辣椒主要营养品质比较

Comparison of Important Quality Traits of Pepper

目的:比较不同辣椒品系组合主要营养品质之间的差异。方法:以杭F1品种为对照,在辣椒果实商品成熟期测定各果实中VC、可溶性糖、可溶性蛋白质含量;以柘红1号品种为对照,在辣椒果实生理成熟期测定辣度及色价,以比较各组间主要营养品质。结果:26份辣椒组合中的营养品质中,VC、可溶性糖、可溶性蛋白质的变化范围分别是481.94~93.07 mg/100 g、37.78%~22.46%以及6.94~3.05 mg/g;辣度和色阶指标中,只有10号材料达到4737.68,辣度级别为五级;20号材料色价值最高,达到441.55 mg/kg。结论:综合分析得出,2号辣椒组合适合作为商品成熟期收获的品种,21号材料辣度级别和色价含量较高,适合作为生理成熟期收获的品种。

Objective:To compare the difference of main nutritional quality between different combinations of pepper.Methods:The contents of VC,soluble sugar and soluble protein in the fruits of pepper were measured at the mature stage.With zhe hong 1 as the control,the spiciness and color value of the fruit were measured in physiological maturity period.Results:In the nutritional quality of 26 pepper combinations,the range of VC,soluble sugar and soluble protein was 481.94-93.07 mg/100 g,37.78%-22.46%and 6.94-3.05 mg/g,respectively.In the index of spiciness and color scale,only No.10 material reaches 4737.68,with the spiciness level of 5.The color value of No.20 material is the highest,reaching 441.55 mg/kg.Conclusion:According to the comprehensive analysis,No.2 pepper combination is suitable for harvesting in the mature period of commodity,and No.21 material has higher spiciness level and color value,so it is suitable for harvesting in the physiological mature period.