Acta Agriculturae Zhejiangensis ›› 2024, Vol. 36 ›› Issue (11): 2490-2500.DOI: 10.3969/j.issn.1004-1524.20240033

• Horticultural Science • Previous Articles     Next Articles

Selection of delicious and spicy chili pepper varieties and correlation analysis

WANG Xueyan(), XIE Lifen, ZHANG Ting, FANG Pingping, WEI Jing, LI Chaosen, LIU Huiqin, XIANG Xiaomin, ZHAO Dongfeng, GUO Qinwei()   

  1. Quzhou Academy of Agricultural and Forestry Sciences, Quzhou 324000, Zhejiang, China
  • Received:2024-01-04 Online:2024-11-25 Published:2024-11-27

Abstract:

To meet the growing consumption demand and provide a basis for variety utilization, we select chili varieties with delicious and spicy taste. Fifty-six materials were used in the test, the common agronomic traits, capsaicinoids content, and delicious amino acid content were statistically analyzed. The results showed that comprehensive analysis of agronomic traits revealed a large coefficient of variation in plant height, fruit weight, showing various color and diverse fruit shapes. The determination of capsaicin content found that there were significant differences in the capsaicinoids content among different chili pepper varieties. According to the SHU index, the pungency degree can be classified into 1-6 levels, with 20 extremely spicy varieties, including Yulongjiao and Qujiao No.1 which with ice-cream color. Analysis of delicious amino acids showed that there were 12 varieties with delicious amino acids higher than 0.3 mg·g-1, the correlation analysis results showed that there was a significant correlation between delicious amino acids and aspartic acid, lysine, and glutamic acid, and had the highest correlation with aspartic acid. The linear regression equation between delicious amino acids and aspartic acid was described as Y=0.061+1.1X. Correlation analysis was conducted between agronomic traits, total capsaicin content, and delicious amino acid content. There was a negatively significant correlation (P<0.01) between fruit length, capsaicinioids content, and delicious amino acid content. There was a positively significant correlation (P<0.01) between capsaicinioids content and delicious amino acid content.

Key words: delicious and spicy, pepper, correlation analysis

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