辣椒63份种质果皮颜色与呈色物质的关系  

Studies on the Relationship Between Pigment Composition and Fruit Coloration of 63 Peppers

作　　者：李平平 张祥[1] 刘雨婷 谢志和 张芮豪 赵凯 吕俊恒[1] 王梓然 文锦芬[3] 邹学校[4] 邓明华 LI Pingping;ZHANG Xiang;LIU Yuting;XIE Zhihe;ZHANG Ruihao;ZHAO Kai;LÜJunheng;WANG Ziran;WEN Jinfen;ZOU Xuexiao;DENG Minghua(Vegetable Seed Industry Engineering Research Center for the Universities of Yunnan Province,College of Landscape and Horticulture,Yunnan Agricultural University,Kunming 650201,China;Institute of Sericulture and Apiculture,Yunnan Academy of Agricultural Sciences,Mengzi,Yunnan 661101,China;Kunming University of Science and Technology,Kunming 650500,China;Hunan Agricultural University,Changsha 410128,China;Deng Minghua Expert Basic Scientific Research Workstation of Yuxi City,Economic Crop Workstation of Tonghai County,Tonghai,Yunnan 652700,China)

机构地区：[1]云南农业大学园林园艺学院,云南省高校蔬菜种业工程研究中心,昆明650201 [2]云南省农业科学院蚕桑蜜蜂研究所,云南蒙自661101 [3]昆明理工大学,昆明650500 [4]湖南农业大学,长沙410128 [5]云南省通海县经济作物工作站,玉溪市专家基层科研工作站,云南通海652700

出　　处：《园艺学报》2022年第7期1589-1601,共13页Acta Horticulturae Sinica

基　　金：云南省科技厅重大科技专项(2018BB020,202102AE090005);云南省种子种业联合重点实验室项目。

摘　　要：为了探究辣椒种质资源果色与呈色物质之间的关系,利用色差仪测定辣椒果实色彩空间(CIE L^(*)a^(*)b^(*))值,采用分光光度计测定叶绿素a和叶绿素b含量,利用液相色谱法(HPLC)测定辣椒红素、玉米黄质、β–胡萝卜素和6种花青素(飞燕草素、矢车菊素、锦葵素、芍药花素、天竺葵素、牵牛花素)的含量,并基于Python语言进行辣椒果色可视化分析,利用主成分分析(PCA)、正交偏最小二乘法(OPLS)、聚类分析和集成推进树(ABT)对辣椒果色和呈色物质关系进行分析。结果表明:63份辣椒种质被划分成A、B两个颜色群体,其中A偏向黄绿色,B偏向紫黑色;辣椒果皮的CIE L^(*)a^(*)b^(*)值与呈色物质含量之间有相关关系,玉米黄质、叶绿素a、飞燕草素对果色CIE L^(*)a^(*)b^(*)值贡献率较大;在相同类胡萝卜素含量下,叶绿素、飞燕草素含量较低时,果实呈黄绿色,飞燕草素含量较高时呈紫黑色。In order to explore the relationship between pigment composition and fruit coloration of pepper(Capsicum spp.),the International Commission on Illumination color space(CIE L^(*)a^(*)b^(*))value and chlorophyll a/b of pepper fruit was measured using a colorimeter and spectrophotometer respectively;capsanthin,zeaxanthin,β-carotene and six anthocyanidins(delphinidin,cyanidin,malvidin,peonidin,pelargonidin,petunidin)of pepper fruit was measured using HPLC method.Basing on Python language to visualize pepper fruit color,the relationship between pigment composition and fruit coloration of pepper were analysed with principal component analysis(PCA),orthogonal partial least squares(OPLS),cluster analysis and aggregated boosted tree(ABT).The results showed that 63 peppers were divided into two color groups(A and B),where A was yellow-green and B was purple-black.There is a correlation between the CIE L^(*)a^(*)b^(*)value of pepper fruit and pigment composition.Zeaxanthin,chlorophyll a,and delphinidin contribute more to the CIE L^(*)a^(*)b^(*)value of pepper fruit.Under the same carotenoid content,when the content of chlorophyll and delphinidin is low,the fruit is yellow-green,and when the content of delphinidin is high,the fruit is purple-black.

关 键 词：辣椒 种质资源 果色 呈色物质 

分 类 号：S641.3[农业科学—蔬菜学]