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Effects of Temperature and Light Intensity on Coloration of Grapeberry Cultured in Vitro
|關鍵字:||Grapeberry;葡萄果實;Anthocyanin;Flavonoid;花青素;類黃素||Project:||Horticulture NCHU, Volume 29, Issue 4, Page(s) 1-14.
興大園藝, Volume 29, Issue 4, Page(s) 1-14.
本試驗研究，以影響花青素蓄積的光照及溫度條件，利用離體培養對照戶外環境。本研究此紅'及'巨峰'葡萄果粒為材料，利用離體培養以溫度30°C、25°C、20°C及光度180μmol m-2s-l、120μmolm-2s4、60μmol m-2 s-l、黑暗等共6種處理進行調查，探討各因子對於類黃素及花青素組成的變化影響。結果得知，25°C、2O°C及強光180μmol m-2 s-1 處理均具有促進類黃素、花青素之蓄積效果。
The study used the ‘Honey Red'and ‘Kyoho'grapeberry, exploring the light and temperature factors that influence the composition of anthocyanin. Grapeberry was tested with six treatments to investigate the effects of the composition change of anthocyanin and flavonoid. Using cultivating in vitro, the temperature was controlled to 30∘C,25∘C,and the light was controlled to 180 umol m-2s-1, and 60 umol m-2s-1, as well as the darkness treatment. The findings indicated that there were effects of increasing accumulation of flavonoid and anthocyanin via the treatment of 25∘C, 20∘C, and intensive light, 180 umol m-2s-1.The above treatments were consistent with the results that cultivated outdoors.
|Appears in Collections:||第29卷 第04期|
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