| Light Intensity Affects Pungency of Hot Pepper（Capsicum annuum L.） Fruits |
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| 引用本文： | LVChang-shan WANGJin-ling YUGuang-jian. Light Intensity Affects Pungency of Hot Pepper（Capsicum annuum L.） Fruits[J]. 东北农业大学学报(英文版), 2005, 12(1): 33-36 |
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| 作者姓名： | LVChang-shan WANGJin-ling YUGuang-jian |
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| 作者单位： | AppliedTechniqueCollege,NortheastAgriculturalUniversity,HarbinHeilongjiang150030,PRC |
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| 摘 要： | This study was carried out both laboratory and field experiment to research the effects of three different light intensity on capsaicin content of hot pepper fruits during the growing stage, the varieties in the study were in different hot levels named No.4 Xiangyan (mid-hot) and No.3 Jingjianjiao (very hot). The study showed that capsaicin content increased accompanied with light intensity weakening. There was an inverse relationship between capsaicin content and peroxidase activity.
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| 关 键 词： | 光照强度 辣椒 辣椒素 辛辣味 逆相关 ]过氧化物酶 酶活性 |
Light Intensity Affects Pungency of Hot Pepper (Capsicum annuum L.) Fruits |
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| LV Chang-shan,WANG Jin-ling,YU Guang-jian. Light Intensity Affects Pungency of Hot Pepper (Capsicum annuum L.) Fruits[J]. Journal of Northeast Agricultural University, 2005, 12(1): 33-36 |
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| Authors: | LV Chang-shan WANG Jin-ling YU Guang-jian |
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| Abstract: | This study was carried out both laboratory and field experiment to research the effects of three different light intensity on capsaicin content of hot pepper fruits during the growing stage, the varieties in the study were in different hot levels named No.4 Xiangyan (mid-hot) and No.3 Jingjianjiao (very hot). The study showed that capsaicin content increased accompanied with light intensity weakening. There was an inverse relationship between capsaicin content and peroxidase activity. |
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| Keywords: | hot pepper light intensity capsaicin |
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