Study On The Dynamic Change Of Main Characters And Correlation In Chili Pepper

Chili pepper is one of the most famous types of dry pepper, which is unique in China. Chili pepper is produced in Shaanxi, Gansu, Xinjiang, Ningxia, etc. On the nutritional components, capsaicin content and change law, relativity and influencing factor study is very limited in chili pepper. In order to investigate the correlation among agronomic characters, nutritional and flavor components and protective enzyme system, confirm the best harvest time of chili pepper fruit among different processing target and prove physiological mechanism of changes in fruit quality, agronomic characters, nutritional and flavor components and protective enzyme system were determined among 8 chili pepper varieties (lines),which were planted in central and western regions of China. The main results were showed as follows:1. The relativity of plant characters with fruit characters for chili pepper resources was as follows: Twigs per plant was significantly positive relevant to fruits per plant; there was a significantly positive correlation between fruit length and fruit weight. Fruit length, fruit width and placenta width were negatively relevant to fruits per plant. Fruit weight and fruit fetal width with fruit pulp thickness was appeared to positive relatively. Fruit shape index with fruit width and placenta width were appeared to negative relatively. Plant height was positively relevant to plant spreading. Other characters had effect to each other, but not significant.2. The relativity of plant characters with nutrition and flavor components for chili pepper resources was as follows: Twigs per plant and capsaicin with fruits per plant, vitaminC with dry matter and soluble sugar were appeared to most positive relatively; plant height with vitaminC, soluble sugar, plant width and dry matter were appeared to most negative relatively. Fruits per plant with soluble sugar, plant width with capsaicin were appeared to most negative relativity. Fruits per plant with vitaminC and dry matter, plant height and plant width with dry matter were appeared to positive relativity. Other characters were not significant. As a whole, plant characters with fruit characters appeared to negative effect.3. The relativity of fruit characters with nutrition and flavor components for chili pepper resources was as follows: Fruit weight with fruit length and capsaicin, dry matter with vitaminC and soluble sugar, vitaminC with soluble sugar were appeared to significantly positive relatively. Dry matter with fruit length, fruit weight and fruit pulp thickness were appeared to positive relatively. Fruit length with dry matter was appeared to significantly negative relatively. Fruit width and placenta width with fruit shape index was appeared to negative relatively. As a whole, fruit shape index and capsaicin content with nutrition and flavor components was appeared to negative effect.4. Dynamic change of nutritional and flavor components in different stage of chili pepper. Results showed that the content of vitaminC and dry matter increased with fruit ripening, and they are up to maximum in red-mature period; the content of soluble sugar decreased (increased) in early stage of fruit development (16th~23thday after flowering), and then gradually increased, finally was up to maximum in red-mature period. The content of protein was high, low and high again. The capsaicin content is very low and increases slowly in young fruit period (16th~23thday after flowering), but it was increased rapidly in the 23thday after flowering, and up to maximum in green-mature period (37th~44thday after flowering) and then slowly declined.5. Dynamic change of protective enzyme system in different stage of chili pepper. Results showed that the POD activity was higher in the early stage of fruit development and lower in the middle-stage, and then increased. The CAT activity in different varieties was quite different and short of disciplinarian .The PPO activity in different varieties was no quite different, but it was decreased in general. The SOD activity was increased, decreased and increased again.6. Connected coefficient between capsaicin and protective enzyme system. Result showed that capsaicin content was significantly negative relevant to SOD activity. There was a negative correlation between capsaicin content and PPO activity. Capsaicin content had negative effect to CAT, but not significant.