不同彩色甜椒果实发育过程中色素和抗氧化物质含量的变化  

Variation of the Content of Pigments and Antioxidant Compounds During Fruit Development of Color Sweet Pepper

作　　者：刘维侠[1] 曹振木[1] 廖易[1] 党选民[1] 杨衍[1] 

机构地区：[1]中国热带农业科学院热带作物品种资源研究所,农业部热带作物种质资源利用重点开放实验室,海南儋州571737

出　　处：《热带作物学报》2010年第12期2187-2192,共6页Chinese Journal of Tropical Crops

基　　金：中央级公益性科研院所基本科研业务费专项(No.PZS057,No.PZS064);海南省自然科学基金项目(No.807038);国家科技支撑计划项目(No.2009BADA2B02-03)资助

摘　　要：对培育的3个不同颜色彩椒果实发育过程中色素和抗氧化物质含量的变化规律进行研究。结果表明:白色彩椒和绿色彩椒有着相似的变化规律,即随着果实的发育成熟,叶绿素呈下降趋势,花青素和类胡萝卜素呈上升趋势,总酚和类黄酮呈先降后升的趋势;紫色彩椒含有相对较高的色素和抗氧化物质,且具有不同的变化规律,即随着果实的发育成熟,叶绿素和花青素呈下降趋势,类胡萝卜素、总酚和类黄酮则呈降-升-降的变化趋势。Changes of the content of pigments and antioxidant compounds were studied during fruit development of 3 color sweet pepper species： the green,the purple and the white.The results showed that the white and the green had the similar variation,which content of chlorophyll decreased,but content of anthocyanins and carotenoids increased,while content of total hydroxybenzene and flavonoids decreased in earlier stage and increased in later stage during development of fruit.While purple sweet pepper had higher content of pigments and antioxidant compounds,and different variation,which content of chlorophyll and anthocyanin decreased,but caroteneoids,flavonoids and total hydroxybenzene had a tendency of decreased-increased-decreased during development of fruit.

关 键 词：彩色甜椒 生长发育 色素 抗氧化物质 

分 类 号：S641.3[农业科学—蔬菜学]