天津农业科学2025，Vol.31Issue(2)：27-30,4.DOI:10.3969/j.issn.1006-6500.2025.02.006
影响辣椒果实中辣椒素类物质积累的栽培因子研究进展
Research Progress on Cultivation Factors Affecting the Accumulation of Capsaicin in Chili Pepper Fruits
徐烨 1赵海燕 1孟攀奇 2李静1
作者信息
- 1. 天津科润农业科技股份有限公司黄瓜研究所,天津 300192
- 2. 天津市农业科学院黄瓜研究所,天津 300192
- 折叠
摘要
Abstract
Pepper which is widely cultivated in China is loved by people because of its spicy flavor.Capsaicin which is a natural sec-ondary metabolite produced in the fruit and placenta of pepper is not only an important component of pepper to form spicy taste,but also unique specific substance of pepper.The content of capsaicin directly determines the spicy taste of pepper.Capsaicin is widely used in many fields,especially in the pharmaceutical industry,cosmetics industry and agricultural industry.Capsaicin content in pep-per is affected by pepper varieties and different environmental factors such as temperature,light,moisture,gas and soil fertilizer during cultivation.Many scholars had studied the synthesis of capsaicinoids in pepper fruits in order to promote accumulation from the culti-vation environment angel during these years.This paper which reviewed the effects of cultivation factors on capsaicin content was aim-ing at providing reference for promoting capsaicin accumulation in the cultivation process.关键词
辣椒素/合成代谢/栽培因子Key words
Capsaicin/synthetic metabolism/cultivation factors分类
园艺学与植物营养学引用本文复制引用
徐烨,赵海燕,孟攀奇,李静..影响辣椒果实中辣椒素类物质积累的栽培因子研究进展[J].天津农业科学,2025,31(2):27-30,4.
