Study on Characteristics of Quality Traits of Yellow Line Hot Pepper and Hybridized Combination(PDF)
《北方园艺》[ISSN:1001-0009/CN:23-1247/S]
- Issue:
- 2016年03
- Page:
- 5-8
- Research Field:
- Publishing date:
Info
- Title:
- Study on Characteristics of Quality Traits of Yellow Line Hot Pepper and Hybridized Combination
- Author(s):
- SHAO Dengkui1; 2
- （1.Institute of Horticulture，Qinghai Academy of Agricultural and Forestry Research，Xining，Qinghai 810016;2.Qinghai Province Key Laboratory of Vegetable Genetics Physiology，Xining，Qinghai 810016）
- Keywords:
- line hot pepper; hybridized; quality traits; chlorophyll
- PACS:
- -
- DOI:
- 10.11937/bfyy.201603002
- Abstract:
- One sporadic mutation yellow line pepper HJ2002 and three common red pure line peppers were used for the 3 incomplete top-crosses.The contents and change characteristics of vitamin C，soluble sugar，chlorophyll and carotenoid pigment in the fruit ripening were analyzed.The results showed that the content of vitamin C，soluble sugar and carotenoid pigment were gradually increased during the maturation of fruit.The content of chlorophyll was decreased during the maturation.Relative the parent HJ2002，the physiological ripening fruit still contained some chlorophyll，but the chlorophyll content in F1 generation was reduced to zero almost.Through correlation analysis found that capsicum chlorophyll had a significant negative correlation to carotenoid pigment content.The presence of a small amount of chlorophyll b may be the important genetic factor of the mature color in the yellow mutant material.
Last Update: 2016-04-11