TIAN Xiao,TU Dehui,LIANG Chuanjing,et al.Analysis of Mineral Content and Fruit Quality of Peppers From Five Locations in Guizhou Province[J].Northern Horticulture,2024,(18):7-15.[doi:10.11937/bfyy.20240819]
贵州五地辣椒矿物质含量及果实品质分析
- Title:
- Analysis of Mineral Content and Fruit Quality of Peppers From Five Locations in Guizhou Province
- 文章编号:
- 1001-0009(2024)18-0007-09
- Keywords:
- pepper; mineral elements; quality; correlation analysis; path analysis
- 分类号:
- S 641.3
- 文献标志码:
- A
- 摘要:
- 以贵州5个地方采集的辣椒为试材，测定其3个品质指标和8种矿物质元素含量，采用相关性分析和通径分析的方法，研究了贵州5个地方辣椒矿物质元素含量与品质指标的关系，并筛选出影响辣椒品质的主要矿物质元素，以期为区域性施肥策略提供参考依据。结果表明：5个种植区辣椒矿物质含量和品质随土壤养分差异呈现显著性变化。木孔地区土壤和辣椒中矿物质含量最丰富，其中富含Ca和Mo；同时，木孔地区辣椒中的可溶性糖含量显著高于其他地区，达11.00%，百宜地区辣椒中的粗脂肪含量和大方地区辣椒中的粗纤维含量高于其他地区，但差异不显著。进一步对辣椒矿物质元素和辣椒品质的相关性分析发现，辣椒中Ca和Mo含量与可溶性糖含量呈显著正相关关系，说明Ca和Mo含量的升高可能是辣椒可溶性糖含量增加的重要原因。通径分析结果表明，辣椒中矿物质元素Mo对可溶性糖和粗脂肪影响作用最大，其次是Ca。对粗纤维影响最大的是Mg，其次是Ca。综上可知，辣椒品质的形成受Mg、Ca、Mo等的影响较大。
- Abstract:
- Five local peppers in Guizhou were collected as experimental materials，and their contents of three quality indexes and eight mineral elements were determined.Correlation analysis and path analysis were used to research the relationship between the contents of mineral elements and the quality indexes of five local peppers in Guizhou,in order to screen out the main mineral elements affecting the quality of peppers，and to provide reference for regional fertilization strategies.The results showed that the mineral content and quality of peppers in the five planting areas showed significant variations with soil nutrient differences.The soil and peppers in Mukong area had the richest mineral content，which was rich in Ca and Mo.Meanwhile，the soluble sugar content in peppers in Mukong area was significantly higher than those in other areas，amounting to 11.00%，while the crude fat content in peppers in Baiyi area and the crude fiber content in peppers in Dafang area were higher than those of the other areas，but the differences were not significant.Further correlation analysis of mineral elements in peppers and pepper quality found that Ca and Mo contents in peppers were significantly and positively correlated with soluble sugar content in peppers，suggested that the elevation of Ca and Mo contents might be an important reason for the increase of soluble sugar content in peppers.Through path analysis，it was found that the mineral element Mo in peppers had the greatest effect on soluble sugar and crude fat，followed by Ca.The greatest effect on crude fiber was Mg，followed by Ca.In conclusion，the formation of pepper quality was greatly affected by Mg，Ca and Mo，etc.
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备注/Memo
第一作者简介：田筱(1999-)，女，苗族，硕士研究生，研究方向为蔬菜遗传育种。E-mail：2536369632@qq.com.责任作者：邢丹(1983-)，女,博士,研究员,现主要从事辣椒绿色生产等研究工作。E-mail:2004xingdan@163.com.基金项目：贵州省科技厅重点资助项目(黔科支撑合［2022］重点016号)；贵州省农科院青年科技基金资助项目（黔农科院青年科技基金［2021］22号）；贵州省黔东南州基础研究资助项目（黔东南科合基础［2023］01号）；贵州省高等学校设施蔬菜工程研究中心平台建设资助项目(黔教技［2022］040号)；贵州省科技支撑计划资助项目（黔科合支撑［2020］1Y172号）。收稿日期：2024-02-28