Evaluations Of Capsicum Variety And Effect Of Cultivation Conditions On Capsaicin And Capsicum Red Pigment Contents

The special capsicum varieties of high pungency ratings and high color value in urgent need. There is a lack of systematic research on capsaicin and capsicum red pigment. In order to study the change of capsaicin and capsicum red pigment, and provide theoretical foundation for breeding of paprika red chilli varieties and culture, by determining capsaicin and capsicum red pigment content of different varieties, development stages, fertilizer and water treatment. The results showed as follows:1. Classification of pungency ratings, the seventh were no.2, no.5, no.6,no.7, no.9, the sixth were no.1, no.3, no.4, no.11, the fifth were no.8, no.10.The capsicum red pigment content was the most in no.8, the second place in no.11, no.10, no.7, the minimum in no.1. The capsicum red pigment content of11materials was between137.28mg/kg-271.72mg/kg, the range reaches134.44. There is great difference between varieties of capsicum red pigment.2. There is great difference between five combinations of capsaicin. A18×B78and A13×B129were transgressive heterosis, the heterobeltiosis were23.37%and0.0005%. The others were positive heterosis generally.A25xB129, A18xB78, A13×B129were transgressive heterosis, the heterobeltiosis were0.97%,8.08%,11.56%. The others were positive heterosis generally. In a word, by using hybrid could improve capsaicin and capsicum red pigment content. But, we need to select negative from a large number combinations.3. There is negative correlation between fruit weight, fruit length, fruit width, fruit shape index and dry matter, soluble protein, capsaicin. There is positive correlation between fruit weight, fruit length, fruit-width, fruit shape index and soluble sugar, capsicum red pigment.4. The change of fruit capsaicin and capsicum red pigment content in capsicum in different development stages:the most capsaicin content of A14was at red mature stage, ying chao hong si hao was at early turning stage, gan045was at merchandise stage. The minimum was all at complete mature pepper fruit. The most capsicum red pigment content was at complete mature stage, then was red mature stage, early turning stage, merchandise stage.5. The capsaicin content was the most in W2, the minimum in W3. The W2is higher39.8% more than W3. The capsicum red pigment content was the most in W2, the minimum in W4. The W2is higher25.5%more than W4.The impact orders of these fertilizer elements in increasing the capsicum red pigment content are P>K>N. The optimal combination of the capsicum red pigment content is A1B2C3D2, namely N fertilizer is3.8g/zhu, P fertilizer is4.37g/zhu, K fertilizer is6g/zhu. The impact orders of these fertilizer elements in increasing the capsaicin content are P>K>N. The optimal combination of the capsaicin content is A3B2C2D2, namely N fertilizer is3.8g/zhu, P fertilizer is1.58g/zhu, K fertilizer is6g/zhu.