食品科学2024，Vol.45Issue(9)：16-21,6.DOI:10.7506/spkx1002-6630-20230620-165
辣椒野生型与果色突变体果实不同发育阶段色泽比较与品质分析
Comparative Color and Quality Analyses of Color Mutants and Wild-Type of Pepper at Different Developmental Stages
摘要
Abstract
In this study,the wild type 6421 and the fruit color mutant E55 of pepper were evaluated for fruit color,pigment contents and quality components at different developmental stages.The results demonstrated that the fruit color of 6421 and E55 changed from green to yellow and then to red,and from green to brown and then to orange,respectively,as the fruit developed from mature green to ripe.For both 6421 and E55,the color parameters a*and C*increased,while hue angle(h)value decreased.Furthermore,chlorophyll(Chi)content declined,whereas carotenoid(Car)content increased.Additionally,the contents of VC,soluble sugar,soluble protein and capsaicin increased,while cellulose content decreased.At the mature green stage,there was no significant difference between 6421 and E55 in five color parameters(L*,a*,b*,C*,and h values),Chl and Car contents or six quality indicators(cellulose,VC,soluble sugar,soluble protein,and capsaicin contents)(P＞0.05).During the color-turning to ripening stages,L*,b*and C*values and VC and soluble sugar contents were significantly higher and soluble protein and cellulose contents were significantly lower in E55 than in 6421(P＜0.05),whereas capsaicin contents were not significantly different between E55 and 6421(P＞0.05).Correlation analysis showed that for both 6421 and E55,Chl and Car contents were significantly or extremely significantly correlated with each quality parameter except for cellulose content.Among the tested quality indicators,soluble sugar,soluble protein,and capsaicin contents were significantly or extremely significantly positively correlated with each other,while cellulose content was significantly or highly significantly negatively correlated with the other indicators.This study can serve as a theoretical basis for research on the coloration mechanism of peppers as well as for the screening and breeding of high-quality pepper cultivars.关键词
辣椒/果色突变体/色泽/品质Key words
pepper/fruit color mutant/color/quality分类
园艺学与植物营养学引用本文复制引用
李丽缘,吴丽丽,黄湖荣,蒋清清,徐欢,杨博智,周书栋..辣椒野生型与果色突变体果实不同发育阶段色泽比较与品质分析[J].食品科学,2024,45(9):16-21,6.基金项目
湖南省自然科学基金项目(2022JJ30350) （2022JJ30350）
湖南省蔬菜产业技术体系辣椒育种岗位项目 （）
