干椒中红色素色价、辣椒素含量与果实主要性状的相关性研究  

Relativity between Color Value of Red Pigment and Capsaicin Content in Dry Pepper and Main Characters of Pepper Fruit

作　　者：周书栋[1,2] 杨博智[1,2] 赵激 马艳青[1,2] 戴雄泽 

机构地区：[1]湖南省蔬菜研究所,湖南长沙410125 [2]湖南省蔬菜工程技术研究中心,湖南长沙410125

出　　处：《湖南农业科学》2013年第8期34-36,共3页Hunan Agricultural Sciences

基　　金：茄果类蔬菜杂交优势利用与新品种选育(2012BAD02B02)

摘　　要：对羊角椒和线椒的30份鲜椒果实主要性状及其干椒中辣椒红色素色价、辣椒素含量进行了测定。结果表明:羊角椒和线椒果长变异系数分别为8.94%、10.20%,果宽变异系数分别为12.76%、14.53%,果肉厚变异系数分别为20.21%、8.98%,单果重变异系数分别为16.60%、17.35%,单株结果数变异系数分别为10.11%、17.50%;羊角椒和线椒中辣椒红色素色价变异系数分别为18.90%、39.90%,辣椒素含量变异系数分别为33.10%、66.65%;羊角椒和线椒的干椒中辣椒红色素色价与果实性状指标均无显著相关性,辣椒素含量与单株结果数呈显著正相关,与单果重和果肉厚均呈显著负相关。The main characters of 30 samples of fresh pepper fruit of Yangjiaojiao and Xianjiao as well as the color value of red pigment and the capsaicin content of corresponding dry pepper were measured.The results showed that for fresh fruit of Yangjiaojiao and Xianjiao,the coefficient of variation was 8.94% and 10.20% in fruit length,12.76% and 14.53% in fruit width,20.21% and 8.98% in fruit thickness,16.60% and 17.35% in single fruit weight,and 10.11% and 17.50% in fruit number per plant;for dry pepper of Yangjiaojiao and Xianjiao,the coefficient of variation was 18.90% and 39.90% in red pigment,and 33.10% and 66.65% in capsaicin content;there were no significant relativities between color value of pepper red pigment and all main fruit characters of Yangjiaojiao and Xianjiao,only the capsaicin content in Xianjiao showed a significantly positive correlation with fruit number per plant,but a significant negative correlation with single fruit weight and fruit thickness.

关 键 词：干椒 辣椒红色素色价 辣椒素 相关性 

分 类 号：S[农业科学]