【作者】 张珍；

【导师】 刘世琦；

【作者基本信息】 山东农业大学 ， 蔬菜学， 2006， 硕士

【摘要】 本试验以中椒6号、辽椒7号、日本朝天椒、寿光羊角黄、天鹰椒、益都红、汴椒十六及茄门甜椒为试材,从栽培条件、果实发育期以及贮藏时间三方面对辣椒果实辣椒素含量变化规律作了探究。研究结果表明:1.栽培技术对辣椒果实辣椒素含量的影响较大。辣椒不同品种间果实辣椒素含量差异显著,供试的8个品种果实辣椒素含量由高到低的顺序为天鹰椒>日本朝天椒>韩国益都红>寿光羊角黄>辽椒7号>汴椒十六>中椒6号>茄门甜椒。天鹰椒中辣椒素含量最高为230.26mg·100g-1?DW,茄门甜椒中辣椒素含量为7.51 mg·100g-1?DW。光照条件对辣椒素含量有显著影响,中椒6号和辽椒7号在不同光质下,辣椒素含量不同。其中紫膜处理显著高于自然光处理,黄膜处理显著低于自然光处理,白膜处理略高于自然光处理。适度遮阳可以提高辣椒素含量,中椒6号和辽椒7号在疏网遮荫下分别高出自然光处理18.4%、12.3%。但是光照太弱就会降低果实中辣椒素含量,密网遮荫中椒6号和辽椒7号分别低于自然光处理23.55%、12.13%。土壤含水量对辣椒素含量影响较大。本试验研究结果表明,土壤含水量越低辣椒素含量越高,土壤含水量20%时中椒6号果实辣椒素含量最高,可达46.2 mg·100g-1?DW;土壤含水量80%时,最低为23.5 mg·100g-1?DW。采收期对果实辣椒素含量有一定影响。花后45~50d采收的辣椒果实辣椒素含量最高,过早或过晚采收都会降低果实中辣椒素含量,花后40~45d是辣椒的最佳采收时期。此外,施肥数量及种类对辣椒素含量影响较大。在施肥试验中,通过对主因子效应、单因子效应、单因子边际效应及交互效应分析可知,在本试验条件下,施肥对辣椒素的作用效果依次是硫酸钾>过磷酸钙>尿素,三者的适宜用量分别为尿素3.457~5.511g?盆-1、过磷酸钙6.625~10.563g?盆-1、硫酸钾3.18~5.07 g?盆-1。2.随着果实发育,辣椒果皮与胎座辣椒素含量逐渐增加,但后期略有下降。果实发育前期,即花后15~22d辣椒素、自由酚与黄酮含量都增加,随着果实发育,22~43d辣椒素含量开始急剧增加,而自由酚与黄酮含量急剧下降,果实发育后期,辣椒素含量略有降低,而自由酚含量有所回升,黄酮含量趋于平稳。辣椒果实发育中后期辣椒素含量与自由酚、黄酮含量呈负相关关系。中椒6号果实中PAL活性在开花15~29d比较稳定,29~36d酶活性迅速升高,36d活性达到最高, 36~60d酶活性下降。辽椒7号果实中22~29d PAL活性急剧升高,29d胎座与果皮均达到最高,之后PAL活性开始下降。辣椒果实中辣椒素合成酶活性在开花前15d较低,15~22d有略微上升趋势,22~36d活性急剧提高,并于36d活性达到最高,36~60d酶活性开始降低。比较辣椒素含量的更多还原

【Abstract】 The changes of capcaicin in pepper fruit were studied by eight breed from three facets which involved planting condition, fruit development and storage time. The examination breed included No.6 Zhong pepper, No.7 Liao pepper, Japan upturned pepper, Shouguang sheep-horn flavicant pepper, hawk upturned pepper, Yi Du red, No.16 Bian pepper and Qie Men pimento. The results showed:Cultivation technique had great effects on capsaicin content in pepper fruit. The difference between the contents of capsaicin in pepper fruit of different species was significant. The sequences of eight breeds that ranged from high to low were hawk upturned pepper, Japan upturned pepper, Korea Yi Du red, Shouguang sheep-horn flavicant pepper, No.7 Liao pepper, No.16 Bian pepper, No.6 Zhong pepper, and Qie Men pimento. The capsaicin content in hawk upturned pepper fruit was 230.26 mg·100g-1?DW, and the capsaicin content in Qie Men pimento fruit was 7.51 mg·100g-1?DW.The light had notable infection on capsaicin content. Both No.7 Liao pepper and No.6 Zhong pepper had different capsaicin content in different light quality condition. The purple film treatment was higher notably than narure light, but yellow film treatment was lower notably than nature light. And white film was higher a little than nature light. Suitable shading could improve capsaicin content. Under distant net shading, the capsaicin content in fruit of No.Zhong pepper and No.Liao pepper was higher above 18.4%, 12.3% each other. But capsaicin content would fell if light intensity was dense. Under dense net shading, the capsaicin content in fruit of No.Zhong pepper and No.Liao pepper was lower above 23.55%、12.13% each other.Soil water content had great effect on capsaicin content. The investigation showed, capsaicin content increased with the decrease of soil containing water. The capsaicin content in No.6 Zhong pepper fruit reached 46.2 mg·100g-1?DW when the soil water content was 20%. While the soil water content was 80%, the capsaicin content was only 23.5 mg·100g-1?DW.The planting date had some influence on fruit capsaicin content. The capsaicin content in pepper fruit reached the highest level when picking during 45~50d after flowering. The capsaicin content would decreased when picking too ealy or too late. And it was the best picking days during 45~50d after flowering.Moreover, the quantity and species of fertilizer influenced the capsaicin content in pepper fruit. The sequence for the effect of fertilizing was kalium sulfate, calcium superphosphate, urea and the suitable amount was 3.18~5.07 g?pot-1, 6.625~10.563更多还原