中国蔬菜Issue(7)：45-55,11.DOI:10.19928/j.cnki.1000-6346.2025.2005
辣椒果实辣椒素类物质生物合成调控及其影响因素研究进展
Research Progress on Biosynthesis Regulation and Influencing Factors of Capsaicinoids in Pepper Fruit
摘要
Abstract
Peppers are an essential vegetable and economic crop in China.Capsaicinoids are a class of natural secondary metabolites unique to the fruits of the genus Capsicum,which give peppers their pungency.The degree of pungency in peppers is controlled by genotypes and influenced by environmental factors.This paper reviewd the species,distribution and accumulation characteristics,biosynthesis,genetic regulation of pungency and its influencing factors of capsaicinoids.The current research status on capsaicinoid biosynthesis was summarized,and existing issues were discussed to provide a reference for future studies on the biosynthetic regulation of capsaicinoids and pungency in peppers.关键词
辣椒/辣椒素类物质/生物合成/辣味遗传调控/影响因素/综述Key words
pepper/capsaicinoids/biosynthesis/genetic regulation of spiciness/influencing factors/review引用本文复制引用
梁文荟,单庆云,王瑾,王兵,张美玲,万彧,邹学校,熊程..辣椒果实辣椒素类物质生物合成调控及其影响因素研究进展[J].中国蔬菜,2025,(7):45-55,11.基金项目
国家自然科学基金项目(32130097,U21A20230),湖南创新型省份建设专项经费资助项目(2021NK1006) （32130097,U21A20230）
