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以自然突变的黄色果实成熟色线辣椒资源HJ2002为母本,3份红色果实成熟色线辣椒纯系为父本,采用顶交法配制杂交组合,研究了果实成熟过程中的维生素C、可溶性糖、叶绿素和类胡萝卜素含量的变化特点。结果表明:维生素C、可溶性糖、类胡萝卜素含量随着果实的生长成熟而增加;叶绿素含量在果实成熟过程中逐渐减少;母本HJ2002在果实生理成熟期仍含有一定量的叶绿素,而F_1代在生理成熟期叶绿素含量几乎为零;通过相关性分析发现,线辣椒果实中叶绿素与类胡萝卜素含量在成熟过程中呈显著的负相关;少量叶绿素b的存在可能是黄色线辣椒突变材料成熟期颜色表现构成的重要遗传因素。
The results showed that vitamin C, soluble sugar, soluble sugar, soluble sugar, soluble sugar, soluble sugar, soluble sugar, , Chlorophyll and carotenoid content changes. The results showed that the content of vitamin C, soluble sugar and carotenoid increased with the maturity of the fruit; the content of chlorophyll decreased gradually during fruit ripening; the female parent HJ2002 still contained a certain amount of chlorophyll during the physiological maturity of fruit, The results showed that there was a significant negative correlation between the contents of chlorophyll and carotenoids during the ripening process in the peppers; the presence of a small amount of chlorophyll b may be due to the maturity of the mutants of yellow pepper Color representation constitutes an important genetic factor.