摘要: 本研究分析紅龍果果實發育後期影響果肉糖類累積的數種酵素活性變化, 包括酸性蔗糖轉化酶(Acid invertase, AI)、中性蔗糖轉化酶(Neutral invertase, NI)和α- 澱粉水解酶(α-amylase)。結果AI 及NI 活性隨葡萄糖和果糖之累積而上升,在花後 25-27 天達到最高點,而後再下降。又AI 活性遠大於NI,應為醣類累積的關鍵酵素。 α-amylase 活性隨著果實的成熟而逐漸降低,到花後25 天達最低點,之後又再次上 升直至花後29 天。Changes in the activities of acid invertase (AI), neutral invertase (NI) and α-amylase, which may affect the accumulation of soluble sugars in pitaya (Hylocereus undatus), were monitored during later stages of fruit development.