Studies On Changes Of Vc Content In The Fruit Of Pepper

The ascorbic acid is the main nourishment material of the pepper fruit, which can affect the nourishment quality and taste . Effects of variety, crops for rotation and fertilization on ascorbic acid content and the change during fruit growth and storage after harvesting were studied in this experiment. The result showed that:1. The ascorbic acid content in pepper fruit of different varieties were obvious varying, the highest in small scaled pepper varieties. There was positive correlation between ascorbic acid content and capsaicin content.2. The content of ascorbic acid was increasing with the growth of pepper plant and fruit. The increasing extent was different among pepper varieties.3. The ascorbic acid content varied obviously in different cultivated modes. It was high in plenteous-light environment. The effect of K fertilizer on ascorbic acid content was significant, and the correlation between them was positive in a range. The content was rising with the elevation of K fertilizer, from 0 to 200 kg/hm~2, especially with 150 kg/hm~2 N fertilizer standard, but the elevation was minor when K fertilizer content exceeded 200 kg/hm~2. The effect of N fertilizer on ascorbic acid content was slight. The ascorbic acid content reduced when N fertilizer was superfluous, especially with low K fertilizer content.4. There was obvious loss of ascorbic acid during storage, especially in first five-days. After ten days, the ascorbic acid content decreased 40%~45%, and the step-down rate descended. The difference of ascorbic acid loss among different growth periods was slight. There was little ascorbic acid loss at low temperature or being packed.5. The ascorbic acid was significantly lossed during cooking, especially in thick-pulp varieties. The loss of ascorbic acid was highest in overmature pepper fruits in boiling water, then was merchandise stage, early turning stage, red mature stage and complete mature pepper fruit.The effect of cooking manner was quite obvious, integer was better than cutting in part, frying was better than boiling.