Study On Fertilization Effect And Metabolism Of Capsaicin In Pepper Fruit

This paper researched the changes of the capsaicin content in pepper fruit during the growth process, the impact of the fertilization on the capsaicin content, as well as the influences of post-harvest storage conditions on the capsaicin content, so as to provide technical guidance and theoretical basis for selective breeding and formulate cultivation regulations of pepper as well as the use of capsaicin in pepper. The main experimental conclusions are as follows:(1) The metabolism rule of capsaicin in pepperIn different varieties peppers, the capsaicinoids (i.e. capsaicin, dihydrocapsaicin; the same as follows) content and the SHU value are notably. It indicated that the influences of varieties on the capsaicinoids content and the SHU value are remarkable. In both parts of the pepper, there are positive relationships between capsaicin and dihydrocapsaicin, and the capsaicin content is about 2 times of the dihydrocapsaicin. Both in the placenta and pericarp, the contents of the capsaicinoids show up a certain positive relationship.The capsaicinoids synthesized mostly and fastest during the earlier growth period (10～38d), and then the contents increased slowly or even decline which depend on the variety of the pepper. During the entire growth and development period, the change tendencies of the two kinds of capsaicinoids are basically the same, and the capsaicinoids in the placenta are always more than that in the pericarp.At different maturity times and in different parts of pepper fruit, the change tendencies of the capsaicinoids contents are different. During the red mature period and the color turning period, the capsaicinoids content in the pericarp are highest. After the pepper fruit been picked , the capsaicinoids content in the pericarp of the merchandise mature fruit and the red mature fruit keeps declining. And the red mature fruit has the largest decline rate. Complete mature fruit has much less capsaicinoids than the other three maturity periods in pericarp. In the placenta, the capsaicinoids content of the complete mature fruit is the highest of all. And it declined at first then increase fast. Whereas, the capsaicinoids contents of the red mature fruit and color turning fruit keep declining, and the red mature fruit has a greatest reduction. But for the merchandise mature fruit, it declines after its first increase. In both parts of the fruit, the change tendencies of the dihydrocapsaicin content and the SHU value are similar with that of the capsaicin content.The capsaicinoids content of preserved the merchandise period pepper with whole fruit is higher than that of preserved with triturated. When the pepper is preserved with the whole fruit, both the contents of capsaicin and dihydrocapsaicin will increase gradually. If the pepper is preserved with triturated fruit, both contents of the two kinds of capsaicinoids will reduce slowly or immovability as the preserving time increasing.(2) The impact of the fertilization on the capsaicin contentUsing manganic fertilizer and zincic fertilizer can significantly increase the capsaicin content in the pericarp. Using manganic fertilizer, boron&zincic fertilizer fertilizer can significantly increase the capsaicin content in the placenta. In the same part of pepper fruit, both of the above treatments have the same impact to the capsaicin content, the dihydrocapsaicin content and the SHU value.N, P, K fertilizers have a remarkable interaction in improving the content of capsaicinoids. N, P, K fertilizer applications have significantly impact both on the capsaicinoids content and the SHU value of the pepper fruit. The impact orders of these fertilizer elements in increasing the capascin content are N fertilizer> P fertilizer> K fertilizer. The fertilizer type, ratio and quantity have great impacts on the capsaicin content, the dihydrocapsaicin content and the SHU value. For pepper fruits of treatment 3 (0.8: 0.4: 0.4), the capsaicin content, dihydrocapsaicin content and also the value of the SHU are all the highest.(3) The effect of post-harvest storage conditions on the capsaicin contentThe capsaicinoids content of low temperature treated pepper in earlier treatment period are higher than that of high temperature treated pepper, while it has the opposite effect in the later treatment period. Under the same process condition, the capsaicinoids content change tendencies between the placenta and pericarp are different. Basically, the capsaicin content of pericarp rebounds after its first decline, whereas the capsaicin content of placenta declines after its first increase.The packaging treatment in keeping the capsaicinoids content has a better effect than that without packaging treatment. The capsaicinoids content without packaging treatment has very small changes than before, and the content in the placenta keeps increasing slowly. The capsaicinoids content of mature green fruit without packaging treatment fluctuates much acute. The capsaicinoids content in green mature fruit is likely to decrease, while the capsaicinoids content in red mature fruit has a increase tend basically, however, its amplitude is relative small. The capsaicinoids content in the placenta for green and red mature fruits is both likely to increase, but the increase amplitude is relative large.The capsaicinoids content of shadow treated pepper in earlier treatment period are higher than illumination treated pepper, while that in later treatment has an opposite effect. The capsaicinoids content in green mature fruit of shadow treated pepper maintains constant, while the capsaicinoids content of illumination treated pepper in later period grows consistently. The capsaicinoids content in red mature fruit for the two treatments both keeps growing, but the illumination treatment has a better effect than the shadow treatment.