摘要
探明不同来源、不同果型辣椒品种的营养品质差异,为辣椒品质育种及种植推广提供理论依据。以朝天椒、线椒和圆珠椒3种不同果实类型和不同来源的30个辣椒品种为研究对象,测定氨基酸、还原糖、粗脂肪、粗纤维、辣椒素类物质含量等8项果实品质指标,采用主成分分析进行综合评价。结果表明,朝天椒类果实粗脂肪、粗纤维及辣椒素类物质含量高,线椒类果实辣椒红素含量高,圆珠椒类果实含水量、氨基酸、还原糖含量高;不同品种间果实品质存在明显差异,8项品质指标的变异系数范围为12.32%~54.08%。相关性分析结果表明,8个品质指标间辣椒素含量与二氢辣椒素含量相关系数最高,为0.92,呈极显著正相关;根据主成分分析评价得出品质排名前10的辣椒品种分别为黔辣5号、辣研101、绥阳朝天椒、川椒112、艳椒425、黔辣8号、骄阳6号、遵义朝天椒、黔辣3号、兴蔬单生朝天椒。综合30个辣椒品种果实品质评价结果,线椒中黔辣5号和朝天椒中辣研101可作为高品质辣椒品种进行推广种植,辣椒素、二氢辣椒素、还原糖及氨基酸含量可作为辣椒果实品质的主要评价指标。
The purpose of this study was to investigate the nutritional quality differences of pepper varieties from different sources and fruit types,and to provide theoretical basis for pepper quality breeding and planting promotion.Thirty pepper varieties of 3 different fruit types,including pod pepper,line pepper and ball pepper,and different sources were selected as the research objects.Eight fruit quality indexes,including amino acid,reducing sugar,crude fat,crude fiber and capsa-icin contents,were determined by principal component analysis.The results showed that the crude fat,crude fiber and capsaicin contents were high in the pod pepper,the capsaicin content was high in the line pepper,and the water content,amino acid and reducing sugar contents were high in the ball pepper.There were large differences in fruit quality among different varieties,and the coefficient of variation of 8 quality indexes ranged from 12.32%to 55.87%.The correlation analysis results showed that the correlation coefficient between capsaicin content and dihydrocapsaicin content among the 8 quality indexes was the highest(0.92),showing a very significant positive correlation.According to PCA analysis and evaluation,the top 10 pepper varieties ranked in quality were Qianla No.5,Layan 101,Suiyang pod Pepper,Sichuan Pep-per 112,Yan Pepper 425,Qianla No.8,Jiaoyang No.6,Zunyi pod pepper,Qianla No.3 and Xingshu single pod pepper.Based on the fruit quality evaluation results of 30 varieties of pepper,Qianla No.5 of line pepper and Layan 101 of pod pepper can be used as high-quality variety for promotion and planting,and the contents of capsaicin,dihydrocapsaicin,re-ducing sugar and amino acid can be used as the main indexes for evaluating the fruit quality of pepper.
作者
王楠艺
付文婷
周鹏
杨娅
吴迪
范高领
何建文
WANG Nanyi;FUWenting;ZHOU Peng;YANG Ya;WU Di;FAN Gaoling;HE Jianwen(Institute of Guizhou Pepper Research,Guizhou Academy of Agricultural Sciences,Guiyang 550006,Guizhou,China)
出处
《中国瓜菜》
CAS
北大核心
2024年第4期46-55,共10页
China Cucurbits And Vegetables
基金
贵州省科技支撑重点项目(黔科支撑合[2022]重点016号)。
关键词
辣椒
营养品质
主成分分析
综合评价
Pepper
Nutritional quality
Principal component analysis
Comprehensive evaluation
