浙江农业学报 ›› 2023, Vol. 35 ›› Issue (4): 862-872.DOI: 10.3969/j.issn.1004-1524.2023.04.13

• 园艺科学 • 上一篇    下一篇

辣椒种质资源辣椒素含量与农艺性状的相关性

朱丽a(), 薛新如a, 梁宗旭a, 许琳玉a, 余国峰a, 唐懿b, 李焕秀b,*()   

  1. a.四川农业大学 园艺学院,四川 成都 611130
    b.四川农业大学 果蔬研究所,四川 成都 611130
  • 收稿日期:2022-05-12 出版日期:2023-04-25 发布日期:2023-05-05
  • 通讯作者: *李焕秀,E-mail: hxli@sicau.edu.cn
  • 作者简介:朱丽(1997—),女,四川泸州人,硕士研究生,研究方向为蔬菜生物技术与遗传育种。E-mail: 18784009622@163.com
  • 基金资助:
    四川省创新团队岗位专家项目(SCCXTD2021-05)

Correlation between capsaicin content and agronomic traits in pepper (Capsicum annuum L.) germplasm resources

ZHU Lia(), XUE Xinrua, LIANG Zongxua, XU Linyua, YU Guofenga, TANG Yib, LI Huanxiub,*()   

  1. a. College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
    b. Institute of Fruit and Vegetable Science, Sichuan Agricultural University, Chengdu 611130, China
  • Received:2022-05-12 Online:2023-04-25 Published:2023-05-05

摘要:

为充分利用辣椒资源,了解不同辣椒种质资源的辣椒素含量及其与其他农艺性状的相关性,以54份辣椒资源为材料,测定其辣椒素含量和24个农艺性状,通过变异系数和相关性分析探索辣椒素含量与农艺性状的相关关系。结果表明:不同资源辣椒果实中辣椒素和二氢辣椒素含量分布规律基本一致,且辣椒素含量均高于二氢辣椒素含量;辣椒素总含量随果实发育变化不同,呈现2种趋势,一是随果实发育逐渐增加到最高值,红熟期略微降低,二是随果实发育,辣椒素总含量总体呈上升趋势,到红熟期最高;不同大小辣椒果实的辣度级别分布不同,小果型辣椒辣度级别比大果型高;各性状的平均变异系数为56.16%,辣椒果面棱沟、单果重、辣椒素含量、果肩形状、果实横径、花冠色、花柱色、果实切面形状、果实纵径等性状的变异系数大,具有良好的遗传变异性。辣椒各性状之间有显著相关性,与果实纵径显著相关的性状最多,达到12个,幼果期、绿熟期和红熟期果实辣椒素含量与果肩形状、单果重、果实纵径、果实横径、果肉厚呈显著或极显著负相关。研究结果可为高辣度、高含量辣椒素辣椒的新品种选育奠定基础,为辣椒生产种植计划提供参考依据。

关键词: 辣椒, 种质资源, 辣椒素, 农艺性状, 辣度

Abstract:

In order to make full use of pepper resources and study the content of capsaicin in different pepper germplasm resources and its correlation with other agronomic traits, the capsaicin content and 24 agronomic traits of 54 collected pepper resources were measured, and the correlation between capsaicin content and agronomic traits was explored by coefficient of variation and correlation analysis. The results showed that the distribution of capsaicin and dihydrocapsaicin in different pepper fruits was basically same, and the content of capsaicin was higher than that of dihydrocapsaicin. The total content of capsaicin varied with fruit development, showing two trends. First, it gradually increased to the highest value with fruit development and slightly decreased at red ripening stage. Second, with fruit development, the total content of capsaicin generally increased and reached to the highest value at red ripening stage. The distribution of spicy grade of pepper fruits with different sizes was different, and the peppers of small fruit type were higher than that of large fruit type. The average coefficient of variation of all traits was 56.16%. The coefficients of variation of pepper fruit surface ridge, single fruit weight, capsaicin content, fruit shoulder shape, fruit transverse diameter, corolla color, style color, fruit section shape and fruit longitudinal diameter were high, and had good genetic variability. There was a significant correlation between the traits of pepper, and the traits significantly correlated with the longitudinal diameter of fruit were the most, up to 12. The contents of capsaicin in young fruit stage, green ripening stage and red ripening stage were negatively correlated with fruit shoulder shape, single fruit weight, fruit longitudinal diameter, fruit transverse diameter and pulp thickness at P<0.05 or P<0.01. The research results could laid a foundation for the breeding of new varieties of pepper with high spiciness and high content of capsaicin, and provide reference for pepper production and planting plan.

Key words: pepper (Capsicum annuum L.), germplasm resource, capsaicin, agronomic trait, spicy grad

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