| 许 艺 1,2，巩雪峰 1,2，陈 鑫 1，陈 琼 1，侯思皓 1,2，李 红 1,2，宋占锋 1,2.四川不同产区二荆条辣椒农艺性状及品质分析[J].广东农业科学,2023,50(11):66-77 |
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四川不同产区二荆条辣椒农艺性状及品质分析 |
| Analysis on Agronomic Characters and Quality of Erjingtiao Varieties in Different Production Areas of Sichuan |
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| DOI：10.16768/j.issn.1004-874X.2023.11.007 |
| 中文关键词: 辣椒 四川二荆条 农艺性状 果实品质 风味 电子鼻 |
| 英文关键词: pepper Erjingtiao in Sichuan agronomic trait fruit quality flavorr electronic nose |
| 基金项目:四川省自然科学基金青年基金（2023NSFSC1240）；四川省“十四五”蔬菜育种攻关项目（2021YFYZ0022）；国家现代农业产业技术体系四川省创新团队（sccxtd-2020-05）；四川省科技计划青年创新团队（2021JDT0006） |
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| 摘要点击次数: 453 |
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| 中文摘要: |
| 【目的】通过对四川优质地方品种二荆条辣椒种质资源的全面评价，充分发挥其在新品种选育与产业加工中的作用。【方法】以简阳、富顺、西充、绵阳、三台、夹江、双流、会东、邛崃 9 个四川不同产区的二荆条辣椒为研究对象，通过田间观察、品质检测、电子鼻分析等方法，对其农艺性状、营养品质指标及风味特征进行综合评价。【结果】在农艺性状方面，四川不同产区的二荆条辣椒在首花节位、主茎高度、茎粗、株高、株幅长、株幅宽以及叶长、叶宽等方面存在显著差异，其均值分别为 6.83~12.67、 18.08~27.33 cm、 9.08~15.39 mm、98.17~141.50 cm、86.33~136.67 cm、69.75~ 117.50 cm、9.62~15.86 cm、2.74~4.56 cm；不同产区的二荆条辣椒果实外观性状差异相对较小，果型指数均大于 10，红果均为红色，果面富有光泽，果实质地软，果皮均发皱，为典型的二荆条辣椒果实特征；但各产区的果长差异较大，以邛崃二荆条果长最长、平均为 25.02 cm，会东二荆条果长最短、平均仅为 11.23 cm；果宽差异不大，在 1.08~1.76 cm 之间。不同产区二荆条辣椒果实品质差异显著，各指标变异系数在 8.35~45.72 之间，其中辣椒素含量差异最大，含量最高的是邛崃二荆条（0.54 mg/g），最低的是西充二荆条（0.13 mg/g）；色价差异最小，除简阳二荆条色价仅为 7.35 外，其余品种间无显著性差异。同时，不同品质指标间有一定相关性，可溶性糖和总蛋白、Vc 含量呈显著正相关，有利于筛选高营养的辣椒品种。通过隶属函数分析筛选出综合品质性状排名前 3 的二荆条辣椒品种为邛崃二荆条（高辣高营养型二荆条）＞双流二荆条（中辣高营养型）＞西充二荆条（低辣高营养型）。不同产区二荆条果实风味特征较相似，通过电子鼻仅可区分出部分产区，但同一产区辣椒的果肉与种子的风味很好区分。【结论】四川不同产区的二荆条辣椒在长期的自然与人为选择中形成了多样的外观形态与品质特征，在种质资源的利用与产品选择过程中，可根据不同需求进行筛选。 |
| 英文摘要: |
| 【Objective】A comprehensive evaluation on germplasm resources of high-quality local Erjingtiao pepper varieties in Sichuan was conducted, with a view to giving full play to their roles in new variety breeding and industrial processing.【Method】Erjingtiao pepper varieties from nine different production areas of Sichuan including Jianyang, Fushun, Xichong, Mianyang, Santai, Jiajiang, Shuangliu, Huidong and Qionglai were selected as the research materials, and their agronomic traits, nutritional quality indexes and flavor characteristics were comprehensively evaluated by field observation,
quality detection and electronic nose analysis.【Result】In terms of agronomic traits, there were significant differences among different varieties in the node of first flower, main stem height, stem diameter, plant height, crown length, crown width, leaf length and leaf width. The mean values were 6.83~12.67, 18.08~27.33 cm, 9.08~15.39 mm, 98.17~141.5 cm, 86.33~136.67 cm, 69.75~117.50 cm, 9.62~15.86 cm and 2.74~4.56 cm, respectively. The differences in the appearance of different varieties of fruits were relatively small, the fruit shape indexes were all above 10, with red mature fruits, glossy fruit surface, soft fruit texture and wrinkled fruit skin, which were the typical fruit characteristics of Erjingtiao pepper. However, there was a great difference in fruit length among different varieties, with the longest fruit length of Qionglai Erjingtiao (25.02 cm) and the shortest fruit length of Huidong Erjingtiao (11.23 cm). However, the difference of fruit width was little, ranging from 1.08 to 1.76 cm. In terms of nutritional quality, there were significant differences among different varieties. The variable coefficients were between 8.35 to 45.72, of which capsaicin content had the greatest difference, with the highest content in Qionglai Erjingtiao (0.54 mg/g),and the lowest one in Xichong Erjingtiao (0.13 mg/g). However, except for Jianyang Erjingtiao, with the lowest color value of only 7.35, there was no significant difference in color value among other varieties. Meanwhile, there were some correlations among different quality indexes, and soluble sugar was significantly positively correlated with total protein and Vc, which was conducive to screening pepper varieties with high nutrition. The first three varieties of Erjingtiao with better comprehensive quality traits were selected by membership function analysis. The Qionglai Erjingtiao, ranking first, belonged to the high-spicy and high-nutrient variety, followed by Shuangliu Erjingtiao and Xichong Erjingtiao, belonged to the varieties of medium-spicy and low-spicy with high nutrition, respectively. The fruit flavor characteristics of different Erjingtiao varieties were similar, and only some varieties could be distinguished by electronic nose, but the flavor of the pulp and seed of the same pepper variety could be distinguished well.【Conclusion】The varieties of Erjingtiao pepper in different production areas of Sichuan have formed various agronomic traits and quality characteristics through long-term natural and artificial selection, and they can be screened according to different needs in the process of germplasm resources utilization and product selection. |
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