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| 贵州加工辣椒品种的品质形成规律 | |
| 引用本文： | 张万萍,谭书明,李正丽,余露.贵州加工辣椒品种的品质形成规律[J].贵州农业科学,2010,38(3). |
| 作者姓名： | 张万萍 谭书明 李正丽 余露 |
| 作者单位： | 1. 贵州大学,园艺系,贵州,贵阳,550025 2. 贵州省园艺研究所,贵州,贵阳,550006 3. 贵州大学,生命科学院,贵州,贵阳,550025 |
| 基金项目： | 国家科技支撑计划项目“高寒山区设施农业种植技术研究与集成示范”(2008BADB5B03);;贵州省科学技术基金项目“贵州辣椒贮运生理特性研究”[黔科合J字(2008)2087];;贵阳市农业攻关课题“贵阳外销型蔬菜物流关键技术研究与应用示范”(2009筑科农合字4-024) |
| 摘 要： | 研究了贵州4个地方辣椒品种(遵义-1,遵义-2,绥阳辣椒,党武辣椒)和湘研-8辣椒品种的品质形成规律。结果表明:4个贵州地方辣椒品种的单果重和单果体积明显小于湘研-8;辣椒品种不同部位的干物质和VC含量在整个果实发育期间呈上升趋势。党武地方辣椒品种的果肉VC含量高于其他品种,遵义-1辣椒的可溶性糖含量为12.02%,高于其他品种。 |
| 关 键 词： | 地方辣椒品种 品质 形成规律 贵州 |
Quality Formation Regulation of Local Pepper Varieties for Processing in Guizhou |
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| ZHANG Wan-ping,TAN Shu-ming,LI Zheng-li,YU Lu.Quality Formation Regulation of Local Pepper Varieties for Processing in Guizhou[J].Guizhou Agricultural Sciences,2010,38(3). | |
| Authors: | ZHANG Wan-ping TAN Shu-ming LI Zheng-li YU Lu |
| Institution: | 1.Department of Horticulture;Guizhou University;Guiyang;Guizhou 550025;2.College of Life Sciences;3.Guizhou Horticultural Institute;Guizhou 550006;China |
| Abstract: | The quality formation regulation of 4 local pepper varieties from Guizhou and Xiangyan 8 from Hunan was studied. The results showed that the single fruit weight and size of 4 local tot pepper varieties from Guizhou were obviously lower than Xiangyan 8 from Hunan,the dry matter and VC content of different parts of 4 local varieties from Guizhou presented a rising trend during fruit development period. The VC content in flesh of Dangwu variety is higher than other 4 varieties and the soluble sugar content of ... |
| Keywords: | local pepper variety quality formulation regulation Guizhou |
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