Taiwan Agricultural Research Institute Council of Agriculture, Executive Yuan
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Observation of Vegetable Crop Production in Japan
No full textThe observation trip to Japan made in November 1967 was primarily for the study of research, production and marketing of vegetable crops in that country. The advanced research programs conducted by both the Japanese government agricultural stations and the country's private seed companies are manned by competent scientists with adequate, equipment and facilities. The visiting group was highly impressed with the rapid strides made in cultural methods, varietal improvement, handling techniques of grading and packaging as well as the streamlining of marketing channels, which can serve as an example for us.
As a result of rapid industrialization in recent years, Japan is actually faced with the problem of labor shortage in the rural areas. Consequently, the following conditions were noticed to have developed in vegetable production in Japan:
1. Increased yield per unit area ass achieved by better cultural and varietal improvements.
2. Vegetable crops of high nutritive and economic value are greatly increased due to consumers' advanced knowledge of the science of food values and the attractive market price
3. Much decreased production of crops requiring excessive and intensive labor, such as deep-rooted crops of radish and edible burdock, was observed, and further reduction in planting acreage and production is expected in the near future.
4. In spite of the great strides made in research and production of vegetable crops, price fluctuations are still unavoidable due to climate and market complexities.
5. Easily obtained equipment, facilities and industrial supplies at low cost as well as well organized marketing channels in Japan are instrumental in bringing about the rapid agricultural development.
6. Any country interested in exporting fresh vegetables into Japan in the not too distant future, such preparatory work as selecting suitable varieties and modernizing grading, packing and shipping facilities must be done right away so as to meet the increasing demand on the Japanese market
Studies on the Improvements of Quality and Yield of Asparagus of Taiwan Ⅱ. Factors Affecting the Effect of Hydrocooling Asparagus Spears
No full text筍農使用之小型水冷容器質料宜選擇質輕，保溫性強之普利龍保溫箱，大小以25×32×36cm爲適。冰塊重，冰塊表面積與相對熱傳導有關係，水冷時冰塊愈小，增加之表面積愈大，熱交換亦愈速。8塊2.5kg/8及16塊2.5kg/16大小之冰塊在75分鍾後將水溫降至4℃，與蘆筍最適之貯運溫度5℃相近，且可維持將近5小時之久。冰塊加量對於水冷效果有影響，相當冰塊重二倍之水量，不僅水冷效果佳，且可維持4~5℃達6小時之久。食鹽用量對於冰融解速率及溫度朋影響但不實用。展著劑如Triton 1991對熱之傳導有阻礙，對於提高水冷效果似無多大裨益。規模大之蘆筍檢收站宜設計一套噴洒式水冷槽供嫩莖預冷處理之用，並宜製繪水冷圖標，供水冷作業人員實際操作之參考。
Hydrocooling can be an economical and effective protection against loss of eating quality in asparagus after harvest. And the factors affecting the effects of hydrocooling and applicable measures were studied to promote the asparagus quality of Taiwan.
Asparagus growers should select 25×32×36cm^2 sized polylon box for hydrocooling asparagus spears. Since the weight of ice pieces and total surface area exposed to coolant water have relation to the relative heat transfer of such areas. The smaller piece of ice used, the larger the increase in surface area and the faster heat transfer and exchange, during hydrocooling 8 places of 2.5 kg/8 and 16 pieces of 2.5 kg/16 sized ice chunks can cool the water coolant to 4℃ in 75 minutes and keep at 3℃, the preferable temperature of asparagus for 5 hours The amounts of water added to ice pieces affected the effectiveness sod efficiency of hydrocooling. For example, addition of water which was 2 times weight of ice pieces had good effect of hydrocooling and kept cold water at 4-5℃ for 6 hours. The amounts of salt added to ice pieces showed the effect on the ice meltage and temperature. However, the addition of wetting agent ouch as Triton 1991 in the cooling water didn't show any good effect of hydrocooling. Large scale asparagus packing house or lot should equip a set of shower type hydrocooler and recirculate the cold water as much as possible to save the cost of hydrocooling asparagus. And also construct appropriate hydrocooling nomographs to predict unknown temperature or time for general on-the-job use and particular commercial operation
Effect of Soil Temperature on Radish Yellow Pathogen
No full text蘿蔔黃葉病的發生程度，深受環境因子中溫度的影響。根據試驗結果顯示，黃葉病在25±3℃時發生浪爲嚴重，而較高或較低的溫度皆會使病害降低。經進一步探討溫度對病原菌的影響，發現溫度愈低，病原菌的成活率愈高；在24-28℃最適於病原菌的生長。測定胞子發芽結果，雖在水瓊脂(water agar)上，胞子及厚膜胞子最適溫略有差異（前者28℃，後者24℃），但發芽管長度均以28℃最爲適合；土壤厚膜胞子之測定結果亦以28℃爲較適合發芽之溫度。
Disease incidence of radish yellows caused by Fusarium oxysporum f. sp. raphani Kend et Snyder. , was influenced by change of temperature. In our experiments, we found that the optimum temperature for disease development was 25±3℃, and the disease severity was significantly decreased by lower or higher of temperature. The pathogens grow on Czapek's agar at 8-36℃, with optimum at 20-28℃. It was found that survival of the pathogen in soil gave longer period in lower temperature than higher temperature. The optimum temperature (28℃) for germination of conidia and chlamydospore was hardly any different in soil or on water agar, except 24℃ was better for germination of chlamydospore on agar, but 28℃ still was best for germ tube development
Study on Isozyme Variation in Malate Dehydrogenase and 6-phosphogluconate Dehydrogenase of Peach
No full text本試驗利用澱粉膠體電泳探討56個桃品種之MDH及PGD同功異構酶異性，其中MDH共有六種酶型(A, A', B, C, C', D)，低溫需求量高之品種中，有42.4%屬於MDH-B，而低溫需求量少之品種中，則有67%屬於MDH-A。分析MDH遺傳顯示A和C是同一基因座上的兩個共顯性因子。MDH-D型品種之開放授粉後代分離爲A，D及C型，MDH-B型（大久保，白鳳）和MDH-A型(Okinawa, Flordared)雜交可產生A，D，或A，C，或A，B型之後代，有些MDH的條帶可能是受某種修飾因子作用的結果。PGD在土用品種屬於一條型，其他調查過的16個品種均屬於兩條型，進一步分析MDH基因可能有助於解該素與低溫需求性狀的關係。
Isozyme variation in 56 peach varieties was investigated using starch gel electrophoresis. Malate dehydrogenase (MDH) and 6-phosphogluconate dehydrogenase (PGD) were found to be polymorphic. Six banding types (A, A', B, C, C', and D) were observed in MDH. 42.4% of high chilling requirement varieties belonged to MDH-B type, while 67% of low chilling varieties belonged to MDH-A type. Genetic analysis of variable MDH types revealed that A (and probably A') and C (and probably C') were two alleles of a single locus controlling MDH expression. MDH-D was a heterozygote which segregated into types AD, and C. A cross between MDH-B (Okubo or White Phoenix) and MDH-A (Okinawa or Flordared) produced either A, D or A, C, or A, B types, Modification in some MDH isozymes of peach was suggested from this study. PGD showed less variable as compared to MDH. Further characterization of MDH gene (s) may be helpful in elucidating its relationship with chilling requirement in peach
Effects of Different Nitrogen Dosages on the Growth and Development on Fruits and Seasonal Changes of Mineral Elements in Leaves
No full text以百香果臺農雜交1號盆栽試驗探討氮肥濃度(5、10、15、20 mM)對其生長發育之影響；並於臺東之果園進行取樣分析，調查其葉片主要元素含量之週年變化。
氮肥濃度以15 mM處理較佳，無論地上部、根生長勢與元素含量均較5、10 mM處理組爲優。20 mM處理雖地上部生長較佳，但根生長受阻且磷、鉀、鈣等元素吸收較少，且氮素在組識中累積，可能已呈氮素過量的現象。
不同節位的葉片，由頂部往基部，氮及磷含量漸降，而鈣和鎂則漸升，鉀含量以葉片接近展開的時期爲最高。
分析要素含量週年變化顯示，氮、磷、鉀含量在11月達全年設高峯後漸降，至4月有一低峯出現，在生長期中受到開花着果與生長週期改變而起伏，鈣的全年變化幅度不大，鎂則較不規則。此等變化受植株生長發育、氣候因子及果園管理之影響。
The effects of nitrate concentrations (5, 10, 15, 20 mM) on growth of potted passionfruit were studied. The seasonal changes of mineral elements in leaves grown in orchards at Taitung were also analysed.
Application of 15 mM nitrogen resulted in a more vigorous growth thn that of 5 or 10 mM. Nitrogen with 20 mM retarded root growth and the absorption of P, K and Ca, and meanwhile, nitrate was accumulated in the tissues. It appeared that 20mM nitrogen is excessive for the growth of passionfruit.
As passionfruit leaves increased in age, the N and P contents decreased and Ca and Mg increased. K content attained maximum when leaf almost fully expended.
The analysis of seasonal changes of macroelements in leaves showed that N, P and K contents reached their maximum in November and minimum in April. Only small difference for Ca content and no definite trend for Mg content were founded
Effect of Storage Temperature on the Color and Quality of Litchi Fruit
No full text本研究旨在瞭解本省黑葉荔枝在低溫長期貯藏下品質之變化，以確定最適合之貯藏低溫以及評估可能之最長貯藏壽命。試驗於1989、1990、1991年進行3次，以9分熟的荔枝果實經0.01mm厚之保鮮膜包裝後，置於0~10℃不同溫度，定期測定品質之變化。
三年的結果均顯示，4℃或5℃貯藏果皮褐化，果實腐爛以及果實風味劣化之速率最緩慢，於貯藏30~40日後才開始明顯的增加。2℃貯藏會加速果皮褐化，對果實腐爛與風味劣化之影響和4℃相似。而1℃或0℃貯藏則會更加速果皮褐化與果實腐爛。在7℃與10℃中，果實劣化較1℃或0℃更爲迅速，貯藏壽命只有4℃之一半左右。這些數據顯示，本省黑葉荔枝對貯藏溫度非常敏感，最適合之貯藏溫度在4℃左右。
以自定的商品可接受品質爲標凖來評估黑葉荔枝之貯藏壽命，在4℃貯藏下最長的貯藏壽命約爲33日，若攷慮室溫(25℃)一日櫉架仍具商品價值，則貯藏壽命約爲23日。櫥架1日時果實在保鮮膜包裝下果皮褐化較緩，果實腐爛率與風味劣化之變化極爲快速，因此，果宵腐爛與風味劣化是貯藏壽命重要的限制因子。
Changes in pericarp browning, percentage of decay fruit and fruit flavour of 'Hei Ye' litchi fruits wrapped with plastic film (0.01 mm) stored at different temperature (0℃-10℃) were investigated for 3 years. All the results indicated that 4℃ or 5℃ was the most suitable temperature for maintaining litchi fruit qualities. The pericarp browning, fruit decay and the occurance of off-flavour could be delayed at 4℃ for 30~40 days.
Fruits stored at 2℃ had higher browning score than those stored at 4℃, At 1℃ or 0℃ fruit turned brown earlier and decayed more than fruit stored at 2℃. Fruit stored at 7℃ or 10℃ deteriorated much faster than those stored at 1℃ or 0℃ These data indicated that litchi fruit was very sensitive to storage temperature, and temperature lower than 4℃ was harmful to fruit quality.
The maximum storage life of 'Hei Ye' litchi fruit stored at 4℃ was estimated as 33 days, It was estimated as 23 days for fruits with one day shelf life after storage. In addition to pericarp browning, fruit decay and occurance of off-flavour were important limmiting factors
Effect of Plastic Shelter on Yield, Fruit Quality and Leaf Mineral Concentration of Irwin Mango (Mangifera indica L.)
No full text於嘉義農業試驗分所選擇三年生愛文芒園，該園分成栽培密度4×4公尺及4×2公尺兩區，面積各爲0.2公頃。民國八十一年三月於4×4公尺區進行簡易溫室不同覆蓋方式及病蟲害防治處理複因子試驗，覆蓋方式爲PE布全覆蓋及PE布頂部覆蓋加周圍覆蓋不織布，於4×2公尺區僅進行簡易溫室不同覆蓋方式處理單因子試驗，覆蓋方式爲PE布全覆蓋及PE布半覆蓋。覆蓋期間爲民國八十一年三月一日至八月十六日。試驗結果顯示4×4公尺區之覆蓋處理有噴藥者其産量顯著較高，而不噴藥者亦可維持而不覆蓋但有正常噴藥處理一樣的産量，但果實品質卻相反；不論果實或種子大小，糖度與皮色均不如不覆蓋組，而以PE布全覆蓋處理最差，酸度項目則三種處理間無顯著差異。至於葉片無機營養元素含量則無明顯差異。於4×2公尺區産量方面，覆蓋處理組不論全覆蓋或半覆蓋均較不覆蓋組爲高，但果實品質卻相反，以不覆蓋組最佳，而PE布全覆蓋組最差。
The environmental effects of a simple plastic shelter on yield, quality and mineral concentrations were investigated in an orchard at Chai-Yi Agricultural Experiment Station, Three-year-old mango trees were divided into two planting distances: 4×4 and 4×2 meters. Experiments of pest control nod different levels of covering on mango were conducted in a plastic house (4×4 m) 1992. The overhead covering systems of the shelter include: 1) full PE sheet coverage; 2) FE cover above the trees and four sides with non-woven fabric. Experiments with full and partial FE coverage were conducted only in the 4×2 m treatment. Despite the different methods of pest control, the yields in the two systems were significantly higher thus those of open field. However, the qualities of fruit as indicated by the average fruit weight, seed size, total soluble solids and skin color were lower in the covered treatment. Decrease in fruit quality wax most significant in full-FE-cover trees, while the acid contents were highest in son-woven fabric treated samples. No significant difference was found in leaf mineral element among treatments. The result of experiment 4×2 m was similar to that of 4×4 m treatment
Comparative Studies of Fruit Softening in Persimmon (Diospyros kaki Thunb. cv. 'Hirataneanshi') in Relation to Different Methods for Removal of Astringency and Temperature
No full text本試驗比較酒精脫澀法、二氧化碳脫澀法及石灰懸浮液脫澀法對‘平核無’柿果脫澀後軟化之影響。以二氧化碳脫澀法和酒精脫澀法處理之柿果在軟化速度上並無差異，但石灰懸浮液脫澀法處理者則能保持較高之硬度。‘平核無’柿果以二氧化碳脫澀時，其脫澀速率隨溫度增加而加速，在35℃下需2日才達可食用狀態，而30℃下則需3日、25℃下則需5日，而20℃者在5日內仍無法達可食狀態；在硬度方面，除35℃外，30°、25°及20℃處理者，在脫澀完成後皆有軟化之現象。此外，本試驗亦進行二氧化碳處理時間及濕度對‘平核無’柿果脫澀及軟化之影響，其中以30℃處理二氧化碳2日，再降溫至15℃放置1日，可得較佳之硬度；而以此法脫澀完後之柿果，進行貯藏溫度試驗，貯存溫度以0℃較佳，而以EVA膜逐果包裝有減輕軟化之效果，但所有貯藏後之柿果在櫥架上（25℃，2日）皆有嚴重軟化現象。
Fruit quality and softening of persimmon ('Hiratanenshi') were studied following three treatments (ethanol treatment, carbon dioxide treatment, and calcium oxide suspension dipping method) for removal of astringency. There was no significant difference in flesh softening of fruits treated with carbon dioxide and ethanol. Fruits treated with carbon dioxide softened quickly, but the firmness flesh of fruit treated with calcium oxide suspension slowly declined. The effect of temperature on 'Hiratanenshi' fruits treated with carbn dioxide was examined during deastringency at various temperature ranging from 20 to 35℃. The rate of decrease of astringency was high with higher temperature. The times required to reach under 2 of astringent index were 2, 3, 5 and more than 5 days at 35°, 30°, 25° and 20℃, respectively. A significant decrease in fresh firmness occurred when the fruits had been removed of astringency with carbon dioxide at 30°, 25° and 20℃, but except 35℃. Our results showed that carbon dioxide treatment of 'Hiratanenshi' fruits at 30℃ for 48 hr followed by storage in air at 15℃ for 24 hr produced de-astringent fruit of excellent quality without abnormal softening. However, the dc-astringent fruits could be stored at 0℃ to extend the storage life up to 1 to 2 weeks and storage of fruits wrapped individual unit with ethylene vinyl acetate film at 0℃ which improved the storage life of fruits, but the fruits appeared to became serious softening and water-logged in the flesh region when those were transferred to 25℃ for 2 day