色素辣椒果实品质对盐、碱胁迫的差异响应  

Responses difference of pigment pepper fruits quality to differentsalt sresses

作　　者：张海英 吉雪花[1] 李慧姬 张中荣 朱冉冉 吕慧 ZHANG Haiying;JI Xuehua;LI Huiji;ZHANG Zhongrong;ZHU Ranran;LÜHui(College of Agriculture,Shihezi University/Xinjiang Production and Construction Corps Key Laboratory of Special Fruits and Vegetables Cultivation Physiology and Germplasm Resources Utilization,Shihezi,Xinjiang 832003,China)

机构地区：[1]石河子大学农学院/新疆生产建设兵团特色果蔬栽培生理与种质资源利用重点实验室,新疆石河子832003

出　　处：《石河子大学学报（自然科学版）》2021年第2期198-203,共6页Journal of Shihezi University(Natural Science)

基　　金：国家自然科学基金(31860548,32060676),石河子大学育种专项(KX0301)。

摘　　要：研究以红龙23色素板椒为试材,在盆栽条件下设置中性盐(NaCl,pH=6.99)、碱性盐(NaHCO3∶Na2 CO3=9∶1,pH=9.30)、中性盐+碱性盐混合胁迫(NaCl∶NaHCO3∶Na2 CO3=9∶9∶1,pH=8.88)等处理。利用分光光度计、液相色谱等方法对青果期、转色期、红熟期的辣椒果实进行品质分析,结果表明:3种胁迫下青果期、转色期及红熟期辣椒果实的Vc和有机酸含量均较对照显著下降,盐处理后3个时期果实糖酸均较对照显著提高;3种胁迫下绿熟期果实可溶性糖、可溶性蛋白含量较对照显著下降,而转色期和红熟期二者的含量却较对照显著升高;3种胁迫均能提高各阶段果实中的辣椒碱和二氢辣椒碱含量,其中碱性盐胁迫对辣椒素的促进作用更显著;3种胁迫可在一定程度上提高绿熟期、转色期果实的辣椒红素含量,但却使红熟期果实的红色素含量下降,其中碱性盐对辣椒红素的影响显著。表明碱性盐对辣椒品质的影响最大,其次为混合胁迫,中性盐的影响较小。In this study,the pigment pepper“Honglong23”was treated with different salts in pots,the treatments set as following:neutral salt(NaCl,pH=6.99),alkali salt(NaHCO3∶Na2 CO3=9∶1,pH=9.30)and combined salts(NaCl∶NaHCO3∶Na2 CO3=9∶9∶1,pH=8.88).After the treatment,the fruits quality were analyzed at maturegreen stage,fruitcolor conversion stage and red ripening stage.The results showed that compared with the control,the contents of Vc and organic acid of the pepper fruits in three stages decreased significantly,but the ratio of sugar and acid increased.The contents of soluble sugar and soluble protein of the pepper treatted with 3 kinds of salts were higher than that of the control at mature green stage,but lower than the control at color conversion stage and red ripening stage.Differentsalt stresses increased the content of capsaicin and dihydrocapsaicin of pepper fruits,the alkali salt promoted them moresignificantly.Three kinds of salts stresses increased the content of capsanthin in green and color changing stages,but decreased the capsanthin of red fruit.In different stages,the effects of three salts on fruit quality were ranked as follows:neutral salt<alkali salt<combined salt.

关 键 词：辣椒 中性盐 碱性盐 混合胁迫 辣椒素 辣椒红素 

分 类 号：S641.3[农业科学—蔬菜学]