Effects of Shading on Capsaicin and Relevant Enzymes of Fruit in Pepper

doi:10.7668/hbnxb.2008.03.031

Abstract

Abstract: Respective shading in the transplanting period,flowering period,green mature and red mature of the pepper,to research the changes of capsaicin content and relevant enzymes in the metabolism.The results show that,capsaicin content of green mature is largest than flowering period,transplanting period and red mature,contrast lowest.PAL activity of the green mature significantly higher than in flowering period and transplanting period.Contrast and red mature lowest.POD activity of green mature is lowest,transplanting period and red mature is highest than contrast and flowering period.PPO activity of green mature is lowest,flowering period and transplanting period are lower than contrast and red mature.So that shading increase the capsaicin content,shading of green mature is best.If capsaicin content and PAL activity are higher,but POD and PPO activity is lower.Indicated capsaicin content and three kind of the enzyme have relationship.

Key words: Capsaicin, Shading, PAL, POD, PPO

CLC Number:

S61.3

GAO Yan-ping, HE Li-li, CHEN Jun-qin, GAO Song, LI Xian-wei, DONG Xiang-kai. Effects of Shading on Capsaicin and Relevant Enzymes of Fruit in Pepper[J]. ACTA AGRICULTURAE BOREALI-SINICA, 2008, 23(3): 129-132. doi: 10.7668/hbnxb.2008.03.031.

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