鲜食嫩果辣椒‘樟树港’果实品质特性研究

doi:10.16420/j.issn.0513-353x.2023-0837

摘要/Abstract

摘要：

以适合鲜食嫩果的‘樟树港’辣椒为试验材料，研究其果实发育过程中果实形状、硬度、组织结构、主要营养成分及细胞壁物质、风味物质的变化，并对品质指标进行相关性分析和主成分分析，以明确影响其品质的关键因素。结果表明：从坐果到转色期，果实纵径、横径、单果质量、果肉厚度、硬度和角质层厚度呈上升趋势；果肉细胞层数基本稳定，薄壁细胞体积增大导致果肉增厚；可溶性蛋白含量随果实发育呈“U”形变化，可溶性糖和维生素C含量整体呈上升趋势，总果胶含量呈先增加后下降的变化趋势，纤维素和半纤维素含量呈下降—上升—下降—上升的变化趋势，开花后15 d含量最低；辣椒素含量在发育前期增加迅速。果实发育过程中共检测出158种挥发性成分，以萜类、酯类、杂环化合物、烃类、酮类、醇类、醛类为主，开花后10 ~ 25 d萜类、酯类、烃类、酮类、醛类化合物增加。嫩果期果实口感优良的原因主要为果实硬度小、角质层薄、辣度适中、纤维素和总果胶含量低，挥发性成分相对较多。此外，主成分分析结果表明，可溶性蛋白含量也是影响‘樟树港’辣椒品质的重要因素之一。

关键词: 辣椒, 生长发育, 口感, 风味物质

Abstract:

Using‘Zhangshugang’pepper suitable for fresh and immature fruits as experimental material the changes of shape，firmness，tissue structure，main nutrients，cell wall substances，capsaicinoids and volatile components of fruit during fruit development were investigated，and the correlation analysis and principal component analysis of quality characteristics was carried out to clarify the key factors affecting the quality. The results showed that the longitudinal diameter，transverse diameter，single fruit weight，flesh thickness，fruit firmness and cuticle thickness of fruit increased gradually from the development of pepper fruits to the colour change stage. The number of pericarp cell layers did not change，and the volume of parenchyma cells increased resulting in the thickening of flesh. The contents of soluble protein showed a‘U-shaped’change with fruit development；soluble sugar and vitamin C showed an overall increasing trend；the total pectin content increased first and then decreased. The content of cellulose and hemicellulose showed a decreasing-rising-decreasing-rising trend，and the content of cellulose and hemicellulose was the lowest at 15 days after flowering. Capsaicinoids content increased rapidly in the early stage of development. A total of 158 volatile constituents were detected during pepper fruit development，dominated by terpenes，esters，heterocyclic compounds，hydrocarbons，ketones，alcohols，and aldehydes，with an increase in terpenes，esters，hydrocarbons，ketones，and aldehydes， from 10 to 25 d after flowering. Therefore，low fruit firmness，thin cuticle，moderate spiciness，low content of cellulose and total pectin content，and relatively high volatile componentsmay be the main reasons for the excellent taste of fresh and immature pepper. In addition，the results of principal component analysis showed that soluble protein content was also one of the important factors affecting the quality of ‘Zhangshugang’ pepper.

Key words: pepper, fruit development, taste, flavour substance

付稳, 朱程红, 兰嘉仪, 李诗, 张正, 刘峰, 戴雄泽. 鲜食嫩果辣椒‘樟树港’果实品质特性研究[J]. 园艺学报, 2024, 51(3): 616-630.

FU Wen, ZHU Chenghong, LAN Jiayi, LI Shi, ZHANG Zheng, LIU Feng, DAI Xiongze. Study on the Quality Characteristics of Fresh and Immature Pepper[J]. Acta Horticulturae Sinica, 2024, 51(3): 616-630.

图/表 12

图1 不同发育时期‘樟树港’辣椒表型

Fig. 1 Phenotypes of‘Zhangshugang’pepper fruit at different developmental stages

图2 ‘樟树港’辣椒果实发育过程中外观性状的变化不同小写字母代表不同发育时期间差异显著（P < 0.05）。下同。

Fig. 2 Changes in appearance traits of‘Zhangshugang’pepper fruit at different developmental stages Different lowercase letters indicate significant differences among different developmental stages at 0.05 level. The same below.

图3 ‘樟树港’辣椒果实发育过程中果实硬度的变化

Fig. 3 Fruit firmness of‘Zhangshugang’pepper fruit at different developmental stages

图4 ‘樟树港’辣椒开花后10、15、20、25、35和45 d果实果皮组织结构变化 Ex：外果皮；PA：薄壁细胞；VB：维管束；Cu：角质层；En：内果皮。

Fig. 4 Changes in tissue structure of the pericarp of‘Zhangshugang’pepper fruit at 10，15，20，25，35 and 45 d after flowering Ex：Exocarp；PA：Parenchyma cell；VB：Vascular bundle；Cu：Cuticle；En：Endocarp.

图5 ‘樟树港’辣椒果实发育过程中果皮角质层厚度的变化

Fig. 5 Changes in stratum corneum thickness of the pericarp of‘Zhangshugang’pepper fruit during development

图6 ‘樟树港’辣椒果实发育过程中主要营养成分及细胞壁物质含量的变化

Fig. 6 Changes in main nutritional components and cell wall substances content of ‘Zhangshugang’pepper fruit during development

图7 ‘樟树港’辣椒果实发育过程中辣椒素含量的变化

Fig. 7 Changes in capsaicin content of‘Zhangshugang’pepper fruit during development

图8 ‘樟树港’辣椒开花后10、15、25、35和45 d果实中挥发性成分总离子流图

Fig. 8 Total ion current chromatogram of volatile compositions of‘Zhangshugang’pepper fruit at 10，15，25，35 and 45 d after flowering

图9 ‘樟树港’辣椒开花后10、15、25、35和45 d果实中挥发性成分种类的变化

Fig. 9 Changes in types of volatile components of‘Zhangshugang’pepper fruit at 10，15，25，35 and 45 d after flowering

图10 ‘樟树港’辣椒果实发育过程中品质指标相关性分析红色代表正相关，蓝色代表负相关；颜色越深代表相关程度越高。* 显著相关（P < 0.05）；** 极显著相关（P < 0.01）。

Fig. 10 Correlation analysis of quality indicators during the development of‘Zhangshugang’pepper fruit Red represents a positive correlation and blue represents a negative correlation；the shade of the colour represents the degree of correlation，the darker the correlation，the higher the degree of correlation. * Significant correlation（P < 0.05）；** Extremely significant correlation（P < 0.01）.

表1 ‘樟树港’辣椒果实发育过程中品质指标主成分分析

Table 1 Principal component analysis of quality indicators during the development of‘Zhangshugang’pepper fruit

指标 Index	主成分1 Principal component 1	主成分2 Principal component 2
果实硬度 Fruit firmness	0.937	0.222
角质层厚度 Stratum corneum thickness	0.960	0.179
可溶性蛋白含量 Soluble protein content	0.411	-0.836
可溶性糖含量 Soluble sugar content	0.890	-0.114
维生素C含量 Vitamin C content	0.878	0.367
总果胶含量 Total pectin content	-0.073	0.875
纤维素含量 Cellulose content	0.900	-0.310
半纤维素含量 Hemicellulose content	0.772	-0.312
辣椒素含量 Capsaicin content	0.906	0.361
特征值 Eigenvalue	5.763	2.019
贡献率/% Contribution rate	64.030	22.431
累计贡献率/% Accumulate contribution rate	64.030	86.461

表2 ‘樟树港’辣椒果实发育过程中品质指标主成分得分和综合得分

Table 2 Principal component scores and composite scores of quality indicators during the development of‘Zhangshugang’pepper fruit

开花后天数/d Days after flowering	F₁	F₂	F	排名 Ranking
10	1.70	0.30	1.15	2
15	1.81	0.23	1.21	1
20	1.45	0.31	0.99	3
25	1.12	0.34	0.79	4
35	1.25	-0.14	0.77	5
45	0.97	0.21	0.67	6

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