以21個圓筒絲瓜(Luffa aegyptiaca Mill. ,syn. L. cylindrica Roem)品系進行果肉均質或均質離心處理，並與果肉加熱後之色澤相比較。均質液及離心液的呈色以L、 a、 b值及所換算的W. I. (whiteness index)值表示，均質液及離心液若呈現褐色，表示該絲瓜果實煮後褐化。絲瓜果肉均質30秒之L值與煮後(100℃, 5 min)之L值有直線關係，相關係數達5%的顯著水準。褐化品系比不褐化品系的均質液L值較低，離心液L值也以褐化品系較低，本試驗建立此鑑定絲瓜褐化的流程，可提供育種者一標準實驗室測定法。

To test for browning of luffa(Luffa aegyptiaca Mill.) fruit flesh, 21 breeding lines were used in the study. The fruit flesh was homogenized for 30 sec or h ollowed by centrifuge and the liquid color was compared to the color of boiled (100 ℃, 5 min) flesh. The fruit browning was indicated by the brown color of the homogenate. Good correlation exists between L value of boiled flesh and L value of homogenate. The homogenate or supernatant L values for browned fruit were generally lower than those fruit not browned. The process of homogenization can be served as a standard laboratory test for plant breeders to screen for a non browning luffa variety.