請用此 Handle URI 來引用此文件：
http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/9447完整後設資料紀錄
| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 王裕文(Yu-Wen Wang) | |
| dc.contributor.author | Ko-Hou Chen | en |
| dc.contributor.author | 陳科后 | zh_TW |
| dc.date.accessioned | 2021-05-20T20:23:02Z | - |
| dc.date.available | 2016-08-18 | |
| dc.date.available | 2021-05-20T20:23:02Z | - |
| dc.date.copyright | 2011-08-18 | |
| dc.date.issued | 2011 | |
| dc.date.submitted | 2011-08-11 | |
| dc.identifier.citation | 朱慶國。1958。台灣咖啡問題。中國園藝 4:26-30.
朱慶國。1940。臺灣省農業試驗所嘉義農業試驗分所研究試驗工作簡報。1961:216 朱慶國。1961。臺灣省農業試驗所嘉義農業試驗分所研究試驗工作簡報。1961:99 農情報告資源網。 陳怡伶。2010。開發鑑別台灣咖啡品種之分子標誌與外表性狀之調查。國立台灣 大學農藝學研究所碩士論文。 澤田兼吉。1933。臺灣農事報三二一號別刷。 Alvarado Y., Soto-Pinto L., Garcia-Barrios L. Barrera-Gaytan J. F. 2002. Coffee yields and soil nutrients under the shades of Inga sp. vs. multiple species in Chiapas, Mexico. Agroforestry Systems 54:215-224. Bertrand B., and Nunez C., Sarah J-L. 2000. Disease complex in coffee involving Meloidogyne arabicida and Fusarium oxysporum. Plant Pathology. 49:383-388. Carvalho, A., and C. Krug. 1949. Genetics de Coffea XII: Hereditariedade da cor amarela da semente. Brapantia. 9:193-202. Carvalho, A. 1988. Principles and practice of coffee plant breeding for productivity and quality factors: Coffea Arabica. Coffee: agronomy 4:129-165. Chevalier, A., and M. Dagron. 1928. Researches historiques sur les debuts de la culture du cafeier en Amerique. Communications et Actes de Academie des Sciences Coloniales, Paris. Cros, J., N. Chabrillange, C. Duperray, A. Angles, and S. Hamon. 1995. Nuclear DNA content in the subgenus Coffea(Rubiaceae): inter-and intra-specific variation in Africa species. Canadian Journal of Botany. 73:14-20. DaMatta F. M., Ronchi C. P., Maestri Moacyr and Barros R. S. 2008. Ecophysiology od coffee growth and production. Brazilian Journal of Plant 19(4):485-510. Fassio LH, Silva AES. 2007. Importancia economica e social do cafe conilon. Cafe Conilon 37-49. Gathaara, M. P. H., Kiara, J. M., 1990. Density and fertilizer requirement of the compact and disease resistant Arabica coffee. Kenya Coffee 55:907-910. Harlan, R. 1971. Agricultural origins: Centers and noncenters. Science 174:468-474. Hendre S. and Aggarwal K., 2006. DNA markers development and application for genetic improvement of coffee. Genomics-Assisted Crop Improvement. 10:399-434. Lashermes, P., M. Combes, J. Robert, P. Trouslot, A. D’hont, F. Anthony, and A. Charrier. 1999. Molecular characteristiction and origin of the Coffea Arabica L. genome. Mol. Genet. Genomics. 261:259-266. Krug, C. 1938. The genetics of Coffea. Journal of Genetics 37:41-50 Krug C. A., and Carvalho A. 1951. The genetics of Coffea. Advances in Genetics. 4:127-158. Kumar D., and L. Tieszen. 1980. Photosynthesis in Coffea Arabica. I. Effects of light and temperature . Exp. Agric. 16:13-19. Medina-Filho H. P., Maluf M. P., Bordignon R., Guerreiro-Filho O. and Fazuoli L. C. Traditional breeding and modern genomics: a summary of tools and developments to exploit biodiversity for the benefit of the coffee agroindustrial chain. ISHS Acta Horticulturae 745. Njoroge J. M. and Kimemia J. K. Influence of tree training and plant density on yields of an improved cultivar of Coffea arabica. Experimental Agriculture 30:89-94. Owuor J. B. O.and Vossen H. A. M, 1980. Interspecific hybridization between Coffea arabica L. and tetraploid C. canephora P. ex Fr. I. Fertility in F1 hybrids and backcrosses to C. Arabica. Euphytica 30:861-866. Perfecto Ivette, Rice R. A., Greenberg Russell and Van der Voort M. E. 1996. Shade Coffee: A Disappearing Refuge for Biodiversity. BioScience 46(8):598-608. Raina, S., Y. Mukai, and M. Yamamoto. 1998. In situ hybridization identifies the diploid progenitor species of Coffea Arabica(Rubiaceae). Theoretical and Applied Genetics(Alemania). 97:1204-1209. Schieber Eugenio, 1975. Present status of coffee rust in south America. Annual Review of Phytopathology. 13:375-382. | |
| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/9447 | - |
| dc.description.abstract | 2010年在台灣16個莊園進行咖啡樹修枝的工作，探討修枝處理對於咖啡漿果或是咖啡生豆，甚至烘焙後的入口滋味是否有差異。從各項農藝性狀來進行觀察，包括漿果厚度、漿果甜度、生豆水分含量、生豆重量、生豆密度以及產量，最後進行咖啡官能鑑定。除了修枝處理外，也將莊園、採收期、發育週數和海拔高度一併進行討論，觀察這些因子對咖啡漿果或生豆的農藝性狀是否有差異。最後選用資料較完整的六個莊園進行分析。
結果顯示，除了生豆水分含量外，莊園的效應對於所有的咖啡漿果和生豆性狀都有顯著差異，所以不同莊園的氣候環境與栽培管理方法對於咖啡樹的生長有最直接的影響，而水分含量取決於咖啡漿果的後處理，在本次實驗的後處理過程都相同，所以差異不大。修枝處理會使生豆密度增加並且讓高海拔低溫未成熟豆的數量下降，顯示適當的修枝處理可以讓咖啡果實的充實度佳、發育良好、養分充足，修枝強度應該要依照不同地區或樹勢來決定。在官能鑑定的部分，發現生豆重量越重，官能鑑定的總分越高，或許可以將生豆重量做為一個評斷咖啡豆品質的參考，另外也發現，海拔高度較高地區生產的咖啡豆不一定品質較佳，同時也要考慮緯度高低的問題，在緯度較高的地區，就算海拔不高，也同樣能產出優秀的咖啡豆。 | zh_TW |
| dc.description.abstract | Trimming is a common technique to improve the growth potential of fruit tree. Using the coffee cherries from 6 estates, we evaluate the effects of trimming on the agronomic traits of coffee cherry and coffee beans, and as well as the sensory quality of the coffee. In Addition to the trimming, the effects of the estate, altitude and length of maturation on the agronomic traits of coffee were also studied.
Except for the coffee bean water content, the effect of estate has significant differences in the size of coffee cherry, the sugar content of coffee cherry, the weight of coffee bean, the density of coffee bean and coffee bean production. The results showed that the most important factor affecting the quality of coffee is the estate. Each estate has different environmental conditions and cultivation management practices which affect the quality of coffee profoundly. With the trimming treatment, the density of coffee beans increased and the proportion of the immature beans caused by high altitude and low temperature decreased. Proper trimming treatment will let the coffee cherry grow better. The results also revealed in the scores of the sensory evaluation increased as the weight of coffee beans heavier. This is consistent with the recognition of the high quality coffee bean in the industry. On the other hand, it is contradictory to the general perception of the altitude on quality in our studies, which might be attributed to the complex combinations on the altitude and latitude effects from the island. | en |
| dc.description.provenance | Made available in DSpace on 2021-05-20T20:23:02Z (GMT). No. of bitstreams: 1 ntu-100-R98621107-1.pdf: 1104488 bytes, checksum: 604e6ce84a9f7be98ed2804b7a4e513f (MD5) Previous issue date: 2011 | en |
| dc.description.tableofcontents | 序言 ............................................................................................................................................i
摘要 ........................................................................................................................................... ii Abstract .................................................................................................................................... iii 圖目錄 ...................................................................................................................................... 4 表目錄 ...................................................................................................................................... 6 附表目錄 .................................................................................................................................. 7 第一章、前言 ........................................................................................................................... 8 第二章、前人研究 ................................................................................................................. 10 一、分類學上的咖啡 ......................................................................................................... 10 二、咖啡的起源與傳播 ..................................................................................................... 11 三、咖啡之重要農藝性狀 ................................................................................................. 11 四、咖啡之育種及品種改良 ............................................................................................. 14 五、全球咖啡貿易與消費狀況 ......................................................................................... 16 六、台灣咖啡歷史與現況 ................................................................................................. 18 七、修枝與作物特性 ......................................................................................................... 20 第三章、材料與方法 ............................................................................................................. 22 一、試驗材料 ..................................................................................................................... 22 1.咖啡採集地點 .............................................................................................................. 22 2.咖啡品種 ...................................................................................................................... 22 二、實驗方法 ..................................................................................................................... 24 1.修枝技術 ...................................................................................................................... 24 2.咖啡漿果之農藝性狀 .................................................................................................. 24 2.1 漿果厚度及果肉厚度.................................................................... 24 2.2 漿果甜度........................................................................................ 24 3.咖啡漿果之後處理 ...................................................................................................... 25 3.1 發酵................................................................................................ 25 3.2 烘乾................................................................................................ 25 3.3 脫殼................................................................................................ 25 4.咖啡生豆之農藝性狀 .................................................................................................. 26 4.1 水分含量........................................................................................ 26 4.2 體積及密度.................................................................................... 26 5.咖啡之官能鑑定 .......................................................................................................... 26 5.1 缺陷豆比例.................................................................................... 26 5.2 官能鑑定........................................................................................ 27 第四章、結果與討論 ............................................................................................................. 28 一、各莊園修枝情形 ......................................................................................................... 28 二、咖啡生長期與生長環境條件分析 ............................................................................. 30 1.採收次數以及各採收期間隔的天數 .......................................................................... 30 三、咖啡漿果及生豆之農藝性狀分析 ............................................................................. 32 1.漿果厚度 ...................................................................................................................... 32 1.1 漿果厚度與交感效應.................................................................... 32 1.2 漿果厚度與海拔高度.................................................................... 34 1.3 漿果厚度與採收期........................................................................ 35 2. 漿果甜度 .................................................................................................................... 36 2.1 漿果甜度與交感效應.................................................................... 37 2.2 漿果甜度與莊園............................................................................ 38 2.3 漿果甜度與海拔高度.................................................................... 41 2.4 漿果甜度與採收期........................................................................ 42 3.水分含量 ...................................................................................................................... 43 4.生豆重量 ...................................................................................................................... 44 4.1 生豆重量與交感效應.................................................................... 44 4.2 生豆重量與修枝............................................................................ 45 4.3 生豆重量與莊園............................................................................ 46 4.4 生豆重量與海拔高度.................................................................... 47 4.5 生豆重量與採收期........................................................................ 49 5.密度 .............................................................................................................................. 49 5.1 密度與交感效應............................................................................ 49 5.2 密度與修枝.................................................................................... 50 5.3 密度與莊園.................................................................................... 51 6.產量 .............................................................................................................................. 53 6.1 產量與莊園.................................................................................... 53 6.2 產量與海拔高度............................................................................ 54 四、官能鑑定分析 ............................................................................................................. 55 1.缺陷豆比例 .................................................................................................................. 55 2.評分項目 ...................................................................................................................... 57 第五章、結論 ......................................................................................................................... 60 參考文獻 ................................................................................................................................ 62 附表 ........................................................................................................................................ 65 | |
| dc.language.iso | zh-TW | |
| dc.title | 修枝對台灣阿拉比卡種咖啡樹之農藝性狀影響 | zh_TW |
| dc.title | Studies on the response of selected agronomic traits to the trimming of Coffea arabica trees in Taiwan | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 99-2 | |
| dc.description.degree | 碩士 | |
| dc.contributor.oralexamcommittee | 彭雲明,胡凱康 | |
| dc.subject.keyword | 咖啡,修枝,官能鑑定, | zh_TW |
| dc.subject.keyword | coffee,trimming,sensory evaluation, | en |
| dc.relation.page | 69 | |
| dc.rights.note | 同意授權(全球公開) | |
| dc.date.accepted | 2011-08-11 | |
| dc.contributor.author-college | 生物資源暨農學院 | zh_TW |
| dc.contributor.author-dept | 農藝學研究所 | zh_TW |
| 顯示於系所單位： | 農藝學系 | |
文件中的檔案：
| 檔案 | 大小 | 格式 | |
|---|---|---|---|
| ntu-100-1.pdf | 1.08 MB | Adobe PDF | 檢視/開啟 |
系統中的文件，除了特別指名其著作權條款之外，均受到著作權保護，並且保留所有的權利。