Light Intensity Affects Pungency of Hot Pepper(Capsicum annuum L.) Fruits  

作　　者：LVChang-shan WANGJin-ling YUGuang-jian 

机构地区：[1]AppliedTechniqueCollege,NortheastAgriculturalUniversity,HarbinHeilongjiang150030,PRC

出　　处：《Journal of Northeast Agricultural University(English Edition)》2005年第1期33-36,共4页东北农业大学学报（英文版）

摘　　要：This study was carried out both laboratory and field experiment to research the effects of three different light intensity on capsaicin content of hot pepper fruits during the growing stage, the varieties in the study were in different hot levels named No.4 Xiangyan(mid-hot) and No.3 Jingjianjiao(very hot). The study showed that capsaicin content increased accompanied with light intensity weakening. There was an inverse relationship between capsaicin content and peroxidase activity.This study was carried out both laboratory and field experiment to research the effects of three different light intensity on capsaicin content of hot pepper fruits during the growing stage, the varieties in the study were in different hot levels named No.4 Xiangyan(mid-hot) and No.3 Jingjianjiao(very hot). The study showed that capsaicin content increased accompanied with light intensity weakening. There was an inverse relationship between capsaicin content and peroxidase activity.

关 键 词：hot pepper light intensity CAPSAICIN 

分 类 号：S641.3[农业科学—蔬菜学]