Zhang Ruihao, Li Mengjuan, Lv Junheng, Li Pingping, Mo Yunrong, Zhang Xiang, Cheng Hong, Deng Qiaoling, Gui Min, Deng Minghua
Key Laboratory of Vegetable Biology of Yunnan Province, College of Horticulture and Landscape, Yunnan Agricultural University, Kunming 650201, China.
Horticulture Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650205, China.
Metabolites. 2025 Jan 14;15(1):47. doi: 10.3390/metabo15010047.
Millet peppers have rich and diverse germplasm resources. It is of great significance to characterize their phenotypes and physicochemical indicators.
30 millet germplasms were selected to measure the fruit length and width, flesh thickness, number of ventricles, fruit stalk length, and single fruit weight, and the texture characteristics of fruit such as hardness, cohesiveness, springiness, gumminess, and chewiness were determined by a texture analyzer. At the same time, high-performance liquid chromatography (HPLC) and gas chromatography (GC) were used to determine the fruit of capsaicin, dihydrocapsaicin, nordihydrocapsaicin, fatty acids, vitamin E (VE), total phenol, total sugar, and total dietary fiber.
M11 showed outstanding parameters in phenotype and texture. The coefficient of variation (CV) for VE was as high as 94.943% and the highest diversity index (H') was total soluble solid, at 1.988%. M5 and M18 contained rich and diverse fatty acids. At the same time, the content of capsaicinoids in M18 also ranks among the top, second only to M27 (with a total capsaicin content of 5623.96 μg/g). PCA analysis using phenotypic data and physicochemical data showed that the classification results were different. Further hierarchical group analysis was carried out using all the index data. The results showed that 30 millet pepper germplasms were divided into three new categories: M5, M9, M18, and M24 formed one group (C1), M10, M14, M16, M19, M20, M22, M25, M26, M28, M29, and M30 formed another cluster (C2), and the remaining germplasms formed a third cluster (C3). Among them, the abundance of fatty acids in the C1 germplasm was higher than that in the other two groups.
Our study showed that different germplasms had significant differences in morphological traits and nutritional metabolic components and were rich in genetic diversity. This study provides a theoretical basis for the improvement of millet varieties and the development of functional food.
小米辣具有丰富多样的种质资源。对其表型和理化指标进行表征具有重要意义。
选取30份小米辣种质，测定果实长度和宽度、果肉厚度、心室数、果柄长度和单果重量，并通过质地分析仪测定果实的质地特性，如硬度、凝聚性、弹性、黏性和咀嚼性。同时，采用高效液相色谱法（HPLC）和气相色谱法（GC）测定果实中的辣椒素、二氢辣椒素、去甲二氢辣椒素、脂肪酸、维生素E（VE）、总酚、总糖和总膳食纤维。
M11在表型和质地上表现出突出的参数。VE的变异系数（CV）高达94.943%，多样性指数（H'）最高的是总可溶性固形物，为1.988%。M5和M18含有丰富多样的脂肪酸。同时，M18中辣椒素类物质的含量也名列前茅，仅次于M27（总辣椒素含量为5623.96μg/g）。利用表型数据和理化数据进行主成分分析（PCA），结果表明分类结果不同。使用所有指标数据进一步进行层次聚类分析。结果表明，30份小米辣种质被分为三个新类别：M5、M9、M18和M24形成一组（C1），M10、M14、M16、M19、M20、M22、M25、M26、M28、M29和M30形成另一组（C2），其余种质形成第三组（C3）。其中，C1种质中脂肪酸的丰度高于其他两组。
我们的研究表明，不同种质在形态性状和营养代谢成分上存在显著差异，且具有丰富的遗传多样性。本研究为小米辣品种改良和功能性食品开发提供了理论依据。
