中文摘要 |
目的:為探討國際優秀男子網球選手在不同比賽場地之發球與接發球技術型態對比賽勝負之影響。方法:研究對象是以連續參加2007年的法國網球公開賽、溫布敦網球錦標賽、美國網球公開賽及2008年的澳洲網球公開賽之28名男子網球選手為對象。研究所採用統計分析包括:獨立樣本t檢定、單因子變異數分析等,顯著水準設定為α=.05。結果:在2008澳網中,每盤破發局數、第一發球贏球率與第二發球贏球率等因子,獲勝選手皆比落敗選手表現較佳(0.8局,12.1%,10.5%;p<.05);在2007法網中,每盤破發局數、第一發球贏球率與第二發球贏球率等因子,獲勝選手皆比落敗選手表現較佳(1.2局,8.6%,15.6%;p<.05);在2007溫網中,每盤破發局數、雙發失誤及與第二發球贏球率等因子,獲勝選手皆比落敗選手表現較佳(0.9局,-0.5次,12.8%;p<.05);在2007美網中,僅在第一發球贏球率因子,獲勝選手比落敗選手表現較佳(14.2%;p<.05)。結論:本研究發現不同材質的場地,獲勝或落敗之選手在技術型態因子上確有共同之處。尤其是在每盤破發局數、第一發球贏球率與第二發球贏球率等因子是為勝負的關鍵。誰能掌握破發球局以及良好的第一與第二發球,就能擁有勝利的契機。Purpose: The study was to examine the effects of various court surfaces and serving-receiving skills of international elite male tennis players on their tournament outcomes. Methods: Twenty-eight male tennis players participating four tournaments, France Open 2007, Wimbledon Championship 2007, US Open 2007, and Australian Open 2008, were subjects in this study. Independent t test was used to examine difference between varied levels of players in serving and receiving skill. One-way ANOVA with Scheffe multiple comparisons were used to examine. Results: The break points won, percentage of first-serve points won, and percentage of second-serve points won between match winners and losers were significantly different (p < .05) in the Australian Open 2008 and France Open 2007. While, in the Wimbledon Championship 2007, the significant differences (p < .05) were found in break points won, double faults, and percentage of second-serve points won between winners and losers. Interestingly, only percentage of first-serve points won were statistically different between competitors s in the US Open 2007. Conclusion: Similar skills were engaged in the grand slams; even their courts were differently surfaced. The keys to win these matches were including break points won, percentage of first-serve points won, and percentage of serve- points won. Most of important factor to win the match was the break points won. They would get the win chance of break points if they could control the breaking point and excellently first-serve or second-serve. |