Taiwan Agricultural Research Institute Council of Agriculture, Executive Yuan
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行政院農業委員會農業試驗所簡介(93)
No full text本所創立民國前十七年，原稱「台灣總督府農業試驗所」，民國三十四年台灣光復，改稱「台彎省農業試驗所」，直隸行政長官公署。三十八年改隸台灣省政府農林廳，八十八年七月一日隸屬行政院農業員會
臺灣總督府中央研究所農業部彙報 第9號 麻豆文旦象皮病の豫防
No full text本報告為大正11年臺南州曾文郡麻豆所施行的文旦象皮病預防實驗結果。目的在改善麻豆文旦外皮色汙皺縮，稱為柑橘象皮病之病害，以達到提高市場購買率。內容包括藥劑噴灑的施行企畫、噴灑經過的記錄、實驗結果和結論、強度石灰硫黃合劑的配方與調製法以及藥價
臺灣總督府中央研究所農業部彙報 第34號 甘蔗地方品種試驗（大正十一年期）成績
No full text本報告係大正11年甘蔗地方品種實驗的成績，作為品種改良的參考。甘蔗依品種不同，不但發芽、生長狀況、病蟲害情形、採收量和化學成分會有顯著差異，就算品種相同，也因為栽培地方的氣候、土質、栽培法等環境的不同，實驗結果也會產生差異。因此本實驗的目的係在各地進行實驗，以選出適合當地的優良品種
臺灣總督府中央研究所農業部彙報 第58號 茶樹品種試驗成績 第一報告
No full text本報告為平鎮茶業試驗支所於大正9年至15年間，對所內六品種茶樹之栽培及製造進行實驗與調查，以及其研究成果的集錄。本文依序說明茶葉各品種的栽培法、氣象狀況、茶芽發育狀況、栽培成績及製造方法等
臺灣總督府中央研究所農業部彙報 第87號 臺灣北部水田裏作綠肥苜宿及青皮豆
No full text本文為有關臺灣北部水田在冬季休閒期栽種苜蓿與青皮豆等綠肥作物的試驗成績報告。內文主要有兩部分，分別就苜蓿與青皮豆這兩種綠肥作物的品種、栽培法、肥料價值與採種等要項加以探討，並針對其他的綠肥作物如大菜、碗豆、鳥豆及紫雲英等進行研究，最後將試驗成果整理為「綠肥作物分析表」，就水分、有機物、氮(窒素)、燐(燐酸)及鉀(加里)等綠肥作物的成分加以分析
Investigation on Composition Changes of Sour and Sweet Substances During the Fruit Development of Lychee (Litchi chinensis Sonn.)
No full text為探討荔枝果實發育過程酸甜口感成份之質量變化，調查‘台農6號’、‘台農2號’與‘玉荷包’荔枝果實生育過程之園藝性狀。果實發育過程，三個荔枝品種果重增加趨勢，均呈現S型生長曲線。‘台農6號’為3-4g的大子品種，著果後第8週果肉才明顯增長。‘台農2號’為小子品種，平均種子重1g以下，‘玉荷包’為高焦核（chicken - tongue seed）比例品種，種子平均重量低於0.5g。‘台農2號’與‘玉荷包’皆於著果後第6週，果肉即開始增長，成熟果實之果肉率較‘台農6號’高。‘台農6號’於著果後第11週可滴定酸仍有0.5%，此時果皮鮮紅美觀，花青素與葉綠素含量比值接近5，但果實酸度偏高，待著果後第12與13週可滴定酸降至0.3%與0.2%時，果皮色澤較偏棗紅色時適口性較佳，為合宜之採收成熟度。三個品種可溶性固型物含量於中果期即已達18-20°Brix，品種間差異不大。果實酸甜口感主要由有機酸的含量所控制，其中又以蘋果酸為主。‘台農6號’的蘋果酸含量顯著高於‘玉荷包’與‘台農2號’。‘台農2號’的蘋果酸含量最低，為本試驗中糖酸比最高的品種。而‘玉荷包’糖酸比介於兩品種之間，口感甜中帶酸。
In order to investigate the composition of sour and sweet substances during the fruit development of lychee, we recorded the horticultural traits of the development of lychee varieties Tainung No.6, Tainung No.2 and Yu-Her-Pau. The results showed that the fruit weight increase of these three varieties was analogous to S - type growth curve. Tainung No. 6 was a large-seeded variety with average seed weight of 3 to 4 grams, and its arils began to grow 8 weeks after fruit setting. Tainung 2 is a small-seeded one with average seed weight less than 1 gram and Yu-Her-Pau is in high proportion of chicken-tongue seeds. The average seed weight of both varieties was less than 0.5 grams, and arils of both began to grow 6 weeks after fruit setting, while the aril rate of mature fruits was higher than that of Tainung No.6. The titratable acidity (TA) of Tainung No.6 fruit was 0.5% at 11 weeks after fruit setting, with the peel being bright red, and the ratio of anthocyanin to chlorophyll content was close to 5, but the acidity of fruits was high. At the 12th to 13th week after fruit setting, the peel color turned into burgundy and became more suitable for harvest with the TA declined to 0.2 to 0.3%. The total soluble solids (TSS) of three varieties could reach 18 to 20 °Brix in the middle fruit stage, but there was no significant TSS difference between these varieties. The sweet and sour taste of the fruit was mainly determined by the content of organic acids. Malic acid was the main composition of organic acid, and the malic acid content of Tainung No.6 was significantly higher than that of Yu-Her-Pau and Tainung No.2, with Tainung No.2 being the lowest. This made Tainung No.2 the highest sugar-to-acid ratio variety in this test, and that of Yu-Her-Pau was between the other two varieties
