臺灣博碩士論文加值系統

本試驗觀察中發現''越南白肉種''及''DR3紅肉種''紅龍果(Pitaya, Hylocereus undatus Britt. & Rose)之花粉為具3發芽溝(3-colporate) 之橢圓形(oval-shaped)花粉，赤道面為扁球形，極面則為圓球形；花粉外壁紋飾之特色為呈短刺狀紋飾，具有小刺狀之突出，並與小孔穴相間。兩品種之花粉在形態上差異不顯著。
最適合紅龍果花粉發芽培養基之蔗糖濃度為25%，pH值範圍為5~6，硼酸、鈣濃度均為100ppm，溫度範圍則在25~30℃之間。紅龍果之花粉發芽率隨著其在室溫下貯藏時間之延長而降低。''DR3紅肉種''之花粉於開花後24小時，''越南白肉種''於開花後36小時喪失其發芽能力。在調查中''DR3紅肉種''之花粉發芽率均遠較''越南白肉種''為低。
本試驗調查白肉及紅肉種紅龍果之果實發育與內部成分的變化情形，發現兩品種之生長曲線極為相似均呈單S型。果實越成熟其果形越趨於圓球形。在果實發育期中，兩種紅龍果間在可溶性固形物、酸度及糖酸比上之變化情形相似。在果實比重與含水量上，兩種紅龍果之變化情形不同。白肉種之比重隨果實發育天數而增加，含水量則於花後之前3週逐漸下降，而後開始上升；紅肉種紅龍果之比重於果實發育初期呈下降趨勢，至花後第2週開始上升，含水量則隨果實發育天數而增加。
成熟之白肉及紅肉種紅龍果在果寬、果重、體積、可溶性固形物及澱粉含量上差異不顯著，果長、果形係數、果實硬度、果皮重量以及果實中含有之種子數上白肉種者較紅肉種為高。紅肉種在果實比重、果肉含水率及全可溶性糖含量上均較白肉種為高。白肉種紅龍果之主要可溶性糖類為還原糖。紅肉種紅龍果則以非還原糖為主。在同品種之果實中，隨著種子數的增加，果實重量亦隨之增大。

Pollen of dragon fruit (Pitaya, Hylocereus undatus Britt. & Rose)was oval shaped with three colporate. Tropic face and polar face of pollen was flatted round and round shape, respectively. Small needle like obstacle within small holes were found on pollen surface. No significant difference was found on pollen morphology of red and white flesh dragon fruit.
The best medium condition for dragon fruit pollen germination in vitro on sugar concentration, pH value, boric concentration, Ca concentration, and germination temperature were 25%, pH 5-6, 100 ppm, 100 ppm, and 25-30℃, respectively. Pollen germination percentage decreased as storage period increased under room temperature. Pollen germination of dragon fruit cv. ''DR3'' and ''Vietnam White Flesh'' loss 24 hours and 36 hours after anthesis. Pollen germination of ''DR3'' was far higher than that of ''Vietnam White Flesh'' in this study.
This study was trying to understand the fruit development and fruit content change of white and red flesh dragon fruits(Pitaya, Hylocereus undatus Britt. & Rose) . Growth curve of two cultivars tend to be single sigmoid curve and very similar. As fruit growth more mature, the shape is rounder. During the mid stage of fruit development, change of soluble solid, acidity, and TSS/Acidity ratio in two cultivars was similar. However, change of fruit gravity and water of two cultivars were different. As white fruit grew larger, the fruit gravity increased and water content decreased three weeks after anthesis, increased thereafter. Fruit gravity of red flesh cultivar decreased during the early stage of fruit development, increased two weeks after anthesis. Water content of red flesh cultivar increased as fruit grew further.
Fruit width, fruit weight, fruit volume, soluble solid, and starch content of mature red and white flesh dragon fruit were not different significantly. Fruit length, fruit shape index, fruit firmness, fruit peel weight, and seed number of white flesh cultivar were larger than that of red flesh cultivar. Fruit gravity, fruit water content, total soluble solid of red flesh cultivar were higher than that of white flesh cultivar. Main soluble solid of white and red flesh dragon fruit were reduction sugar and non-reduction sugar, respectively. As seed number increased, fruit weight increased within the cultivar.

前言……………………………………………………………………1
前人研究………………………………………………………………6
材料與方法………………………………………………………….17
結果………………………………………………………………….28
討論………………………………………………………………….66
結論………………………………………………………………….75
中文摘要…………………………………………………………….78
英文摘要…………………………………………………………….80
參考文獻…………………………………………………………….81

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