中国高口感品质鲜食辣椒产业发展与未来趋势  

Progress and Trends in Development of Pepper Industry:High Quality,Good Taste of Fresh Pepper

作　　者：邹学校 杨莎 朱凡 远方 ZOU Xuexiao;YANG Sha;ZHU Fan;YUAN Fang(Engineering Research Center of Education Ministry for Germplasm Innovation and Breeding New Varieties of Horticultural Crops,Hunan Agricultural University,Changsha 410128,China)

机构地区：[1]湖南农业大学,园艺作物种质创新与新品种选育教育部工程研究中心,长沙410128

出　　处：《园艺学报》2024年第1期27-38,共12页Acta Horticulturae Sinica

基　　金：国家自然科学基金项目(U19A2028,32130097)。

摘　　要：鲜食辣椒的品质包括营养、口感和外观等。在食物十分丰富、营养充足的当下人们更加关注口感品质。目前口感好的薄皮泡椒、螺丝椒和嫩果型鲜食辣椒成为中国辣椒产业新的增长点和市场的热点。本文中介绍了这3种辣椒的特点,采收标准,优异种质资源,育种历史、现状与成果,市场需求与存在问题;提出建立辣椒高端品牌、实现辣椒适度规模生产和选用辣椒加工专用品种是中国辣椒产业未来高质量发展趋势。The quality of fresh peppers encompasses factors such as nutrition,taste,and appearance.When the food is abundant and nutritious,people are paying more attention to taste quality.High-quality fresh peppers have become as a new growth driver and a hotspot in the pepper industry in China.Currently,three types of high-quality fresh peppers are prominent:thin-skinned pickled peppers,screw peppers,and tender spicy peppers.This article provides an overview of high-quality fresh peppers,discusses the significance of developing such varieties,outlines the harvesting standards,explores the presence of exceptional genetic resources,delves into the breeding history,current status,and achievements,and addresses market demands and challenges.Furthermore,the article identifies future breeding trends for high-quality fresh chili peppers,emphasizing the importance of brand-oriented breeding,the development of varieties suitable for large-scale production,and the cultivation of specialized processing varieties.

关 键 词：辣椒 鲜食 口感品质 高品质辣椒产业 高质量发展 

分 类 号：S641.3[农业科学—蔬菜学]