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以早熟、中晚熟的甜椒和辣椒(Capsicum annum L.)各一个品种为试材,研究了果实发育期间决定风味、质地和营养品质的几项指标:抗坏血酸含量在3个品种中都随果实的发育成熟而迅速增加;叶绿素则随果实的成熟而降低,并最终消失;胡萝卜素含量变化曲线呈“U”字形;甜椒果实可滴定酸、可溶性糖、粗纤维等的含置也呈“U”字形变化;决定辣椒辣味的主要物质辣椒素含量在开花后40d 达到高峰。甜椒果实的品质在体积停止膨大、变色期前后最好.甜椒果实品质随果实着生部位的上升而降低。改良阳畦栽培的辣椒果实品质优于露地栽培的,说明植株健壮程度和果实发育期间的环境条件对果实品质有显著影响。
Taking early maturity, middle-late maturing sweet pepper and pepper (Capsicum annum L.) as test materials, several indexes that determine the flavor, texture and nutritional quality during fruit development were studied: ascorbic acid content in all three varieties The chlorophyll decreased with the maturation of the fruit and eventually disappeared. The curve of carotene content showed “U” shape. The content of titratable acid, soluble sugar, crude fiber, Was “U” shape changes; determine the main material capsaicin hot pepper capsaicin content 40d after flowering peaked. The quality of the sweet pepper fruits stopped swelling in the volume, the best before and after the discoloration period.The quality of the sweet pepper fruits decreased with the increase of the living parts of the fruits. The results showed that the fruit quality of cultivated pepper with improved yangzhu was better than that of open field cultivation, indicating that the plant robustness and the environmental conditions during fruit development had a significant effect on the fruit quality.