蕹菜寒害致災溫度與時間之評估

Assessment of the Temperature and Duration for Causing Chilling Injury of Water Spinach (Ipomoea Aquatic Forsk)

林秉儀(Ping-Yi Lin) ； 陳彥銘(Yen-Ming Chen) ； 王昭月(Jau-Yueh Wang) ； 潘怡君(I-Chun Pan)

《農林學報》 67卷1期 (2020/03) Pp. 53-60

https://doi.org/10.30089/JAF.202003_67(1).0005

摘要

蕹菜為臺灣重要的熱帶蔬菜，栽培溫度對其產量與品質影響甚鉅。近年氣候變遷造成全球溫度改變，強烈冷氣團來襲造成蕹菜寒害農損，因此需了解低溫溫度與時間對蕹菜寒害程度之影響。本研究結果顯示12℃為造成蕹菜寒害之臨界溫度，在12℃12小時、10℃6小時、或6℃4小時的低溫之下，產生明顯寒害徵狀（寒害等級三、四、五）的蕹菜葉片比例分別為60%、42.5%、31.6%，達到足以影響商品價值的程度。本結果有助於低溫預警系統之建立以及預防研究。

關鍵字

蕹菜 ； 低溫 ； 寒害 ； 離子滲漏率 ； 商品價值

並列摘要

Water spinach (Ipomoea Aquatic Forsk) is an important tropical vegetable in Taiwan. The temperature has great impact on its production yield as well as quality. Due to climate change, recent severe cold air mass had caused its production reduction. Therefore, it is vital to assess the effect of temperature and time on causing chilling injury of I. aquatic Forsk. The research results showed that 12℃was the critical temperature to cause the chilling injury of the I. aquatic Forsk. The high ratio of chilling injured leaves, which affected the commercial values, was occurred at 12℃ treated for 12hr, 10℃ treated for 6hr, and 6℃ treated for 4hr. The ratios were 60%, 42.5%, and 31.6% respectively. This result is useful not only to establish the low temperature warning system of I. aquatic but also to help the research of chilling injury of I. aquatic for prevention.

並列關鍵字

Ipomoea aquatic Forsk ； low temperature ； chilling injury ； electrolyte leakage ； commodity value