霧於果實發育期間施用1-MCP果色較不紅，‘粉紅種’蓮霧於花後41和48天施用AIB果色較不紅，表示‘粉紅種’蓮霧花青素合成需要乙烯的參與。由以上結果顯示，‘粉紅種’蓮霧PAL活性與花青素含量呈正相關，且高溫會抑制PAL活性；施用乙烯抑制劑使‘粉紅種’蓮霧著色不佳，而‘大圓葉種’蓮霧PAL和花青素無相關性，且施用乙烯抑制劑不影響果色，故‘粉紅種’和‘大圓葉種’的著色機制不同，可能為造成兩品種在高溫下著色程度不同原因之一。

　Recently, global warming has caused gradual increase in temperature during autumn and winter seasons. This may affect the formation of anthocyanin in wax apples in Taiwan. The peel color of ‘Pink’ wax apple is red at lower temperatures, but the peel color of ‘Big Round Leaf’ wax apple is red at higher temperatures. In order to understand the differences in anthocyanin biosynthesis between the two cultivars, we first analyzed the anthocyanin composition of these two cultivars, then we analyzed how phenylalanine ammonia-lyase (PAL) activity and ethylene inhibitors affect the fruit coloring of wax apples.
　　The content of cyanidin of ‘Pink’ wax apple fruit was 7.5×10-3 mg cm-2, but the cyanidin in ‘Big Round Leaf’ wax apple fruit could not be detected so it may be another anthocyanin from. Phenylalanine ammonia lyase (PAL) activity of ‘Pink’ wax apple fruits was higher during the immature stage, gradually decreased, and then increased at 48 days after full bloom (DAFB). There is positive relation(r=0.461*) between the activity of PAL and the content of anthocyanin in ‘Pink’ fruit. PAL activity of ‘Big Round Leaf’ wax apple fruits were similar to ‘Pink’ during the immature stage, decreased at 44 DAFB, and increased gradually at 58 DAFB. When the ‘Big Leaf’ fruits were near mature, the PAL activity have no change. There was no correlation between the activity of PAL and the content of anthocyanin (r=-0.132). In summer, the peel color of ‘Pink’ fruit is lighter than in winter, but the peel color of ‘Big Round Leaf’ fruit show no significant difference during February-July. There are low PAL activity of the two cultivars in the summer season. PAL activity of ‘Sin Shi’(a green cultivar) fruit was not significantly different from ‘Pink’ and ‘Big Fruit’. The results suggested that the wax apple fruits of red and green cultivars synthesize phenolic compound through the phenylpropanoid pathway.
　 Furthermore, we studied the relationship between ethylene inhibitors and fruit coloring. ‘Big Round Leaf’ wax apple fruits were still red even after application of ethylene inhibitors－1-MCP(1-methyl-cyclopropene), AVG(aminoethoxy-vinyl glycine) or AIB (α-amino-isobutyric acid)－during anthocyanin synthesis. We speculated that ‘Big Round Leaf’ wax apple fruits don’t need ethylene to participate in anthocyanin synthesis. ‘Big Fruit’ wax apple fruits was lighter when 1-MCP was applied during fruit development and ‘Pink’ wax apple treated with AIB at 41 and 48 DAFB was, too. The results suggested that ‘Pink’ wax apple fruits need ethylene to participate in anthocyanin synthesis. In conclusion, the results show that in ‘Pink’ wax apple fruit, the relationship between PAL activity and anthocyanin is positive; high temperature will inhibit the activity of PAL; and ‘Pink’ wax apple fruits have poor color when treated with ethylene inhibitors. In ‘Big Round Leaf’ wax apple fruit, PAL activity and anthocyanin have no relationship and the color didn’t change when ethylene inhibitors were applied. The mechanism in ‘Big Round Leaf’ wax apple fruit is different to ‘Pink’, so it may be the reason why the fruit of the two cultivars show different fruit coloring temperature.

目錄
中文摘要…………………………………………………………………………………i
Summary………………………………………...………………………………………ii
圖目錄…………………………………………..………………………………………vi
表目錄…………………………………………………………………………………viii
壹、 前言…………………………………………...……………………………………1
貳、 前人研究……………………………………...……………………………………2
一、蓮霧概述……………………….………………………………………………2
二、花青素介紹和影響花青素形成之因子..…………………………………..4
參、 材料與方法…………………………………………………………………….…15
一、蓮霧果實色素之分析和在不同花後階段的品質……………………….15
二、‘粉紅種’和‘大圓葉種’蓮霧夏季果實品質之分析………..…………….19
三、九種不同蓮霧品種的品質和苯丙胺酸裂解酶活性……………………21
四、施用1-MCP對果實品質和苯丙胺酸裂解酶活性之影響……………...23
五、噴施AVG和AIB對‘粉紅種’和‘大圓葉種’蓮霧果實之影響………....24
肆、 結果…………………………………………………………………….…………25
一、蓮霧果實色素之分析和在不同花後階段的品質……………………….25
二、‘粉紅種’和‘大圓葉種’蓮霧夏季果實品質之分析……………….……..26
三、九種不同蓮霧品種的品質和苯丙胺酸裂解酶活性……………………26
四、施用1-MCP對果實品質和苯丙胺酸裂解酶活性之影響………..…….27
五、噴施AVG和AIB對‘粉紅種’和‘大圓葉種’蓮霧果實之影響…..……..27
伍、 討論……………………………………………………………………………….57
一、蓮霧果實色素之分析和在不同花後階段的品質……………………….57
二、‘粉紅種’和‘大圓葉種’蓮霧夏季果實品質之分析…………….………..58
三、九種不同蓮霧品種的品質和苯丙胺酸裂解酶活性……………………58
四、用1-MCP對果實品質和苯丙胺酸裂解酶活性之影響………….……..59
五、噴施AVG和AIB對‘粉紅種’和‘大圓葉種’蓮霧果實之影響………... 59
陸、 結論……………………………………………………………………………….61
參考文獻……………………………………………………………………………….62

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