Abstract: Sugar contents and activit ies of sucrose-metabolizing enzymes in the fruits were studied during the fruitdevelopment of a sweet pepper material( 405) and a hot pepper material ( Fudijian) . The results showed that , during thegreen ripen stage and turning stage, the sucrose and total soluble sugar contents of the sweet pepper were much higherthan the hot pepper, for example, the total soluble sugar contents of the sweet pepper during green ripen stage was 213. 3mg/ g,while the contents of hot pepper was 9716 mg/ g.The contents of sucrose and starch had a fluctuation after greenripen stage in 405 compared with Fudijian throughout the growth. There was no noted difference on the trend of sucrosemetabolizingenzyme activities among the two materials. The acid invertase and neutral invertase activity was high in thefast growth stage and ripening stage, but low in green ripen stage. The sucrose phosphate synthase activity was high ingreen ripen stage, and low in the fast growth stage and ripening stage.Although the content of sugars were different betweenthe sweet pepper 405 and hot pepper Fudijian, there were no remarkable differences between the sucrose-metabolizingenzyme activities of two pepper materials,which indicate there might exist different way in sucrose using between thetwo types of pepper.

Key words: Pepper, Fruit, Sugar content, Sucrose-metabolizing enzyme

CLC Number: 

• S641.3