臺灣博碩士論文加值系統

番木瓜在貯運及銷售過程中容易產生病害，喪失商品價值，前人研究顯示肉桂醛處理能夠有效抑制真菌性病害發生，因此，本試驗使用肉桂醛處理，以探討肉桂醛處理對番木瓜果皮轉色及病害的影響，進一步釐清肉桂醛處理後對番木瓜果實抗氧化物含量及抗氧化酶活性的變化。
以8000倍肉桂醛處理木瓜果實疫病Phytophthora spp.，於PDA培養3天後能夠完全抑制菌絲生長。利用肉桂醛處理後於30℃催熟三天後再於25℃後熟三天使‘台農二號’番木瓜果皮轉色後更為橘紅，且果肉維持較高硬度，但病害發生情形卻相對較為嚴重。1000倍肉桂醛處理番木瓜果皮後經25℃後熟三天後超氧岐化酶(superoxide dismutase, SOD)活性沒有顯著差異，而過氧化氫酶(catalase, CAT)活性及比活性高於於對照組，抗壞血酸過氧化物酶(ascorbate peroxidase, APX) 比活性有降低的趨勢，且過氧化物酶(peroxidase, POD)活性也低於對照組。處理後番木瓜果皮之離子滲漏率、丙二醛(malondialdehyde, MDA)在後熟後有較低趨勢，抗氧化能力(FRAP)及抗壞血酸(ascorbic acid, AsA)有高於對照組趨勢，但是對總酚類化合物(total phenolic compounds, TPC)含量無顯著影響。整體來說，1000倍肉桂醛處理可能於催熟貯藏期間有助於維持模體系統之完整性，但在果實後熟後無法有效抑制病害。

Papaya fruits are susceptible to disease resulted in commercial loss during storage, transporting and marketing. Previous research indicated that cinnamon oil is able to inhibit the fungal pathogen infection in papaya fruit. Therefore, the objectives of this study is to evaluate the effect of cinnamon oil on fruit disease, color change of fruits’ peel, and the changes of the antioxidant content and antioxidant enzymatic activity of papaya fruits. Results from this study will help to clarify the function of cinnamon oil on fungal inhibition and its mechanism in papaya fruits.
Papaya fruit rot pathogens, Phytophthora spp., was treated with 8000 times cinnamon oil and the hyphae growth was completely inhibited. Papaya fruits’ peel color was relatively redder after treatment with cinnamon oil plus ripening for three days, and the pulp firmness was significantly higher than control, however, the disease index of treatment group was also significantly higher. After treatment with 1000 times cinnamon oil and ripening, papaya fruits’ peel showed no significant difference in superoxide dismutase (SOD) activity, but higher catalase (CAT) activity was found. Ascorbate peroxidase (APX) activity seems to be lower after treatment and ripening, and so did peroxidase (POD) activity. Meanwhile, papaya fruits treated with cinnamon oil displayed lower electrolyte leakage and malondialdehyde (MDA) content after ripening, and showed higher antioxidant capacity (FRAP) and ascorbic acid (AsA) content. No significant effectof cinnamon oil on total phenolic compounds (TPC) of papaya fruit can be observed. Overall, 1000 times cinnamon oil treatment may help to maintain cell membrane integrity, but cannot inhibit disease effectively.

摘要.......................................i
Summary....................................ii
目錄........................................iii
表目次.......................................v
圖目次.......................................vi
壹 前言 ....................................1
貳 前人研究.................................2
一、 肉桂醛對真菌性病害的抑制效果...........2
(一) 肉桂醛抑菌...........................2
(二) 肉桂醛對園產品採後品質之影響...........2
二、 番木瓜採後病害........................3
三、 病害與植物氧化逆境 .....................3
(一) 活性氧族..............................3
(二) 植物抗氧化系統.........................4
參 材料方法...................................6
一、 肉桂醛處理對木瓜果實疫病Phytophthora spp.菌絲在PDA培養下生長之影響..................................6
(一) 材料來源...............................6
(二) 試驗方法...............................6
(三) 調查項目...............................6
(四) 統計分析...............................6
二、 肉桂醛處理對‘台農二號’番木瓜果實品質、果皮抗氧化能力、抗氧化物含量及相關酵素活性之影響..................7
(一) 材料來源...............................7
(二) 試驗方法...............................7
(三) 調查項目...............................8
(四) 統計分析...................................14
肆 結果........................................15
一、 肉桂醛處理對木瓜果實疫病Phytophthora spp.菌絲在PDA培養下生長之影響...................................15
(一) 肉桂醛處理對Phytophthora spp.菌絲生長量之影響 ................................................15
(二) 肉桂醛處理對Phytophthora spp.菌絲生長之抑制率 ................................................15
二、 肉桂醛處理對‘台農二號’番木瓜果實品質、果皮抗氧化能力、抗氧化物含量及相關酵素活性之影響....................19
(一) 肉桂醛處理對‘番木瓜果實品質及果皮顏色之影響..19
(二) 肉桂醛處理對‘台農二號1’番木瓜果實果皮抗氧化能力、抗氧化物含量及相關酵素活性之影響..........................20
伍 討論...........................................44
一、 肉桂醛處理對木瓜果實疫病Phytophthora spp.菌絲生長之影響................................................44
二、 肉桂醛處理對‘台農二號’番木瓜果實品質、果皮抗氧化能力、抗氧化物含量及相關酵素活性之影響......................44
(一) 肉桂醛處理對‘台農二號’番木瓜果實品質及果皮顏色之影響
...................................................44
(二) 肉桂醛處理對‘台農二號’番木瓜果實果皮抗氧化能力、抗氧化物含量及相關酵素活性之影響 ...........................45
陸 結論 ...........................................49
參考文獻 ...........................................50

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