Wang June, Duan Xudong, An Yu, He Jinyao, Li Jiaxin, Xian Jingqi, Zhou Daofen
Shanxi Key Laboratory of Germplasm Resources Innovation and Utilization of Vegetable and Flower, College of Horticulture, Shanxi Agricultural University, Jinzhong 030801, China.
Plants (Basel). 2024 Jul 24;13(15):2038. doi: 10.3390/plants13152038.
As a fruit and vegetable crop, the ornamental pepper is not just highly ornamental but also rich in nutritional value. The quality of ornamental pepper fruits is given in their contents of capsaicin, vitamin C (VC), flavonoids and total phenols. The study concentrated on the accumulation of capsaicin and dihydrocapsaicin in different tissues of 18 peppers during fruit growth and development. The results showed that the pericarp and placenta contained significantly higher levels of capsaicin than dihydrocapsaicin. Additionally, the placenta contained significantly higher levels of both capsaicin and dihydrocapsaicin compared to the pericarp. The content of capsaicin was in the range of 0-6.7915 mg·g, the range of dihydrocapsaicin content was 0-5.329 mg·g. Interestingly, we found that the pericarp is rich in VC (5.4506 mg·g) and the placenta is high in flavonoids (4.8203 mg·g) and total phenols (119.63 mg·g). The capsaicin is the most important component using the correlation analysis and principal component analysis. The qPCR results substantiated that the expression of genes in the placenta was significantly higher than that in the pericarp and that the expression of genes in green ripening stage was higher than that in red ripening stage. This study could be utilized to select the best ripening stages and tissues to harvest peppers according to the use of the pepper and to the needs of producers. It not only provides a reference for quality improvement and processing for consumers and market but also provides a theoretical basis for high-quality pepper breeding.
作为一种果蔬作物，观赏辣椒不仅观赏性强，而且营养价值高。观赏辣椒果实的品质体现在其辣椒素、维生素C（VC）、类黄酮和总酚的含量上。该研究聚焦于18种辣椒在果实生长发育过程中不同组织中辣椒素和二氢辣椒素的积累情况。结果表明，果皮和胎座中辣椒素的含量显著高于二氢辣椒素。此外，与果皮相比，胎座中辣椒素和二氢辣椒素的含量均显著更高。辣椒素含量在0 - 6.7915 mg·g范围内，二氢辣椒素含量范围为0 - 5.329 mg·g。有趣的是，我们发现果皮富含VC（5.4506 mg·g），胎座富含类黄酮（4.8203 mg·g）和总酚（119.63 mg·g）。通过相关性分析和主成分分析可知，辣椒素是最重要的成分。qPCR结果证实，胎座中基因的表达显著高于果皮，且绿熟期基因的表达高于红熟期。该研究可用于根据辣椒的用途和生产者的需求选择最佳的成熟阶段和组织来收获辣椒。它不仅为消费者和市场的品质提升及加工提供参考，也为高品质辣椒育种提供理论依据。
