不同品种设施甜椒品质和产量的差异分析  

Analysis of the Differences of the Quality and Yield among Different Facility Sweet Peppers Varieties

作　　者：张翔 陈聪 关亚菲 李玉浦 郭宗雷 田龙潇 段曦 ZHANG Xiang;CHEN Cong;GUAN Yafei;LI Yupu;GUO Zonglei;TIAN Longxiao;DUAN Xi(Shandong Institute of Agricultural Engineering,Jinan,Shandong 250100,China)

机构地区：[1]山东农业工程学院,山东济南250100

出　　处：《天津农业科学》2021年第1期23-27,共5页Tianjin Agricultural Sciences

基　　金：山东省良种工程项目(2017LZGC013);山东农业工程学院博士基金项目(BSQJ201805)。

摘　　要：为探讨设施甜椒品质和产量的品种间差异,以中椒8号为对照(CK),8个待选甜椒适配组合杂交种为试材,测定了不同甜椒的果实品质、挥发性物质和产量。结果表明,与对照相比较,甜椒128号维生素C含量显著提高,甜椒3号可溶性糖含量略有升高但差异不显著,甜椒3号、128号、130号和32号可溶性蛋白含量显著增加,甜椒3号、126号、53号、128号、130号和32号游离氨基酸含量显著增加,甜椒3号、7号、126号、127号、128号、130号挥发性物质种类均有所增加,甜椒128和130的产量分别显著提高37%,22%。综上,甜椒128品质性状综合表现较好。In order to investigate the difference of quality and yield of different facility sweet pepper varieties,eight candidate sweet pepper hybrids were used as materials,and the Zhongjiao No.8 was used as control(CK),the fruit quality,volatile substances and yield of different sweet pepper hybrid trial combinations were determined.The results showed that compared with the control,the content of vitamin C in Sweet Pepper No.128 increased significantly,the content of soluble sugar in Sweet Pepper No.3 increased slightly but the difference was not significant,the content of soluble protein in Sweet Pepper No.3,No.128,No.130,and No.32,increased significantly,the content of free amino acid in Sweet Pepper No.3,No.126,No.53,No.128,No.130,No.32 increased significantly,the species of volatile substances in all sweet peppers increased in Sweet Pepper No.3,No.7,No.126,No.127,No.128 and No.130,the yield of Sweet Pepper No.128 and Sweet Pepper No.130 significantly increased by 37%and 22%respectively.Generally speaking,the comprehensive performance of quality characters of Sweet Pepper No.128 is better.

关 键 词：甜椒 品质 产量 

分 类 号：F323.8[经济管理—产业经济]