| 辣椒果色表型与色素积累特征差异分析 |
| 点此下载全文 |
| 引用本文：贺晋瑶，安 宇，李佳鑫，鲜璟圻，周道芬，王军娥.辣椒果色表型与色素积累特征差异分析[J].西北农业学报,2025,(2):250~259 |
| DOI: |
| 摘要点击次数: 43 |
| 全文下载次数: 27 |
|
| 基金项目:山西省应用基础研究项目（20210302123413）；山西省重点研发计划重点项目（202102140601015）；蔬菜花卉种质资源创新与利用山西省重点实验室（202204010931019）。 |
|
| 中文摘要:为解析辣椒果色动态发育的呈色机理，研究了不同颜色辣椒果实发育过程中色素成分和含量的变化规律。利用 CIE L*、a*、b* 色空间对26种不同材料的辣椒果实果皮进行色差分析，测定果实生长发育过程中色素含量，分析其生长发育过程中CIE L*、a*、b*与叶绿素、类胡萝卜素和花青素之间的关系。利用Origin 21软件对辣椒果色进行颜色可视化呈现，通过主成分（PCA）分析、聚类分析和相关性分析对不同生长发育阶段的辣椒果皮L*、a*、b*和果皮色素含量进行分析。结果表明：（1）CIE L*、a*、b* 色空间可反映辣椒果实发育过程中的果色变化；（2）26种供试辣椒材料被分为4类，其果色变化分别是黄绿或奶白转红、绿转橙黄、绿转红或暗红、紫转红或暗红；（3）辣椒果皮L*、a*、b*与叶绿素、类胡萝卜素、花青素具有相关性，且不同辣椒材料的果实在发育过程中果色L*、a*、b*变化存在差异，L*、b*与果实叶绿素和类胡萝卜素含量呈负相关，与花青素含量呈正相关，而 a*与其相反。 |
| 中文关键词:辣椒 果色 CIE L*、a*、b* 色素 相关性分析 |
| |
| Fruit Color Phenotype and Pigment Accumulation Characteristics of Chili Peppers (Capsicum annuum L.) |
|
|
| Abstract:The change regularity of pigment compositions and contents of different chili pepper fruits with different colors during their development was investigated. Thechili pepper peels were initially determined using a colorimeter to identify their chromatism index (L* ,a* and b* ). The chlorophyll,carotenoid and anthocyanin contents of chili pepper peel were determined by spectrophotometer,and the relationship between chili pepper fruit color and pigmen change was analyzed during the development. Based on Origin 21 software,chili pepper fruit color was visualized. Component analysis,cluster analysis,and correlation analysis were conducted at different stages of growth and development. The results showed:(1) the CIE L*，a*，b* color space could reflect the fruit color changes during the of chili pepper fruits. Twenty-six chili peppers were divided into four color groups,where the fruit color changes were as follows:green varying to orange-yellow,purple changing to red or dark red,green changing to red or dark red,and yellowish green or milky white changing to red. (3) L*，a*，b* values of chili pepper pericarp correlated with chlorophyll,carotenoids,and anthocyanins. There were differences in changes of L*，a*，b* values in fruit color during the development of fruits from different chili pepper materials. Specifically,L* and b* were negatively correlated with fruit chlorophyll and carotenoid content,while they were positively correlated with anthocyanin content. In contrast, a* showed the opposite relationship. |
| keywords:Chili pepper Fruit color CIE L*,a*,b* Pigment content Correlation analysis |
| 查看全文 查看/发表评论 下载PDF阅读器 |
|
|
|
|
|
