[Objective] This study aimed to screen out hot pepper germplasms highly resistant to Meloidogyne incognita, thereby providing resistant resources for hot pep- per breeding. [Method] Comprehensive analysis combining cl...[Objective] This study aimed to screen out hot pepper germplasms highly resistant to Meloidogyne incognita, thereby providing resistant resources for hot pep- per breeding. [Method] Comprehensive analysis combining cluster analysis and sub- ordinate function was conducted through determining related resistance indexes of 67 hot pepper germplasms 50 days after inoculated with M. incognita. [Result] The effects of M. incognita on related resistance indexes were significantly different am- ong the hot pepper germplasms. Egg index and gall index had abundant genetic variation with variation coefficients of 143.16% and 118.95%, respectively. Based on the gall indexes, cluster analysis of hot pepper germplasms was performed. The 67 hot pepper germplasms were divided into 4 groups （resistant, moderately resistant, susceptible and high susceptible）. The resistance intensity of the hot pepper germplasms were ranked according to the sum of subordinate function values of various resistance indexes. The total function values of Rela 2 and L506M were the largest （2.00）, indicating that these two germplasms were immune to M. incognita. The total function values of L287-2, L522-1M, L504M, L515-2, 13SM100-1, L512M, L292-1, L319, L316, L317, 13SM87-1 and Rela 5 were larger than 1.95, indicating that these germplasms were highly resistant to M. incognita. [Conclusion] This study could provide certain resistant resources for resistance breeding of hot pepper to M. incognita.展开更多
[Objective] To study the effects of microwave blanching treatment on POD activity and crispness in Capsicum frutescens L., and to compare the effects of microwave blanching method, normal blanching method, boiling wat...[Objective] To study the effects of microwave blanching treatment on POD activity and crispness in Capsicum frutescens L., and to compare the effects of microwave blanching method, normal blanching method, boiling water blanching and steam blanching. [Methods] In order to obtain the optimal condition for microwave blanching, response surface methodology was used to construct a quadratic regression model describing the effects of microwave power, microwave time and calcium lactate concentration on the POD activity in C. frutescens. [Results] The optimal technology was obtained based on central composite design： 525 W microwave power, 64.5 s microwave time, and 0.08% calcium lactate concentration. Under this condition, POD enzyme activity of C. frutescens was desactivated and crispness of C. frutescens was 68.77 N. [Conclusions] This research would provide references for the crispness protection and enzyme deactivation of C. frutescens.展开更多
[Objective] The paper was to explore the effect of different culture conditions on sporulation quantity of Phytophthora capsici in Capsicum annuum L.var.dactylus M.in Xunhua.[Method] The effects of light hours,pH,medi...[Objective] The paper was to explore the effect of different culture conditions on sporulation quantity of Phytophthora capsici in Capsicum annuum L.var.dactylus M.in Xunhua.[Method] The effects of light hours,pH,medium and temperature on sporulation quantity during isolation and culture process of P.capsici were studied.[Result] The sporulation quantity of P.capsici under the conditions of 24 h/day light,pH 7.0,potato medium（PSA） and 30 ℃ was the largest,and pH,basal medium and temperature had greater impact on sporulation quantity.[Conclusion]The study laid foundation for the study on natural incidence condition of C.annuum in Xunhua.展开更多
基金Supported by National Nonprofit Institute Research Grant of CATAS-TCGRI(1630032014019,1630032015003)Key Research&Development Project of Hainan Province(ZDYF2016225)Key Technology Research and Demonstration Project of Farmland Improvement of Hainan Province(HNGDpz2015)
文摘[Objective] This study aimed to screen out hot pepper germplasms highly resistant to Meloidogyne incognita, thereby providing resistant resources for hot pep- per breeding. [Method] Comprehensive analysis combining cluster analysis and sub- ordinate function was conducted through determining related resistance indexes of 67 hot pepper germplasms 50 days after inoculated with M. incognita. [Result] The effects of M. incognita on related resistance indexes were significantly different am- ong the hot pepper germplasms. Egg index and gall index had abundant genetic variation with variation coefficients of 143.16% and 118.95%, respectively. Based on the gall indexes, cluster analysis of hot pepper germplasms was performed. The 67 hot pepper germplasms were divided into 4 groups （resistant, moderately resistant, susceptible and high susceptible）. The resistance intensity of the hot pepper germplasms were ranked according to the sum of subordinate function values of various resistance indexes. The total function values of Rela 2 and L506M were the largest （2.00）, indicating that these two germplasms were immune to M. incognita. The total function values of L287-2, L522-1M, L504M, L515-2, 13SM100-1, L512M, L292-1, L319, L316, L317, 13SM87-1 and Rela 5 were larger than 1.95, indicating that these germplasms were highly resistant to M. incognita. [Conclusion] This study could provide certain resistant resources for resistance breeding of hot pepper to M. incognita.
基金Supported by the Key Project of Chongqing City(cstc2014yykfA0030)~~
文摘[Objective] To study the effects of microwave blanching treatment on POD activity and crispness in Capsicum frutescens L., and to compare the effects of microwave blanching method, normal blanching method, boiling water blanching and steam blanching. [Methods] In order to obtain the optimal condition for microwave blanching, response surface methodology was used to construct a quadratic regression model describing the effects of microwave power, microwave time and calcium lactate concentration on the POD activity in C. frutescens. [Results] The optimal technology was obtained based on central composite design： 525 W microwave power, 64.5 s microwave time, and 0.08% calcium lactate concentration. Under this condition, POD enzyme activity of C. frutescens was desactivated and crispness of C. frutescens was 68.77 N. [Conclusions] This research would provide references for the crispness protection and enzyme deactivation of C. frutescens.
文摘[Objective] The paper was to explore the effect of different culture conditions on sporulation quantity of Phytophthora capsici in Capsicum annuum L.var.dactylus M.in Xunhua.[Method] The effects of light hours,pH,medium and temperature on sporulation quantity during isolation and culture process of P.capsici were studied.[Result] The sporulation quantity of P.capsici under the conditions of 24 h/day light,pH 7.0,potato medium（PSA） and 30 ℃ was the largest,and pH,basal medium and temperature had greater impact on sporulation quantity.[Conclusion]The study laid foundation for the study on natural incidence condition of C.annuum in Xunhua.
