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本文研究了不同浓度的茉莉酸甲酯(MeJA)和苯丙氨酸(Phe)对‘湘研5号’辣椒果实不同发育时期的辣椒素、二氢辣椒素、维生素C以及干物质含量变化的影响。结果表明:500和1000mg.L-1MeJA处理60d后的辣椒素含量分别比对照提高了41.7%和58.4%;同时500mg.L-1MeJA处理能促进辣椒果实中的二氢辣椒素、维生素C的积累,对干物质积累也有一定作用。60mg.L-1Phe处理能提高辣椒果实中辣椒素、二氢辣椒素和干物质的含量,但对维生素C影响不显著。
In this paper, the effects of different concentrations of methyl jasmonate (MeJA) and phenylalanine (Phe) on the contents of capsaicin, capsaicin, vitamin C and dry matter in ’Xiangyan 5’ influences. The results showed that the contents of capsaicin increased by 41.7% and 58.4% respectively after 500 and 1000mg.L-1 MeJA treatment for 60 days, while 500mg.L-1 MeJA treatment could promote the accumulation of dihydrocapsaicin and vitamin C in capsicum , Also has a certain effect on the accumulation of dry matter. 60mg.L-1Phe could increase the contents of capsaicin, capsaicin and dry matter in pepper fruits, but had no significant effect on vitamin C.