辣椒果实发育过程中果色与类胡萝卜素的变化

Changes of Fruit Colors and Carotenoid Contents During the Development of Pepper Fruit

【目的】研究不同颜色辣椒果实发育过程中类胡萝卜素种类和含量的变化规律,分析辣椒果实色泽与类胡萝卜素变化的相关性,为选育高辣椒红素新品种提供参考。【方法】采用薄层层析方法测定不同时期辣椒果实的类胡萝卜素种类和含量。【结果】(1)青果期绿色、成熟期为红色的品种共分离出16种色素;青果期前合成的叶绿素和部分黄色类胡萝卜素含量在转色期后下降,青果期后合成的红色、橙色和黄色类胡萝卜素含量大幅增加;成熟期类胡萝卜素总含量和辣椒红素含量高。(2)青果期乳白色、成熟期为红色品种共分离出12种色素,青果期色素含量较低;随着果实发育,青果期前合成的黄色类胡萝卜素含量变化不大,青果期后合成的黄色、橙色和红色类胡萝卜素含量增加较快;成熟期类胡萝卜素总含量较低,辣椒红素含量较高。(3)青果期绿色、成熟期为橙色的品种共分离出14种色素;叶绿素逐渐降解,青果期前合成的黄色类胡萝卜素含量变幅不大,青果期后合成的黄色和橙色类胡萝卜素含量迅速增加;成熟期类胡萝卜素总含量较高,没有合成辣椒红素。(4)青果期绿色、成熟期为黄色的品种共分离出9种色素;叶绿素和黄色类胡萝卜素逐渐降解,没有合成新的类胡萝卜素,成熟期类胡萝卜素总含量低。【结论】在辣椒果实发育过程中,不同颜色类型果实中类胡萝卜素种类和含量不同,同一类型不同品种变化趋势基本相同,但含量有差异;青果期为绿色、成熟期为红色的品种为选育高辣椒红素的理想材料;不同颜色辣椒果实中类胡萝卜素合成途径不同。

[ Objective ] This article studied the change regularity of carotenoid compositions and contents of pepper fruits with different colors during the development, and analyzed the relationship between pepper fruit color and carotenoid change, providing a reference for breeding new varieties including more capanthin. [ Method] The compositions and content of carotenoid of pepper fruits at different stages were determined by TLC. [Result] Green in period of green fxuit and red in maturity varieties： 16 kinds of pigment were isolated. After color-chang period, the content of chlorophyll and a part of yellow carotenoids which were synthesized before the green fruit stage decreased, while the content of combined red, orange and yellow carotenoids after green fruit stage significantly increased. The carotenoid total content and capsanthin content were at a high level in the maturity stage. Milky in period of green fi＇uit and red in maturity varieties： 12 kinds of pigments were isolated. At the green stage, the pigment content was low. With the development of pepper fruit, the content of synthetic yellow carotenoids before the green fruit stage changed very little, but the content of synthesized yellow, orange and red carotenoids after the green fruit stage increased rapidly; the total content of carotenoids was low in the maturity stage, while the capsanthin content was at a high level. Varieties of green in period of green fi＇uit and orange in maturity： 14 kinds of pigments were isolated. The chlorophyll was degraded gradually, the content of combined yellow carotenoids before the green ftuit stage changed little, while the content of synthesized yellow and orange carotenoids after the green fruit stage increased rapidly; the total content of carotenoids was higher in maturity stage but no synthetic red carotenoids was observed. Green in period of green fruit, yellow in maturity varieties： 9 kinds of pigments were isolated; The chlorophyll and yellow carotenoids gradually degraded, there was no synthesis of new carotenoids, the carotenoid total content was low in the maturity stage. [Conclusion] During the development of pepper fruit, the carotenoid composition and content were different in different types. Them tendency of exchange of the same type was almost the similar, but the contents were differences among different varieties. The types which were green in the period of green fruit and red in maturity is the most ideal material for breeding variety including capsanthin with a high level. The route to synthesize carotenoid was different in various colored pepper fruits.