5 种不同基因型辣椒果实发育期品质变化

辣椒果实发育是一个复杂的遗传过程,而品质的变化是果实发育的一个核心问题。本研究以5 种不同基因型辣椒（螺丝型辣椒‘SJ11-3’、 短羊角型辣椒‘06g19-1-1-1’、朝天型辣椒‘CJ14-11-2-5-1’、长线型辣椒‘L2016-61’和灯笼型甜椒‘THNX143’）为实验材料,通过对辣椒果实4 个不同发育阶段品质变化的研究,探讨辣椒果实在发育过程中的品质变化规律。结果表明,除纤维素和半纤维素外,所有辣椒可溶性糖、果糖、蔗糖、葡萄糖、可溶性蛋白、游离氨基酸、VC、VE、辣椒红素、辣椒素和木质素含量总体均随果实的发育不同程度上升。青熟期向转色期转变是所有辣椒各个发育阶段中品质性状变化最大的阶段,其中果糖、蔗糖、葡萄糖、总可溶性糖、可溶性蛋白、游离氨基酸和VC含量在青熟期到转色期之间总体大幅升高。相关性分析表明除纤维素和半纤维素含量与其他品质指标均呈负相关关系外,其他品质指标之间均呈正相关关系。通过隶属函数值法对5 种不同基因型辣椒材料在青熟期和红熟期两个主要食用阶段的品质综合评价发现,青熟期品质性状综合评分为‘CJ14-11-2-5-1’＞‘SJ11-3’＞‘THNX143’＞‘06g19-1-1-1’＞‘L2016-61’,红熟期品质性状综合评分为‘SJ11-3’＞‘CJ14-11-2-5-1’＞‘THNX143’＞‘06g19-1-1-1’＞‘L2016-61’。本研究可为进一步了解不同基因型辣椒不同发育时期的整体品质变化差异提供新思路,为辣椒果实品质形成机理的研究及相关品质的育种改良提供参考。

Changes of Fruit Quality in Five Different Genotypes of Pepper (Capsicum annuum L.) during Development

Fruit development of hot pepper is a complex genetic process, and the change of fruit quality is a key problem. In this study, the pattern of fruit quality change in five genotypes of pepper including the hot pepper cultivars ‘SJ11-3’ (screw-shaped), ‘06g19-1-1-1’ (short caprine horn-shaped), ‘CJ14-11-2-5-1’ (Chaotian) and ‘L2016-61’ (linear) and the lantern-shaped sweet pepper cultivar ‘THNX143’ was investigated at four different stage of development. The results showed that the contents of soluble sugar, fructose, sucrose, glucose, soluble protein, free amino acids, vitamin C (VC) and vitamin E (VE), capsanthin, capsaicin and lignin but not cellulose and hemicellulose generally increased to different extents with fruit development. At the transition from the green-ripe to color-turning stage, the pepper cultivars showed the greatest changes in quality traits among all developmental stages, and the contents of fructose, sucrose, glucose, total soluble sugar, soluble protein, free amino acids and VC substantially increased. Correlation analysis illustrated that the contents of cellulose and hemicellulose were negatively correlated with other quality traits, which were positively correlated with each other. The quality of the five genotypes at the green-ripe and red-ripe stages was comprehensively evaluated by membership function values analysis, revealing that the scores were ranked as follows: ‘CJ14-11-2-5-1’ > ‘SJ11-3’ > ‘THNX143’ > ‘06g19-1-1-1’ > ‘L2016-61’ for the green-ripe stage, and ‘SJ11-3’ > ‘CJ14-11-2-5-1’ > ‘THNX143’ > ‘06g19-1-1-1’ > ‘L2016-61’ for the red-ripe stage. This study may provide a basis for future studies on the formation mechanism of pepper fruit quality and for breeding for improved quality.