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Characterization of 75 Cultivars of Four Capsicum Species in Terms of Fruit Morphology, Capsaicinoids, Fatty Acids, and Pigments

文献类型： 外文期刊

作者： Li, Pingping 1 ; Zhang, Xiang 1 ; Liu, Yuting 1 ; Xie, Zhihe 1 ; Zhang, Ruihao 1 ; Zhao, Kai 1 ; Lv, Junheng 1 ; Wen, Jinfen 3 ; Deng, Minghua 1 ;

作者机构： 1.Yunnan Agr Univ, Coll Hort & Landscape, Kunming 650201, Yunnan, Peoples R China

2.Yunnan Acad Agr Sci, Sericulture & Apiculture Res Inst, Mengzi 661101, Peoples R China

3.Kunming Univ Sci & Technol, Fac Architecture & City Planning, Kunming 650500, Yunnan, Peoples R China

关键词： Capsicum; carotenoids; capsaicinoids; fatty acid; cluster analysis; principal component analysis

期刊名称：APPLIED SCIENCES-BASEL （ 影响因子：2.838； 五年影响因子：2.921 ）

ISSN：

年卷期： 2022 年 12 卷 12 期

页码：

收录情况： SCI

摘要： Fruit quality has long been well known as an important prerequisite for evaluating pepper resources. In the study, 75 cultivars belonging to four Capsicum species were investigated on the bases of fruit morphology and concentrations of fruit secondary metabolites. The results showed that C. annuum had a greater variation than C. chinense and C. frutescens in terms of fruit weight, size and contents of carotenoids, anthocyanidins, and capsaicinoids. Moreover, there were significant differences in the concentrations of total phenol, total soluble sugar, total soluble solids, titratable acid, and total soluble protein of all samples. Capsaicin and dihydrocapsaicin were the most important capsaicinoids components in pepper fruits, of which C. chinense both had the highest levels, whereas some accessions of C. annuum were not detected. Eighteen fatty acids were detected in pepper fruits, and the dominant member was linoleic acid (a polyunsaturated fatty acid) therein. We integrated a set of methods for metabolites, and the results indicated that there was a positive correlation between concentrations of capsaicinoids and fatty acids. Four accessions had the highest contents of quality-related compounds, two of which belonged to C. chinense (S23 and S24) and possessed high levels of capsaicin. However, S67 had a high level of beta-carotene and S68 contained higher contents of total fatty acid and ascorbic acid, and both of them belonged to C. annuum. This work could provide a valid experimental basis for the potential application value of the four accessions mentioned above.

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