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试验表明，随着辣椒果实成熟，辣椒果肉及胎座中辣椒素含量的变化均是先升达到一定高峰后又略有下降；过氧化物酶活性的变化品种间有所差异，农大21号的过氧化物酶活性至绿熟期升至高峰，之后下降，红熟期又略有回升；农大22号在红熟期达到最高值。在果实成熟期，辣椒素含量与过氧化物酶活性的变化呈负相关变化，胎座中的辣椒素含量远高于果肉而过氧化物酶活性远低于果肉。说明辣椒果实发育过程中，过氧化物酶参与了辣椒素的代谢，降解了辣椒素。
The results showed that with the ripening of capsicum, the changes of capsaicinoids contents in capsicum and peel of peppers all increased slightly and then decreased slightly. The changes of peroxidase activity varied among cultivars. Peroxidase activity peaked at the green ripe stage, then decreased, but rose slightly again at the red ripe stage; Nongda 22 reached the highest value at the red ripe stage. In the fruit ripening stage, the content of capsaicin has a negative correlation with the change of peroxidase activity. The content of capsaicin in the placenta is much higher than that of the pulp and the peroxidase activity is much lower than that of the pulp. Explain the process of pepper fruit development, peroxidase involved in the metabolism of capsaicin, degradation of capsaicin.