辣椒果实成熟过程中品质的变化

本试验以辣椒(Capsicum annuum var.Longrum)为材料,系统研究其果实商品性状、营养品质及风味物质的形成与变化,分析各品质因子间的相互关系,提出辣椒果实的最佳采收期,并对辣椒研究过程中取样的方法及果实成熟度的确定进行了探讨。

BIOCHEMICAL CHANGES DURING THE GROWTH AND MATURITY OF HOT PEPPER

The changes of commercial and nutritive quality of hot pepper (Capsicum annuum var: Longrum) fruit during ripening were studied. Fruit weight and volume were added, and the contents of dry matter, ascorbic acid, and capsaicin were gradually increased in the process of fruit maturation, but chlorophll and starch contents were greatly reduced. There was no obvious change in titratable acid content. It was found that total sugar content was increased at the early stages of growth and declined quickly 40 days later. Lycopene was increased rapidly 50 days after anthesis. Also, sampling methods and determination of fruit maturity degree were discussed.