摘要
提出了高辣椒素、高红色素深加工专用型辣椒品种评价的4个关键指标,即辣椒素含量、辣椒红色素含量、有效成分含量和产量,以为农户和企业所能带来的利润为评价标准,建立了该类型品种定量评价的方法,并举例说明如何通过该方法来综合评价高辣椒素、高红色素辣椒品种。
The four key evaluated indexes of deep-processing pepper varieties of high capsaicin and capsanthin were put forward,which were the content of capsaicin and capsanthin,effective component content and yield.Taking the profits of farmers and enterprises as the evaluation standard,we established a method for quantitative evaluation of these types of varieties,and gave an example to how to evaluate high capsaicin and capsanthin varieties comprehensively by this method.
作者
桂敏
杜磊
张芮豪
钟秋月
龙洪进
GUI Min;DU Lei;ZHANG Rui-hao;ZHONG Qiu-yue;LONG Hong-jin(Horticultural Research Institute,Yunnan Academy of Agricultural Science/Engineering Research Center of VegetableGermplasm Innovation and Support Production Technology of Yunnan Province,Kunming 650205,China)
出处
《中国食物与营养》
2019年第6期34-36,8,共4页
Food and Nutrition in China
基金
云南省科技厅重点研发计划(项目编号:2018BB020)
国家特色蔬菜产业技术体系昆明综合试验站(项目编号:CARS-24-G-21)
关键词
高辣椒素
高红色素
深加工专用型
辣椒品种
评价标准
high content of capsaicin
high content of capsanthin
deep-processing type
pepper variety
evaluation standard
