辣椒野生型与果色突变体果实不同发育阶段色泽比较与品质分析

Comparative Color and Quality Analyses of Color Mutants and Wild-Type of Pepper at Different Developmental Stages

本研究以野生型6421和果色突变体E55为对象,通过测定二者不同发育阶段果实色价、色素含量及品质成分,探讨果实发育过程中色泽和品质成分变化规律。结果表明,从绿熟期至成熟期,6421、E55果色分别由绿转褐再转红和由绿转黄再转橙,二者色价指标a^(*)、C^(*)值增加而色度角(h)值降低,叶绿素(chlorophyll,Chl)含量降低,而类胡萝卜素(carotenoid,Car)含量增加,VC、可溶性糖、可溶性蛋白质以及辣椒素含量增加而纤维素含量下降。对6421、E55果实同一发育阶段色价和品质成分进行比较,绿熟期时,6421与E55果实5个色价指标(L^(*)、a^(*)、b^(*)、C^(*)和h值)、Chl、Car含量以及6个品质指标(纤维素、VC、可溶性糖、可溶性蛋白、辣椒素含量)均无显著差异(P>0.05)。转色期至成熟期,E55果实L^(*)、b^(*)、C^(*)值以及VC、可溶性糖含量均显著高于6421果实(P<0.05),可溶性蛋白质和纤维素含量均显著低于6421果实(P<0.05),辣椒素含量与6421无显著差异(P>0.05)。相关性分析表明,6421和E55果实Chl、Car含量分别与除纤维素含量之外的各品质指标呈显著或极显著负相关、正相关。各品质指标中,纤维素含量与其他指标呈显著或极显著负相关,可溶性糖、可溶性蛋白和辣椒素含量两两之间均呈显著或极显著正相关。本研究可为辣椒果色呈色机理和选育高品质型辣椒奠定理论基础。

In this study,the wild type 6421 and the fruit color mutant E55 of pepper were evaluated for fruit color,pigment contents and quality components at different developmental stages.The results demonstrated that the fruit color of 6421 and E55 changed from green to yellow and then to red,and from green to brown and then to orange,respectively,as the fruit developed from mature green to ripe.For both 6421 and E55,the color parameters a^(*)and C^(*)increased,while hue angle(h)value decreased.Furthermore,chlorophyll(Chl)content declined,whereas carotenoid(Car)content increased.Additionally,the contents of VC,soluble sugar,soluble protein and capsaicin increased,while cellulose content decreased.At the mature green stage,there was no significant difference between 6421 and E55 in five color parameters(L^(*),a^(*),b^(*),C^(*),and h values),Chl and Car contents or six quality indicators(cellulose,VC,soluble sugar,soluble protein,and capsaicin contents)(P>0.05).During the color-turning to ripening stages,L^(*),b^(*)and C^(*)values and VC and soluble sugar contents were significantly higher and soluble protein and cellulose contents were significantly lower in E55 than in 6421(P<0.05),whereas capsaicin contents were not significantly different between E55 and 6421(P>0.05).Correlation analysis showed that for both 6421 and E55,Chl and Car contents were significantly or extremely significantly correlated with each quality parameter except for cellulose content.Among the tested quality indicators,soluble sugar,soluble protein,and capsaicin contents were significantly or extremely significantly positively correlated with each other,while cellulose content was significantly or highly significantly negatively correlated with the other indicators.This study can serve as a theoretical basis for research on the coloration mechanism of peppers as well as for the screening and breeding of high-quality pepper cultivars.