This study was carried out both laboratory and field experiment to research the effects of three different light intensity on capsaicin content of hot pepper fruits during the growing stage, the varieties in the study...This study was carried out both laboratory and field experiment to research the effects of three different light intensity on capsaicin content of hot pepper fruits during the growing stage, the varieties in the study were in different hot levels named No.4 Xiangyan(mid-hot) and No.3 Jingjianjiao(very hot). The study showed that capsaicin content increased accompanied with light intensity weakening. There was an inverse relationship between capsaicin content and peroxidase activity.展开更多
Two hybrid hot pepper varieties Xiangyan 5 and Xiangyan 10, and their parents were analyzed the polymerase chain reaction with MJ/PT 200 Pehrier Themal Cycler and DS 800 White-ultravilot Transilluminator to set up a R...Two hybrid hot pepper varieties Xiangyan 5 and Xiangyan 10, and their parents were analyzed the polymerase chain reaction with MJ/PT 200 Pehrier Themal Cycler and DS 800 White-ultravilot Transilluminator to set up a RAPD system adaptable to the purity determination of the hy-brid seeds. Among the 39 random primers, 2 and 4 primers were found to be used effectively in Xiangyan 5 and Xiangyan 10 respectively.展开更多
[Objective] The paper was to establish an affordable indoor virus inoculation and identification technology. [Method] Taking Tobacco Mosaic Virus （TMV） and Cucumber Mosaic Vires （CMV） of sweet （hot） pepper as th...[Objective] The paper was to establish an affordable indoor virus inoculation and identification technology. [Method] Taking Tobacco Mosaic Virus （TMV） and Cucumber Mosaic Vires （CMV） of sweet （hot） pepper as the sources of virus, an affordable indoor virus inoculation and identification technology was developed in the paper. [ Result] The suitable inoculation concentration of CMV was five to ten times, and the best seedling age for inoculation was five to six leav- es. Suitable inoculation concentration of TMV was 20 to 30 times, and the best seedling age for inoculation was three to six leaves. Single inoculation technology was mainly used for indoor virus inoculation and identification of sweet （hot） pepper, and complex inoculation technology could also be adopted with first, st inoculation of CMV and late inoculation of TMV. For mixed inoculation technology, CMV： TMV should be 1： 1. Complex inoculation and mix inoculation should base on the tech- nology of single inoculation. Disease resistant materials, AID1-W22-dg176, ABgl-W22-48123, AB91-DL-6428, HY031-2-8-1-6, BYT-4-1-3-6-8, JFG-2-1-2-6, JF8S-1-1-5-4-8 and I＇502-1-1-3-5, were identified by this method. [ Conclusion] This research provided scientific basis for standardization of indoor inoculation of sweet （hot） pepper virus.展开更多
The response of pungency of hot pepper fruits nitrogenous fertilizer on was invesigated. The results indicated that nitrogenous fertilizer had a significant effect on the capsaicin content of hot pepper fruits at 35 a...The response of pungency of hot pepper fruits nitrogenous fertilizer on was invesigated. The results indicated that nitrogenous fertilizer had a significant effect on the capsaicin content of hot pepper fruits at 35 and 42 days after flowering;, capsaicin content gradually decreased, while peroxidase activity increased with nitrogenous fertilizer increasing.展开更多
An appropriate genetic similarity coefficient is particularly important for accurately estimating the genetic similarity and phylogenetic relationship between individuals and evaluating the genetic diversity of popula...An appropriate genetic similarity coefficient is particularly important for accurately estimating the genetic similarity and phylogenetic relationship between individuals and evaluating the genetic diversity of populations. In this study, five genetic similarity coefficients were compared for analysis of phylogenetic relationship among 31 hot pepper inbred lines based on SRAP. The applicability of different genetic similarity coefficient was investigated by means of SRAP data of hot pepper inbred lines. According to the experimental results, the variation ranges of Nei ＆ Li, Jaceard, Sorensen, Simple matching and Yule coefficients were 0. 598 - 0. 973, 0. 427 - 0. 947, 0. 598 - 0. 973, 0.427 - 0. 947 and 0. 133 - 0. 997, respectively. Results of cluster analysis based on different similarity coefficients varied greatly. To be specific, clustering results based on Nei ＆ Li, Jaccard and Sorensen coefficients were consistent; clustering with Simple matching and Yule coef ficients led to consistent classification of category in different order and slightly different classification of subcategory. Comprehensively comparing the results of cluster analysis and the dendrograms of hot pepper inbred lines, Yule coefficient is suitable for SRAP analysis of hot pepper.展开更多
为了探究不同品种辣椒制作的糟辣椒风味特征差异,选取在贵州地区广泛种植的4个辣椒品种成熟果实制作成糟辣椒,采用顶空固相微萃取-气相色谱-质谱法检测分析其挥发性物质。结果表明:黄平线椒(HP)、林卡辣椒(LK)、黔椒8号(Q4)和辣研101(LY...为了探究不同品种辣椒制作的糟辣椒风味特征差异,选取在贵州地区广泛种植的4个辣椒品种成熟果实制作成糟辣椒,采用顶空固相微萃取-气相色谱-质谱法检测分析其挥发性物质。结果表明:黄平线椒(HP)、林卡辣椒(LK)、黔椒8号(Q4)和辣研101(LY)分别含有60、71、55种和65种挥发性物质,其中HP、LK和Q4含量最高的挥发性物质是乙酸,LY含量最高的挥发性物质是香叶醇,4种糟辣椒含有24种共有物质。通过相关性分析发现,糟辣椒中醇类与烷烃类、烯烃类物质,酯类与酮类物质均呈显著负相关(P<0.05),烯烃类和烷烃类物质呈显著正相关(P<0.05);正交偏最小二乘判别分析表明,4种糟辣椒组间的差异挥发性物质种类均在10种以上,其中HP vs Q4和LK vs Q4最主要的差异物质为乙酸-2-苯乙酯,LY vs Q4和LK vs LY最主要的差异物质为乙酸、LK vs HP最主要的差异物质为苯代丙腈。基于糟辣椒9类挥发性物质建立综合品质评价模型,最终得出4种糟辣椒挥发性风味品质由高到低的顺序:HP>LY>LK>Q4。本研究对了解不同品种辣椒制作的糟辣椒挥发性风味差异具有一定意义,可为糟辣椒的原料选择等提供一定参考依据。展开更多
文摘This study was carried out both laboratory and field experiment to research the effects of three different light intensity on capsaicin content of hot pepper fruits during the growing stage, the varieties in the study were in different hot levels named No.4 Xiangyan(mid-hot) and No.3 Jingjianjiao(very hot). The study showed that capsaicin content increased accompanied with light intensity weakening. There was an inverse relationship between capsaicin content and peroxidase activity.
文摘Two hybrid hot pepper varieties Xiangyan 5 and Xiangyan 10, and their parents were analyzed the polymerase chain reaction with MJ/PT 200 Pehrier Themal Cycler and DS 800 White-ultravilot Transilluminator to set up a RAPD system adaptable to the purity determination of the hy-brid seeds. Among the 39 random primers, 2 and 4 primers were found to be used effectively in Xiangyan 5 and Xiangyan 10 respectively.
基金Supported by National Science and Technology Support Program(2012BAD02B02-10)Shijiazhuang Experiment Station of National Staple Vegetable Industrial Technology System(CARS-25-G-05)+2 种基金Science and Technology Support Program of Hebei Province(11220102D-1)Project of Hebei Science and Technology Hall(11220701D)Youth Foundation of Hebei Academy of Agriculture and Forestry Sciences(A2012050302)
文摘[Objective] The paper was to establish an affordable indoor virus inoculation and identification technology. [Method] Taking Tobacco Mosaic Virus （TMV） and Cucumber Mosaic Vires （CMV） of sweet （hot） pepper as the sources of virus, an affordable indoor virus inoculation and identification technology was developed in the paper. [ Result] The suitable inoculation concentration of CMV was five to ten times, and the best seedling age for inoculation was five to six leav- es. Suitable inoculation concentration of TMV was 20 to 30 times, and the best seedling age for inoculation was three to six leaves. Single inoculation technology was mainly used for indoor virus inoculation and identification of sweet （hot） pepper, and complex inoculation technology could also be adopted with first, st inoculation of CMV and late inoculation of TMV. For mixed inoculation technology, CMV： TMV should be 1： 1. Complex inoculation and mix inoculation should base on the tech- nology of single inoculation. Disease resistant materials, AID1-W22-dg176, ABgl-W22-48123, AB91-DL-6428, HY031-2-8-1-6, BYT-4-1-3-6-8, JFG-2-1-2-6, JF8S-1-1-5-4-8 and I＇502-1-1-3-5, were identified by this method. [ Conclusion] This research provided scientific basis for standardization of indoor inoculation of sweet （hot） pepper virus.
文摘The response of pungency of hot pepper fruits nitrogenous fertilizer on was invesigated. The results indicated that nitrogenous fertilizer had a significant effect on the capsaicin content of hot pepper fruits at 35 and 42 days after flowering;, capsaicin content gradually decreased, while peroxidase activity increased with nitrogenous fertilizer increasing.
基金Supported by Natural Science Foundation of Hainan Province"Construction of Genetic Linkage Map of Dendrobium"(312024)China Spark Program"Pilotscale Trial and Demonstration of New Varieties of Tropical Flowers"(2012GA800003)Special Fund for Basic Scientific Research of Central Nonprofit Research Institutes"Study on the Cold Stress Response Mechanism and Breeding of Cold-resistant in Dendrobium phalaenopsis"(1630032014017)
文摘An appropriate genetic similarity coefficient is particularly important for accurately estimating the genetic similarity and phylogenetic relationship between individuals and evaluating the genetic diversity of populations. In this study, five genetic similarity coefficients were compared for analysis of phylogenetic relationship among 31 hot pepper inbred lines based on SRAP. The applicability of different genetic similarity coefficient was investigated by means of SRAP data of hot pepper inbred lines. According to the experimental results, the variation ranges of Nei ＆ Li, Jaceard, Sorensen, Simple matching and Yule coefficients were 0. 598 - 0. 973, 0. 427 - 0. 947, 0. 598 - 0. 973, 0.427 - 0. 947 and 0. 133 - 0. 997, respectively. Results of cluster analysis based on different similarity coefficients varied greatly. To be specific, clustering results based on Nei ＆ Li, Jaccard and Sorensen coefficients were consistent; clustering with Simple matching and Yule coef ficients led to consistent classification of category in different order and slightly different classification of subcategory. Comprehensively comparing the results of cluster analysis and the dendrograms of hot pepper inbred lines, Yule coefficient is suitable for SRAP analysis of hot pepper.
文摘为了探究不同品种辣椒制作的糟辣椒风味特征差异,选取在贵州地区广泛种植的4个辣椒品种成熟果实制作成糟辣椒,采用顶空固相微萃取-气相色谱-质谱法检测分析其挥发性物质。结果表明:黄平线椒(HP)、林卡辣椒(LK)、黔椒8号(Q4)和辣研101(LY)分别含有60、71、55种和65种挥发性物质,其中HP、LK和Q4含量最高的挥发性物质是乙酸,LY含量最高的挥发性物质是香叶醇,4种糟辣椒含有24种共有物质。通过相关性分析发现,糟辣椒中醇类与烷烃类、烯烃类物质,酯类与酮类物质均呈显著负相关(P<0.05),烯烃类和烷烃类物质呈显著正相关(P<0.05);正交偏最小二乘判别分析表明,4种糟辣椒组间的差异挥发性物质种类均在10种以上,其中HP vs Q4和LK vs Q4最主要的差异物质为乙酸-2-苯乙酯,LY vs Q4和LK vs LY最主要的差异物质为乙酸、LK vs HP最主要的差异物质为苯代丙腈。基于糟辣椒9类挥发性物质建立综合品质评价模型,最终得出4种糟辣椒挥发性风味品质由高到低的顺序:HP>LY>LK>Q4。本研究对了解不同品种辣椒制作的糟辣椒挥发性风味差异具有一定意义,可为糟辣椒的原料选择等提供一定参考依据。
