贵州加工辣椒品种的品质形成规律  

Quality Formation Regulation of Local Pepper Varieties for Processing in Guizhou

作　　者：张万萍[1] 谭书明[2] 李正丽[3] 余露[2] 

机构地区：[1]贵州大学园艺系,贵州贵阳550025 [2]贵州大学生命科学院,贵州贵阳550025 [3]贵州省园艺研究所,贵州贵阳550006

出　　处：《贵州农业科学》2010年第3期166-169,共4页Guizhou Agricultural Sciences

基　　金：国家科技支撑计划项目"高寒山区设施农业种植技术研究与集成示范"(2008BADB5B03);贵州省科学技术基金项目"贵州辣椒贮运生理特性研究"[黔科合J字(2008)2087];贵阳市农业攻关课题"贵阳外销型蔬菜物流关键技术研究与应用示范"(2009筑科农合字4-024)

摘　　要：研究了贵州4个地方辣椒品种(遵义-1,遵义-2,绥阳辣椒,党武辣椒)和湘研-8辣椒品种的品质形成规律。结果表明:4个贵州地方辣椒品种的单果重和单果体积明显小于湘研-8;辣椒品种不同部位的干物质和VC含量在整个果实发育期间呈上升趋势。党武地方辣椒品种的果肉VC含量高于其他品种,遵义-1辣椒的可溶性糖含量为12.02%,高于其他品种。The quality formation regulation of 4 local pepper varieties from Guizhou and Xiangyan 8 from Hunan was studied. The results showed that the single fruit weight and size of 4 local tot pepper varieties from Guizhou were obviously lower than Xiangyan 8 from Hunan, the dry matter and Vc content of different parts of 4 local varieties from Guizhou presented a rising trend during fruit development period. The Vc content in flesh of Dangwu variety is higher than other 4 varieties and the soluble sugar content of Zunyi-1 is 12.02%, higher than other 4 varieties.

关 键 词：地方辣椒品种 品质 形成规律 贵州 

分 类 号：S641.3[农业科学—蔬菜学]