Study On The Changes Of Capsaicin Content In Pepper Fruit

The changes of capcaicin in pepper fruit were studied by eight breed from three facets which involved planting condition, fruit development and storage time. The examination breed included No.6 Zhong pepper, No.7 Liao pepper, Japan upturned pepper, Shouguang sheep-horn flavicant pepper, hawk upturned pepper, Yi Du red, No.16 Bian pepper and Qie Men pimento. The results showed:Cultivation technique had great effects on capsaicin content in pepper fruit. The difference between the contents of capsaicin in pepper fruit of different species was significant. The sequences of eight breeds that ranged from high to low were hawk upturned pepper, Japan upturned pepper, Korea Yi Du red, Shouguang sheep-horn flavicant pepper, No.7 Liao pepper, No.16 Bian pepper, No.6 Zhong pepper, and Qie Men pimento. The capsaicin content in hawk upturned pepper fruit was 230.26 mg·100g-1?DW, and the capsaicin content in Qie Men pimento fruit was 7.51 mg·100g-1?DW.The light had notable infection on capsaicin content. Both No.7 Liao pepper and No.6 Zhong pepper had different capsaicin content in different light quality condition. The purple film treatment was higher notably than narure light, but yellow film treatment was lower notably than nature light. And white film was higher a little than nature light. Suitable shading could improve capsaicin content. Under distant net shading, the capsaicin content in fruit of No.Zhong pepper and No.Liao pepper was higher above 18.4%, 12.3% each other. But capsaicin content would fell if light intensity was dense. Under dense net shading, the capsaicin content in fruit of No.Zhong pepper and No.Liao pepper was lower above 23.55%,12.13% each other.Soil water content had great effect on capsaicin content. The investigation showed, capsaicin content increased with the decrease of soil containing water. The capsaicin content in No.6 Zhong pepper fruit reached 46.2 mg·100g-1?DW when the soil water content was 20%. While the soil water content was 80%, the capsaicin content was only 23.5 mg·100g-1?DW.The planting date had some influence on fruit capsaicin content. The capsaicin content in pepper fruit reached the highest level when picking during 45~50d after flowering. The capsaicin content would decreased when picking too ealy or too late. And it was the best picking days during 45~50d after flowering.Moreover, the quantity and species of fertilizer influenced the capsaicin content in pepper fruit. The sequence for the effect of fertilizing was kalium sulfate, calcium superphosphate, urea and the suitable amount was 3.18~5.07 g?pot-1, 6.625~10.563...