不同硬度辣椒品系果实组织结构观察与细胞壁物质含量测定  

Tissue Structure Observation and Cell Wall Substrates Content Determination in Different Fruit Firmness of Pepper(Capsicum Annuum L.) Lines

作　　者：程杰山[1] 沈火林[1] 杨学妍[1] 李玫瑰[2] 于岩[2] 连序海[2] 孙秀波[2] 

机构地区：[1]中国农业大学农学与生物技术学院,北京100094 [2]中国农业大学烟台校区,山东烟台264002

出　　处：《西北农业学报》2008年第1期150-156,共7页Acta Agriculturae Boreali-occidentalis Sinica

摘　　要：选用5个不同硬度的辣椒品系,分别在果实发育不同时期,进行果实硬度和细胞壁物质原果胶、可溶性果胶以及纤维素等含量的测定,同时采用石蜡切片法对不同时期果实的组织结构进行了观察。结果表明,不同硬度品系果实带皮硬度与果肉硬度之间没有显著差异;在硬度下降过程中,果实组织结构变化很大,硬度越小的果实,组织结构变化越剧烈;原果胶与可溶性果胶含量变化对405和409等灯笼椒类型品系的果实硬度可能有较大影响,而纤维素含量变化对529等尖椒类型品系可能有较大影响。Five pepper （Capsicum Annuum L. ） lines with different fruit firmness were selected to detect the fruit firmness and investigate the cell wall substrates such as primary pectin, soluble pectin, and cellulose content, the fruit tissue structure at different developmental stages of fruit was observed by means of paraffin section. The results showed that there was no significant difference between fruit firmness and flesh firmness; the fruit tissue structure changed drastically along with the fruit firmness decreasing, the smaller the fruit firmness, the greater the fruit tissue structure changing, the primary pectin and soluble pectin content may have greater influence to the 405, and 409 lines, which were lantern type pepper, however, the cellulose content may have more influence to the 529, 585, and 607 lines, which were hot chilli type pepper.

关 键 词：辣椒 硬度 组织结构 果胶 纤维素 

分 类 号：S641.3[农业科学—蔬菜学]