【摘要】 为综合评价鲜食青椒的果实性状，对11个辣椒品种(品系)的内在品质、质构特征等品质指标和单株产量进行了统计分析，并对内在品质进行主成分分析和综合评价。结果表明：辣度与可溶性糖含量呈极显著负相关；粗蛋白含量与粗脂肪含量呈极显著正相关；木质素含量与粗蛋白、维生素C含量呈显著负相关；维生素C含量与粗蛋白含量、含水量呈显著正相关；影响鲜食青椒内在品质的主要因素有粗蛋白含量、粗脂肪含量、辣度、可溶性糖含量和含水量；不同品种在质构特征和单株产量方面差异较大，红火1号单株产量最高，为1.069kg，兴蔬皱辣2号、长研青香、樟树港辣椒的鲜食青椒维生素C、粗蛋白含量、粗脂肪含量和游离氨基酸含量都较高，有较高的营养价值和较佳的风味。更多还原

【Abstract】 In order to provide a comprehensive evaluation of the fruit traits in fresh green pepper, 11 pepper varieties were subjected to statistical analysis concerning their internal quality, texture characteristics and yield per plant. Principal component analysis and comprehensive evaluation were employed to analyze internal quality. The results indicated a noteworthy negative correlation between pungency and soluble sugar content, while crude protein content exhibited a significant positive correlation with crude fat content. Moreover, lignin content exhibited a significantly negatively correlation with crude protein and vitamin C contents. Vitamin C content demonstrated a significantly positively correlation with crude protein and water contents. Flavor substances(crude protein, crude fat) content, pungency, soluble sugar content and water content were identified as primary factors impacting the internal quality of fresh green pepper. Distinct varieties displayed significant variations in texture characteristics and yield per plant. ‘Honghuo1’ exhibited the highest yield per plant at 1.069 kg. Notably, ‘Xingshuzhoula2’,‘Changyanqingxiang’ and ‘Zhangshuganglajiao’ green peppers showcased elevated vitamin C, crude protein, crude fat and free amino acid content, signifying higher nutritional value and improved flavor.更多还原