云南8个辣椒品种品质性状分析  

Quality Trait Analysis on the Eight Pepper Varieties in Yunnan Province

作　　者：吴睿 陈丹 李孟娟 杨雁 邓明华[1] WU Rui;CHEN Dan;LI Mengjuan;YANG Yan;DENG Minghua(College of Landscape and Horticulture,Yunnan Agricultural University/Vegetable Seed Engineering Research Center of the Universities in Yunnan Province,Kunming 650000,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650000

出　　处：《辣椒杂志》2023年第2期13-20,26,共9页Journal of China Capsicum

基　　金：云南省科技计划项目(202102AE090005,202205AR070001);云南省园艺学一流学科建设项目(A2020400003013);云南农业大学校级一流课程建设项目(2020YLKC040)。

摘　　要：以8个辣椒品种为试验材料,对果实色价参数(a^(*)、b^(*)、L^(*)、C、H)、品质指标(可溶性糖、可溶性固形物、总蛋白质、辣椒素、降二氢辣椒素、二氢辣椒素、Vc等)以及果形特征(单果质量、果纵径、果横径等)进行测量,通过方差分析、聚类分析和主成分分析等方法进行分析,旨在为筛选云南适宜栽培辣椒品种提供参考。结果表明:(1)基于聚类分析结果,依照谱系图在欧氏距离D=4.5处,将这8个辣椒品种分为5类。(2)可溶性固形物、辣椒素和Vc含量品种间差异显著,分布范围分别为9.13~33.1 mg/g、128.9~2364μg/g、9.29~386μg/g;其他指标的变异系数均在9%以上;表明这8个品种在遗传上差异较大。(3)在主成分分析中,4个主成分因子代表了辣椒的绝大部分信息。通过评分函数F,发现‘椒中玉’和‘辣多多’品种的综合评分最高,有3个品种的综合评分达不到平均水平但某项指标突出。综上所述,8个品种的遗传差异较大,‘椒中玉’和‘辣多多’营养价值较高。Taking eight pepper varieties as the experimental materials,the color parameters(including a^(*),b^(*),L^(*),C and H),quality indexes(including soluble sugar,soluble solid,total protein,capsaicin,dihydrocapsaicin,dihydrocapsaicin,and Vc)and fruit type characteristics(including single fruit weight,fruit length,and fruit diameter)were measured and analyzed using variance analysis,cluster analysis,and principal component analysis,respectively,with the aim of providing reference for screening pepper varieties suitable for cultivating in Yunnan province.The results showed that the eight varieties were grouped into five categories according to the phylogenetic tree at Euclidean distance D=4.5 based on the results of cluster analysis.The contents of soluble solids,capsaicin and Vc were significantly different among the varieties,ranging from 9.13 to 33.1 mg/g,128.9 to 2364μg/g,and 9.29 to 386μg/g,respectively.The coefficients of variation of other indexes were more than 9%.These results indicated that the eight varieties were genetically different.Principal component analysis showed that the first four principal components represented most of variation among the pepper varieties.The scoring function F analysis showed that the highest overall scores were observed for'Jiaozhongyu'and'Jiaoduoduo',and there were three varieties with comprehensive scores less than the average level and some outstanding specific traits.In summary,genetic differences of the eight varieties were large,and'Jiaozhongyu'and'Jiaoduoduo'had the higher nutritional values.

关 键 词：营养性状 果形指数 色价 聚类分析 主成分分析 

分 类 号：S641.3[农业科学—蔬菜学]