PDF(Pubmed)
Abstract：
As a fruit and vegetable crop, the ornamental pepper is not just highly ornamental but also rich in nutritional value. The quality of ornamental pepper fruits is given in their contents of capsaicin, vitamin C (VC), flavonoids and total phenols. The study concentrated on the accumulation of capsaicin and dihydrocapsaicin in different tissues of 18 peppers during fruit growth and development. The results showed that the pericarp and placenta contained significantly higher levels of capsaicin than dihydrocapsaicin. Additionally, the placenta contained significantly higher levels of both capsaicin and dihydrocapsaicin compared to the pericarp. The content of capsaicin was in the range of 0-6.7915 mg·g-1, the range of dihydrocapsaicin content was 0-5.329 mg·g-1. Interestingly, we found that the pericarp is rich in VC (5.4506 mg·g-1) and the placenta is high in flavonoids (4.8203 mg·g-1) and total phenols (119.63 mg·g-1). The capsaicin is the most important component using the correlation analysis and principal component analysis. The qPCR results substantiated that the expression of genes in the placenta was significantly higher than that in the pericarp and that the expression of genes in green ripening stage was higher than that in red ripening stage. This study could be utilized to select the best ripening stages and tissues to harvest peppers according to the use of the pepper and to the needs of producers. It not only provides a reference for quality improvement and processing for consumers and market but also provides a theoretical basis for high-quality pepper breeding.
摘要：
作为水果和蔬菜作物，观赏辣椒不仅具有很高的观赏性，而且具有丰富的营养价值。观赏辣椒果实的质量取决于辣椒素的含量，维生素C（VC），类黄酮和总酚。研究集中在18个辣椒果实生长发育过程中不同组织中辣椒素和二氢辣椒素的积累。结果表明，果皮和胎盘中的辣椒素含量明显高于二氢辣椒素。此外,与果皮相比，胎盘中辣椒素和二氢辣椒素的含量明显更高。辣椒素的含量范围为0-6.7915mg·g-1，二氢辣椒素的含量范围为0-5.329mg·g-1。有趣的是,我们发现果皮中富含VC（5.4506mg·g-1），胎盘中富含黄酮类化合物（4.20Bmg·g-1）和总酚（119.63mg·g-1）。辣椒素是最重要的成分，采用相关分析和主成分分析。qPCR结果证实，胎盘中基因的表达明显高于果皮，绿色成熟期基因的表达高于红色成熟期。这项研究可用于根据辣椒的用途和生产者的需求选择最佳的成熟阶段和组织来收获辣椒。不仅为消费者和市场的品质改进和加工提供了参考,也为优质辣椒育种提供了理论依据。
