适宜早春大棚种植的优异鲜食辣椒品种的筛选  

Screening of Fresh Edible Pepper Varieties Suitable for Cultivation in Greenhouses in Early Spring

作　　者：程纬韬 杨莎[1] 张竹青[2] 全可 蒋清清 周书栋[2] 杨博智 CHENG Wei-tao;YANG Sha;ZHANG Zhu-qing;QUAN Ke;JIANG Qing-qing;ZHOU Shu-dong;YANG Bo-zhi(College of Horticulture,Hunan Agricultural University,Changsha 410128,PRC;Hunan Vegetable Research Institute,Changsha 410125,PRC)

机构地区：[1]湖南农业大学园艺学院,湖南长沙410128 [2]湖南省蔬菜研究所,湖南长沙410125

出　　处：《湖南农业科学》2024年第12期9-12,共4页Hunan Agricultural Sciences

基　　金：国家自然科学基金重点项目(32130097);湖南省教育厅项目(22B0214)。

摘　　要：为丰富早春季节鲜食辣椒类型,以兴蔬215为对照(CK),分析了在长沙县高桥基地种植的8个鲜食辣椒品种嫩果果实表型、前期鲜椒产量和品质成分。结果表明:8个品种各项指标之间存在差异。试验品种中以兴蔬皱辣2号嫩果果实最长、单果重最重且前期鲜椒产量最高,兴蔬皱辣4号和兴蔬皱辣1号次之;相比对照品种,这3个品种果长增幅分别达42.5%、32.0%和13.7%,单果重增幅分别达55.5%、44.3%和33.8%,前期鲜椒产量增幅分别达33.6%、27.6%和25.6%。其次,兴蔬皱辣2号、兴蔬皱辣1号和兴蔬皱辣4号品质表现优异,其嫩果纤维素、半纤维素含量和果实硬度低,纤维素含量分别为CK对照的66.1%、69.5%和72.9%,半纤维素含量分别为CK对照的61.2%、65.3%和57.1%,果实硬度分别为CK对照的51.0%、52.7%和49.6%;与CK相比,这3个品种可溶性糖含量增幅分别为25.8%、14.1%和59.7%,可溶性蛋白质含量增幅分别为20.0%、9.7%和32.7%,VC含量增幅分别为47.8%、17.4%和65.2%。此外,兴蔬皱辣1号辣味稍强,兴蔬皱辣2号辣味稍淡,兴蔬皱辣4号辣味较淡,可满足人们对不同辣度的需求。To enrich the varieties of fresh edible pepper in early spring,this study measured the phenotypic traits and the yield and quality components of tender fruits of eight fresh edible pepper varieties planted in the Gaoqiao Base of Changsha County,with'Xingshu 215'as the control.The results showed that the eight varieties had differences in the tested indicators.Among the eight varieties,'Xingshu Zhoula 2'had the longest tender fruit,the heaviest single fruits,and the highest early yield of fresh fruits,followed by'Xingshu Zhoula 4',and'Xingshu Zhoula 1'.Compared with the control,the three varieties showed fruit length increases of 42.5%,32.0%,and 13.7%,single fruit weight increases of 55.5%,44.3%,and 33.8%,and early yield increases of 33.6%,27.6%,and 25.6%,respectively.In addition,'Xingshu Zhoula 2','Xingshu Zhoula 1',and'Xingshu Zhoula 4'demonstrated excellent quality,with low cellulose content,hemicellulose content,and firmness of tender fruits.Specifically,they showed the cellulose content 66.1%,69.5%,and 72.9%,the hemicellulose content 61.2%,65.3%,and 57.1%,and the fruit firmness 51.0%,52.7%,and 49.6%of that in the control,respectively.Compared with the control,'Xingshu Zhoula 2','Xingshu Zhoula 1',and'Xingshu Zhoula 4'showed the soluble sugar content increases of 25.8%,14.1%,and 59.7%,the soluble protein content increases of 20.0%,9.7%,and 32.7%,and the VC content increases of 47.8%,17.4%,and 65.2%,respectively.'Xingshu Zhoula 1','Xingshu Zhoula 2',and'Xingshu Zhoula 4'demonstrated slightly strong,slightly mild,and mild spiciness,respectively,being capable of meeting the needs of people with different requirements for spiciness.

关 键 词：鲜食辣椒 大棚 品比试验 

分 类 号：S641.3[农业科学—蔬菜学]