辣椒维生素C含量变化的初步研究

A Preliminary Study on Content Variation of Vitamin C in Pepper

本研究测定食用青椒中长椒类不同品种的辣(半辛辣)椒的V_c含量为40.73～140.11mg/100g,灯笼椒类的甜椒为31.84～72.88mg/100g。果形指数大,果色深的V_c含量高,两者与V_c含量的相关系数分别为0.838、0.9300。F_1的V_c含量与其双亲的关系为F_1=19.11+0.748(P_1·P_2)~1/2果实由小长大,V_c含量逐渐提高,生理成熟期红椒达最高含量。保护地栽培的辣椒,比露地的辣椒V_c含量低,温室、大棚栽培的辣椒,比露地栽培的V_c含量分别低33.5％、37.9％。三要素中钾对辣椒V_c的影响最大,其次是氮,缺钾和缺氮的比氮磷钾处理V_c含量低30.8％和23.2％,低温下贮藏15天,V_c减少55.6％,作者还从光合能力及酶的活性方面探讨了V_c变化的生理生化实质。

Results from the very study showed that vitamin C (Vc) content in green edible pepper of C.F. Var. longrun (half hot )was 40.73-140.11 mg /100g, while Vc content in sweet pepper of C.F.Var. Grossum was 31.84-72.88 mg / 100g . It is supposed that Vccontent was relatively higher in pepper with dark colour and big fruit-shape index . The correlative coefficient between Vc content and the colour ana frait -shape index could be describled as F1= 19.11+0.784 p1p2, Vc content was on the increase gradually as the growth of pepper, and it reached the highest level by the physiologic maturation period. Vccontent of pepper planted in shelter areas was lower than that of pepper grown in open areas. Furthermore, Vc content of pepper cultivated in glasshouses or in plastic-greenhouses was 33.5% or 37.9% lower than that in the open areas . Of live N.P.K fertilizers , potassium (K) influenced Vc content the most, nitrogen (N) was the second .Besides, Vc content from the treatments of lack of K or N was 30.8% or 23.2% lower than that from the N.P.K-treatment. Storage of pepper under low temperature for 15 days lessened Vc content by 55.8% . In the end , the nature of Vc variation was discussed from the points of photosynthesis and activated enzyme.