目的:本研究旨在探討高中軟式網球男子雙打選手在競賽中陣型運用情形。方法:以105年全中運軟式網球男子雙打前八強選手為研究對象,先至比賽現場實際錄影(共計12場比賽場次),採事後觀察的方法對比賽內容進行標記分析,紀錄內容為各隊在比賽中每一拍之技術運用、陣型使用與執行效果的數量。所得資料分別以適合度考驗與百分比同質性檢定,顯著水準定為α=.05。結果:(一)整體陣型使用百分比達到顯著差異,以「正對角前後陣」偏多(37.6%),其次為「雙底線並行陣」(18.5%)、「逆對角前後陣」(17.9%)、「雙上網並行陣」(17.1%)、而「左直線前後陣」(5.7%),「右直線前後陣」(3.1%)偏少。(二)發球時,前後類陣型的發球方式以上手平擊式為主,而雙上網並行陣型的發球則以低手切割的發球方式居多。(三)過程中,站雙上網陣型擊球時多使用優勢技術,而在雙底線並行陣的情況下則多採劣勢技術。(四)在得分方面僅發現,擊球時採雙底線並行陣的失分百分比較高。結論:「前後陣」陣型為105年全中運軟式網球男子雙打前八強選手在雙打競賽上主要使用陣型。其他陣型在發球、過程與最後一拍有不同的比例。
Purpose: The study aimed to investigate the application of doubles formations in competition of high school soft tennis players. Methods: The participants were the soft tennis men's doubles of the top eight in National high school athletics 2016. All the games in the semifinals and finals (totally 12 games) were recorded then notated the techniques, formation tactic and effect of each strokes afterward for further analysis. The natation data were analyzed by using Test of Goodness-of-fit and Test of Homogeneity. The significant level was set as α = .05. Results: 1. The general formations had significant difference in which the Opposite Angle Up-Back Formation with more percentage (37.6%) and then the Double Base-Line Parallel Formation (18.5%), the Counter Opposite Angle Up-Back Formation (17.9%) and Double Net Parallel Formation (17.1%). The Right Straight Up-Back Formation (5.7%), and Left Straight Up-Back Formation (3.1%) showed less percentage. 2. When serving, the up-back formations tend to use with flat serves while the Double Net Parallel Formation with the cutting serves. 3. In the rallies, the application of Double Net Parallel Formation mostly coupled with advantages techniques while the application of Double Base-Line Parallel Formation with the disadvantage techniques. 4. For the point strokes, there showed the higher percentages of losing point on Double Base-Line Parallel Formation. In conclusion, the high school players in this study applied the Up-Back formations mostly. There found different proportion of other formations in serving, process and the last stroke.