Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/28687
標題: 芒果果實發育及其對炭疽病菌感染之反應
Developmental Changes and Responses to Colletotrichum gloeosporioides in Mango (Mangifera indica) Fruits
作者: 甘佳娜
Suthikul, Kanjana
關鍵字: Mango;芒果;Fruit development;Colletotrichum gloeosporioides;果實發育;炭疽病
出版社: 園藝學系所
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摘要: 
炭疽病是造成芒果果實損失重要的病害之一。本研究調查芒果果實發育期間及採收後之特性變化,並調查果皮遭病菌侵入後之變化,以作為評估芒果果實貯藏力及對炭疽病之忍受度或敏感度的指標。`愛文´及`柴檨´芒果果實之發育為典型之單S型生長曲線,其果實發育可分為3個階段,果重和果實體積在第1階段時增加緩慢,在第2階段則快速增加,而第3階段則維持不變。果長、果寬及果實厚度之變化則與果重及果寬呈現相同之變化趨勢。α-Amylase活性則隨著澱粉的減少及糖類的累積而上升。芒果果實生長期間以果糖為主要的醣類,而蔗糖在成熟期間則緩慢增加。在果實成熟之初,蛋白質含量則劇烈增加,於滿花後第118天採收之芒果果實即具有經濟之食用品質。
本研究亦調查芒果果實採收後之生化變化。`愛文´及`柴檨´芒果果實之可溶性固形物在整個成熟過程中逐漸地增加。可滴定酸在果實成熟之初,含量最高,之後則逐漸減少。果實成熟期間,蔗糖為可溶性糖的來源。芒果果實貯藏期間,果糖含量低於蔗糖,並且逐漸降低。蛋白質含量在果實成熟期間約增加2倍,並在整個貯藏過程維持在最高量。芒果果實成熟時對炭疽病的敏感性高。
芒果果實成熟時,可溶性糖、α-Amylase活性及蛋白質的快速變化,可能是造成`愛文´及`柴檨´芒果果實對炭疽病敏感度增加的原因。
另外,本研究亦調查芒果果皮在接種炭疽病病菌後,醣含量及轉化

The most important disease responsible for losses in mango is anthracnose caused by Colletotrichum gloeosporioides Penz. Studying the changes in mango fruit characteristics during development and after harvest and the changes in mangoes peel after invading of fungi could be good indicators for evaluating the storability and the tolerance or susceptibility to anthracnose disease. ‘Irwin' and ‘Chai' mango fruits have a typical single sigmoid growth curve. The growth and development of ‘Irwin' and ‘Chai' mangoes can be roughly divided into 3 stages. There was little increase in both fruit weight and fruit volume in the first stage and increased remarkly over the second stage. The fruit weight and volume were constant throughout the third stage. Changes in fruit length, fruit width, and fruit thickness showed a similar trend to fruit weight and fruit volume in ‘Irwin' and ‘Chai' mangoes. Activity of α-Amylase increased concomitantly to starch decreasing and sugar accumulation. Fructose was the predominant sugar in fruit flesh during growing period while sucrose increased slightly during ripening. Protein content sharply increased at the onset of ripening. The fruit harvested 118 days after full bloom could reach or even surpass the commercially acceptable eating quality. The biochemical changes in mango fruit characteristics after harvest were determined. In ‘Irwin' and ‘Chai' mangoes, TSS was gradually increased throughout the ripening. TA was highest at the start of the ripening period and decreased gradually during the subsequent 8 days. The principle soluble sugar during the ripening period was sucrose. The level of its content increased slightly as storage advanced. The percentage of fructose was lower than sucrose and its content also went down slowly during storage. The protein content increased about two-fold during ripening and maintained at the highest level when it reached to the end of storage. The susceptibility of the fruits to diseases became greater when it reached the ripening period. Increased in biochemical markers, such as TSS, total soluble sugars, α-Amylase and protein, is an important feature during ripening of mango fruit. Therefore, it might be possible that the more rapid changes in those markers during fruit ripening leading to the more susceptible to anthracnose disease in ‘Irwin' and ‘Chai' mangoes. Changes in sugar content and invertases activity in peels of mango fruit after C. gloeosporioides Penz. inoculation were investigated. There was an increase in soluble sugar level and invertase activity after C. gloeosporioides Penz. infection as fruit ripening and storage advanced. A positive correlation was found between soluble sugar level, invertase activity and the degree of anthracnose disease symptom.
URI: http://hdl.handle.net/11455/28687
其他識別: U0005-2305200615001500
Appears in Collections:園藝學系

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