Quality Regularity Study Of Qiubei Hot Pepper In Two Different Growth Environment In WenShan

Wenshan state Qiubei county, Qiubei hot pepper was the most famous, especially grown in Qiubei county. On the basis of life experience from local inhabitants, we found that Qiubei hot pepper from Qiubei County were planted more rang in Lannitan village and Shupi village, and in the two zone, the same chili breed often showed big differences in general characteristics, pungency degree and fragrance.In order to make sure the regularity of differences between the above mentioned zone and the cause of quality change, we determined and analyzed general characteristics, nutritional ingredient and flavor substance of chili in different period of growth,including green ripe stage,veraison,red-mature period and baking from red-mature period,and analyzed the soil of cultivated fields.1.To measure and compare the general characteristics of fresh Qiubei hot pepper in different planting area from green ripe stage,veraison and red-mature period.With plant height,fruit length, fruit width, fruit weight and color value of Qiubei hot pepper as the test index. With the increase of maturity,the plant height,fruit length, fruit width, fruit weight and color value of Qiubei hot pepeer in Lannitan aer significantly increased. With the increase of maturity,the plant height and color value of Qiubei hot pepeer in Shupi aer significantly increased,fruit long change is not significant.and the fruit width and fruit weight reached the highest in veraison,in red mature period had a significantly reduced.2.Using the means of food analysis,according to the method from government standar to measure and analysis that the content of Qiubei hot pepper in different planting area from green ripe stage,veraison and red-mature period.Including moisture content,crude fat content,total sugar content,protein content,ash content,vitamin C content,polysaccharide content and crude fiber content. With the increase of maturity, the vitamin C content, total sugar content and crude fiber content of Qiubei hot pepper are increased. With the increase of maturity,the moisture,polysaccharide content content,, protein content and ash content of Qiubei hot pepper are significantly reduced.The vitamin C content of Qiubei hot pepper in Shupi is 236.27 mg/100g,higher than the Qiubei hot pepper in Lannitan. The rest of the indexes for the contents of Qiubei hot pepper in Lannitan is higher than that of Qiubei hot pepper in Shupi.3.Using HPLC detection technology to determined and analyzed piquancy substance of Qiubei hot pepper in different planting area from green ripe stage,veraison,red-mature period and baking from red-mature period. The fresh or dried of Quibei hot pepper in different regions, The change of the capsaicin are green ripe stage content is the highest, veraison minimum phase content, the content of red mature period are increase on the basis of the veraison, but below the content of green ripe stage.The capsaicin content and dihydrocapsaicin content of Quibei hot pepper in Shupi is Quibei hot pepper in Lannitan 4 times.The capsaicin content of red mature period Quibei hot pepper in Shupi is 0.79 mg/g, dihydrocapsaicin content is 0.40 mg/g; the capsaicin content of red mature period Quibei hot pepper in Lannitan is 0.20 mg/g, dihydrocapsaicin content is 0.098 mg/g。4.Using GC-MS detection technology to determined and analyzed flavor compounds of Qiubei hot pepper in different planting area from green ripe stage, veraison, red-mature period and baking from red-mature period. Detection the different growth stage Qiubei hot pepper contains the main types and content of volatile substances are different.The main volatile aroma compounds:esters,fatty acid,nitrogenous compounds,sulphur-containting substance,alkane,olefin,alkyne, ketones, aldehydes, alcohols, and aromatic substances.Analysis of the main characteristic odor every stage of Qiubei hot pepper according to the change of the main volatile flavor substances and content. Green ripe stage of Qiubei hot pepper aroma mainly alkanes and esters, sulfur compounds with a strong irritant spicy onion, garlic.Veraison of Qiubei hot pepper aroma mainly alkanes and esters, Pungent taste disappear. The red ripe stage of Qiubei hot pepper volatile flavor substances mainly fatty acids and esters, and accompanied by characteristic aroma of aldehydes and ketones, alcohols, alkene, alkyne production. After baking of Qiubei hot pepper volatile flavor substances mainly fatty acids and esters, including esters of higher unsaturated fatty acid by the red ripe stage of the low saturated fatty acids ester, the high unsaturated fatty acids by high saturated fatty acid to changes.5. Detemined the moisture,organic matter, available nitrogen, available phosphorus, rapidly available potassium, calcium, pH value and heavy metal in soils of two cultivated fields.The moisture content of soil in Lannitan cultivated fields is higher than Shupi cultivated fields.The organic matter content of soil in Lannitan cultivated fields is higher than Shupi cultivated fields 1.03%.The available phosphorus and rapidly available potassium content of soil in Shupi cultivated fields are higher than Lannitan cultivated fields.The available nitrogen, calcium,Pb,Cd,Hg and As content are of soil in Lannitan cultivated fields is higher than Shupi cultivated fields.The soils in two cultivated fields are weak alkaline,the pH of soil in Lannitan cultivated fields is higher than Shupi cultivated fields.