摘要
以早熟、中晚熟的甜椒和辣椒(Capsicum annum L.)各一个品种为试材,研究了果实发育期间决定风味、质地和营养品质的几项指标:抗坏血酸含量在3个品种中都随果实的发育成熟而迅速增加;叶绿素则随果实的成熟而降低,并最终消失;胡萝卜素含量变化曲线呈"U"字形;甜椒果实可滴定酸、可溶性糖、粗纤维等的含置也呈"U"字形变化;决定辣椒辣味的主要物质辣椒素含量在开花后40d 达到高峰。甜椒果实的品质在体积停止膨大、变色期前后最好.甜椒果实品质随果实着生部位的上升而降低。改良阳畦栽培的辣椒果实品质优于露地栽培的,说明植株健壮程度和果实发育期间的环境条件对果实品质有显著影响。
Three of early and later mature sweet and hot pepper (Capsicum annum L.)were used as materials to study their quality changes during the fruit development.The ascorbic acid,soluble sugar,titratable acid,crude fibre, carotene and total chlorophyll contents were analysed every 10 days during the fruit development.Ascorbic acid content increased quickly during the ripening stage in all tested cultivars.Otherwise,total chloropyhll content decreased ane disappeared at the end of the ripening stage.The curve of carotene change appeare 'U' shape in both sweet and hot pepper.The change curve of soluble sugar,titratable acid and crude fible content also showed a'U'shape in sweet pepper but an increasing tend in hot pepper.The content of capsicin in hot pepper reached the peak after blossom about 40 days.The fruit quality of sweet pepper became better with the fruit development before the break stage.The quality of fruit grown in improved-cold-frame was better than that in outdoors. And earlier setting fruit gave nicer quality than later setting ones.
关键词
辣椒
品质
发育
Capsicum
fruit quality
fruit development
