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首页> 外文会议>International Conference on Global Resource Conservation >The effect of ethyl methane sulfonate on the antioxidant content of chili pepper (Capsicum frutescens L.)
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The effect of ethyl methane sulfonate on the antioxidant content of chili pepper (Capsicum frutescens L.)

机译：乙基甲磺酸乙酯对辣椒抗氧化含量的影响（Capsicum Frutescens L.）

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Besides being known as a source of pungent flavor for cooking, chili pepper (Capsicum frutescens L.) is also a source of antioxidants due to its capsaicin, carotenoids and chlorophyll contents. In this study, the capsaicin, carotenoids and chlorophyll variations during fruit maturation of chili peppers after Ethyl Methane Sulfonate (EMS) treatment were investigated. Before planting, seeds of three lines of chili pepper were treated with EMS at concentrations of 0.01%, 0.02% or 0.04%. EMS provides a varied effect on the antioxidants content of the three lines of chili pepper. Genotypes 1 and 2 showed the tendency of increasing capsaicin content along with increase in EMS concentration, on the other, Genotype 3 showed the opposite phenomenon. EMS tended to increase the carotenoids content of the mature fruit of Genotype 1 but decreased the carotenoids content of the mature fruit of Genotype 3. For Genotypes 1 and 2, mature fruits contained higher capsaicin content than the young fruit, while Genotype 3 was just the opposite. Generally, the carotenoids content in the mature fruit is higher than that of the young. Young and mature fruits contain low concentrations of chlorophyll.
机译：除了被称为烹饪的刺激性源泉之外，辣椒（Capsicum Frutescens L.）也是抗氧化剂的来源，因为它的辣椒素，类胡萝卜素和叶绿素含量。在本研究中，研究了研究甲烷磺酸乙酯（EMS）处理后辣椒果实成熟期间的辣椒素，类胡萝卜素和叶绿素变化。在种植之前，用EMS在0.01％，0.02％或0.04％的浓度下用EMS处理三条辣椒的种子。 EMS对辣椒三行的抗氧化剂含量提供了各种影响。基因型1和2显示出增加辣椒素含量随着EMS浓度的增加，另一个基因型3显示出相反的现象。 EMS倾向于增加基因型1成熟果实的类胡萝卜素含量，但是降低了基因型的成熟果实的类胡萝卜素含量3.对于基因型1和2，成熟的水果含有较高的辣椒素含量，而不是年轻水果，而基因型3则只是对面的。通常，成熟水果中的类胡萝卜素含量高于年轻的含量。年轻和成熟的水果含有低浓度的叶绿素。

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