贵州地方辣椒品种品质差异分析  

Analysis on differences of quality of local pepper varieties in Guizhou

作　　者：刘宇鹏 张皓 陈芳 于飞[1,2] LIU Yupeng;ZHANG Hao;CHEN Fang;YU Fei(Mountain Environment and Climate Research Institute of Guizhou Province,Guiyang 550002,Guizhou,China;Guizhou Provincial Key Laboratory of Climate and Resources,Guiyang 550002,Guizhou,China;Meteorological Bureau of Qingzhen,Qingzhen 550014,Guizhou,China)

机构地区：[1]贵州省山地环境气候研究所,贵阳550002 [2]贵州省山地气候与资源重点实验室,贵阳550002 [3]清镇市气象局,贵州清镇550014

出　　处：《中国瓜菜》2022年第1期42-46,共5页China Cucurbits And Vegetables

基　　金：贵州省气象重要业务科研项目(黔气标合ZY[2020]03号)。

摘　　要：为了筛选出优良的辣椒品种,以贵州11个地方辣椒品种为材料,对8个品质指标进行了测定和分析,并利用隶属函数法和聚类分析对其进行品质综合评价和分类。结果表明,11份辣椒果实的干物质、还原糖、维生素C含量、粗纤维、蛋白质、辣椒红素、粗脂肪和辣椒素平均含量(w,后同)分别为16.78%、8.14%、264.95 mg·100 g^(-1)、24.89%、11.93%、7.78 mg·g^(-1)、15.51%和8.25 mg·g^(-1)。各品质指标在不同品种间有一定的显著性差异,辣椒素的变异系数最大,达68.00%,还原糖次之,达66.03%。通过隶属函数分析可知,综合品质最好的是名椒6号。聚类分析将11个辣椒品种分为三大类型:高品质型、中品质型和一般品质型。试验结果为辣椒种质资源的挖掘利用和优良品种选育奠定了基础。In order to screen the excellent pepper varieties,we determined and analyzed 8 quality indices of 11 local pepper varieties,and using membership function and cluster analysis to evaluate its quality comprehensively and classify,the results showed that:the average contents of dry matter,reducing sugar,vitamin C,crude fiber,protein,capsorubin,crude fat and capsaicin in 11 pepper were 16.78%,8.14%,264.95 mg·100 g^(-1),24.89%,11.93%,7.78 mg·g^(-1),15.51%and 8.25 mg·g^(-1) respectively.There were significant differences in quality indices among different varieties,variance coefficient of capsaicin was the highest,reaching 68.00%,the reducing sugar was higher,reaching 66.03%.The membership function analysis showed that,famous pepper number 9 had the best total quality.Cluster analysis showed that 11 pepper varieties can be divided into three types:high quality type,medium quality type and general quality type.This research provided a foundation for the exploration and utilization of germplasm resources and selection and breeding of superior varieties.

关 键 词：辣椒 品质 隶属函数 聚类分析 

分 类 号：S641.3[农业科学—蔬菜学]