摘要
采用高效液相色谱法(HPLC)测定不同种源地、椒形的31份辣椒地方品种和31份F1果实中辣椒素含量及其辣度分级,为辣椒育种建立与国际接轨的辣度评估体系。结果表明,31份地方品种的平均辣度(x±s)(39.054±42.558)×103SHU,辣度8级。种源地在炎热、潮湿地域的南方辣椒品种辣度(7～10级)极显著高于干燥、日温差大地域的(5～6级);小型椒(米椒、泡椒和朝天椒)辣度(9级)>线椒(8级)>大果型(羊角椒)(6级);辣度杂优遗传效应中,中亲优势73.0%,超亲优势19.0%,平均显性度3.1;辣度遗传效应及其表达受组合不同、环境气候影响因素大。
The research was analyzed by using high performance liquid chromatography （HPLC） to determinate the capsaicin content and its spiciness grading for different sources and different shapes of 31 chilies’ local varieties and 31 F1 , in order to establish the international standards of spiciness assessment systems for chilies breeding. The results showed that the average of 31 local varieties spiciness was （x±s） （39.054±42.558）×103 SHU, and it was spiciness 8. The spiciness of south chilies that derived from hot and humid areas （7 to 10） was significantly higher than the chilies that derived from dried and large daily temperature difference areas （5 to 6）. Moreover, in different sizes of chilies, the results as followed： the spiciness of small chilies （meters peppers, pickled chilies and red cluster peppers） （9） line peppers （8） large fruit peppers （Yang-Jiao chilies） （6）. The mid-parent heterosis was 73.0% and the heterobeltiosis was 19.0% in the spiciness of hybridizing genetic effects, and the average dominance was 3.1. The spiciness of genetic effects and its expression could be influenced by different combinations or environmental climate factors.
出处
《中国农学通报》
CSCD
2013年第22期114-119,共6页
Chinese Agricultural Science Bulletin
基金
青岛市公共领域科技支撑计划项目"色素辣椒新品种选育及其影响色价稳定性关键栽培因素的研究"(12-1-3-27-nsh)
山东省现代农业产业技术体系基金(sdkjcx2010-2)
关键词
辣椒
辣椒素
辣度
杂优遗传
chilies
capsaicin
spiciness
hybridizing genetic
