摘要
研究了不同土壤含水量对辣椒果实抗氧化物质及酶活性的影响。结果表明,随着土壤相对含水量的逐渐下降,果实辣椒素、黄酮、自由酚、维生素 C 及类胡萝卜素含量呈逐渐增加趋势,当土壤相对含水量为20%时达到最高水平,土壤含水量80%时为最低;叶绿素含量随着土壤含水量的下降而不断降低,其中土壤含水量为80%时含量最高,土壤含水量为20%时含量最低;SOD、POD、PAL、PPO 的活性随着土壤十旱程度的加剧呈逐渐增加趋势。
Effect of different soil water content on the antioxidant content and enzyme activities in hot pepper fruit were studied.The results showed:the content of capsaicin,flavonoids,phenolic acids, carotenoids,and vitamin C were increased with soil water content decreasing,above substance content reach the highest level at soil water content of 20%,and the lowest level at soil water content of 80%;the chlorophyl content were decreased with soil water content falling,the highest level was achieved at soil water content of 80%,and lowest level at soil water content of 20%;the activities of superoxide dismutase,peroxidase,phenylalanine ammonia lyase and polyphenol oxidase were all promoted with soil water content decreasing.
出处
《西北农业学报》
CAS
CSCD
北大核心
2005年第5期74-78,共5页
Acta Agriculturae Boreali-occidentalis Sinica
关键词
辣椒
土壤含水量
抗氧化物质
酶活性
Hot pepper
Soil water content
Antioxidants
Enzyme activity
