三系培育新品种朝天椒的农艺性状与品质特性研究

张雪儿; 陈肖肖; 董怡; 王思睿; 胡悦; 丁小东; 贾冬英

doi:10.13386/j.issn1002-0306.2022060123

三系培育新品种朝天椒的农艺性状与品质特性研究

Study on the Agronomic Traits and Quality Characteristics of New Varieties of Pod Peppers Hybridized with Three Lines

摘要

摘要: 为新品种朝天椒的开发利用提供理论依据，以编号为1~5的5份不同杂交组合的三系培育新品种朝天椒种质资源为受试材料，采用综合方法分析了其农艺性状和以辣椒素含量和挥发性物质为主的品质特性。结果表明，5种朝天椒的农艺性状存在较大差异，其果长为6.7~9.3 cm，果重2.40~6.26 g，种子数比15.3~28.1个/g，果肉比71.10%~83.93%。5种朝天椒均具有较高的营养价值，但其营养品质有所不同。其中，1号朝天椒的碳水化合物、粗脂肪和灰分含量最高，2号朝天椒的水分含量最高，3号朝天椒的维生素C含量最高，5号朝天椒的蛋白质含量最高。5种朝天椒的辣椒素含量较高且具有较高的辣度，其中5号朝天椒的辣椒素类物质含量最高（1.128 g/kg），斯科维尔指数为17399 SHU，辣度为116；2号朝天椒的辣椒素类物质含量最低（0.464 g/kg），斯科维尔指数为7157 SHU，辣度为48。5种朝天椒中共检出100种挥发性物质，其中烯烃类物质的相对含量最高（39.20%~61.73%），其共同的呈香物质主要为烯烃类、酯类和醇类，但该3类物质的种类与相对含量存在较大差异。Pearson相关性分析结果显示，新品种朝天椒的辣度与其果重和果肉比呈极显著负相关（P<0.01），与其种子数比呈极显著正相关（P<0.01）。综合分析认为，5种新品种朝天椒均具有较高的辣度和营养价值、良好的色泽和香气，均是加工干椒的适宜品种，尤其是5号，且2号、3号和4号朝天椒还可鲜食、泡制、腌制或发酵。

Abstract: In order to provide theoretical basis for developing and utilizing new varieties of hot peppers, five new varieties of pod peppers (Capsicum annum var. Conoides) hybridized with different combinations by three lines cultivation were selected and numbered as Sample 1, 2, 3, 4 and 5, and their agronomic traits and quality characteristics with an emphasis on capsaicinoids and volatile components were evaluated. The results showed that the peppers had different agronomic traits with their ranges of fruit length, fruit mass, seed number ratio and pulp ratio being 6.7~9.3 cm, 2.40~6.26 g, 15.3~28.1 grain/g, and 71.10%~83.93%, respectively. All the samples possessed high nutritional values but their contents of major nutrients were not the same. Sample 1 contained the highest carbohydrates, crude fats and ash. Sample 2 had the highest water content. Sample 3 contained the highest vitamin C. Sample 5 had the highest protein content. All the samples possessed higher capsaicinoids content and pungency degree, of which Sample 5 had the highest content of capsaicinoids (1.128 g/kg), Scoville index (17399 SHU) and pungency degree (116) while Sample 2 showed the lowest content of capsaicinoids (0.464 g/kg), Scoville index (7157 SHU) and pungency degree (48). A total of 100 volatile components were detected in the five samples, among which olefins were the most abundant component, ranging from 39.20% to 61.73%. Olefins, esters and alcohols were the common aromatic substances of the samples, but their types and contents were different. Pearson correlation analysis displayed that the pungency degrees of the five samples were extremely significantly negatively correlated with their fruit mass and pulp raio (P<0.01) but extremely significantly positively with their seed number ratio (P<0.01). In summary, five new varieties of pod peppers show higher pungency degree and nutritive value, good color and smell and are suitable for drying, especially Sample 5. Also, Samples 2, 3 and 4 can be consumed in fresh state and be used to prepare pickled, salted and fermented pepper products.