摘要
为探索辣椒果实结构与口感的关系,对口感好的材料W1F2-1-1-3-1-1和口感差的材料06g19-1-1-1-1进行不同发育时期的显微结构分析。结果表明:辣椒在青熟期果肉的薄壁组织均较厚,细胞大,所占的比例大,随着发育时间的推移,薄壁组织有不同程度的减少,其中06g19-1-1-1-1的薄壁组织减少更明显,发育后期肉质明显不如W1F2-1-1-3-1-1;W1F2-1-1-3-1-1在转色期维管束有所增加,红熟期维管束则减少,而06g19-1-1-1-1则随发育的成熟,维管束有所增加,果肉变薄。研究认为,薄壁组织和维管束影响辣椒的口感,较大比例的薄壁组织和较少的维管束的辣椒口感更好。
In order to explore the relationship between fruit structure and taste of pepper,the microstructures of good taste materials W1F2-1-1-3-1-1 and poor taste materials 06g19-1-1-1-1 at different developmental stages were analyzed.The results showed that the parenchyma of pepper pulp at mature green stage was thicker,the cells were larger and the proportion was larger.With the development of time,the parenchyma decreased in varying degrees.The parenchyma of 06g19-1-1-1-1 decreased more obviously than that of W1F2-1-1-3-1-1 at the later stage of development.The vascular bundles of W1F2-1-1-3-1-1 increased in the colour-changed period and decreased in the red ripe stage,while those of 06g19-1-1-1-1 increased and pulp became thinner with the development and maturation.The results showed that parenchyma and vascular bundles affected the taste of pepper,and the pepper with larger proportion of parenchyma and fewer vascular bundles tasted better.
作者
欧立军
刘周斌
汤冰倩
OU Li-jun;LIU Zhou-bin;TANG Bing-qian(Hunan Vegetable Research Institute,Changsha 410125,PRC;Longping Branch,Graduate School of Hunan University,Changsha 410125,PRC)
出处
《湖南农业科学》
2019年第2期4-6,共3页
Hunan Agricultural Sciences
基金
国家特色蔬菜产业技术体系资助项目(CARS-24-A-05)
关键词
辣椒
薄壁组织
维管束
口感
pepper
parenchyma
vascular bundle
taste
