SHAO Dengkui.Study on Characteristics of Quality Traits of Yellow Line Hot Pepper and Hybridized Combination[J].Northern Horticulture,2016,40(03):5-8.[doi:10.11937/bfyy.201603002]
黄色线辣椒及其杂交组合品质特性研究
- Title:
- Study on Characteristics of Quality Traits of Yellow Line Hot Pepper and Hybridized Combination
- Keywords:
- line hot pepper; hybridized; quality traits; chlorophyll
- 文献标志码:
- A
- 摘要:
- 以自然突变的黄色果实成熟色线辣椒资源HJ2002为母本，3份红色果实成熟色线辣椒纯系为父本，采用顶交法配制杂交组合，研究了果实成熟过程中的维生素C、可溶性糖、叶绿素和类胡萝卜素含量的变化特点。结果表明：维生素C、可溶性糖、类胡萝卜素含量随着果实的生长成熟而增加；叶绿素含量在果实成熟过程中逐渐减少；母本HJ2002在果实生理成熟期仍含有一定量的叶绿素，而F1代在生理成熟期叶绿素含量几乎为零；通过相关性分析发现，线辣椒果实中叶绿素与类胡萝卜素含量在成熟过程中呈显著的负相关；少量叶绿素b的存在可能是黄色线辣椒突变材料成熟期颜色表现构成的重要遗传因素。
- 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.
相似文献/References:
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备注/Memo
作者简介：邵登魁（1980-），男，硕士，副研究员，研究方向为蔬菜种质资源创新利用与新品种选育。E-mail:sdk2003-2003-2003@163.com.基金项目：国家大宗蔬菜产业技术体系西宁综合试验站资助项目（CARS-25-G-49）；青海省科技厅“1020”专项资助项目（2015-NK-503）。