摘要
采用湘研4号(中等辣度)和景尖椒3号(高辣度)两个辣椒品种的青熟果实,以有光和无光两种不同的条件于室温下储存,就储存期辣椒果实中辣椒素含量的变化进行研究。发现有光储存利于果皮中辣椒素含量的增加,无光储存利于胎座中辣椒素含量的增加。
The experiment reported that two light conditions have effects on capsaicin content of hot pepper in after-picked storage. The two varieties of Xiangyan No.4 and Jingjianjiao No.3 were used in this experiment. Their green ripen fruits were divided into two parts and were stored respectively on light and dark conditions at room temperature. The result showed that light condition was beneficial to increase of capsaicin content in pericarp, yet dark condition was in favor of increase of capsaicin content in placenta.
出处
《中国农学通报》
CSCD
2005年第9期96-98,共3页
Chinese Agricultural Science Bulletin
