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首页> 外文期刊>Acta Horticulturae >Carotenoid pigment content in new cultivars of paprika peppers.
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Carotenoid pigment content in new cultivars of paprika peppers.

机译：辣椒新品种中的类胡萝卜素色素含量。

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摘要

The fruits of Capsicum owe their intense red color to carotenoid pigments that are synthetized massively during fruit ripening. In the industry, carotenoids from paprika are used as natural colorants. All the carotenoid pigments present in the pepper are isoprenoids containing nine conjugated double bonds in the central polyenic chain, although with different end groups, allowing them to be classified in two isochromic families: red (R) and yellow (Y). Since the commercial value of paprika is determined by the intensity of its red coloration, the selection of cultivars must not only increase the total carotenoid content, but also increase, if possible, the R/Y ratio. Chlorophyll pigments decrease and disappear from the red cultivars during ripening. In contrast in the stay-green cultivars, with the recessive gene cl (chlorophyll retainer) a chocolate brown color of the ripe fruits results from lack of chlorophyll degradation and the simultaneous accumulation of red pigments. In the present work, the local cultivar 'Bola' and six cultivars of paprika selected by IMIDA Horticulture Department, the wild-type red cultivars 'Costal', 'Datler' and 'Rodacol' and the stay-green cultivars 'Negral', 'Datler Negro' and 'Nedacol', have been characterized by their carotenoid pigment content, the R/Y ratio and 掳ASTA value, with the following results: except for the red cultivar 'Costal' with 7917.51 mg/kg carotenoid content, the highest total carotenoid content were the stay-green cultivars 'Datler Negro' with 6358.59 mg/kg, and 'Negral' and 'Nedacol' with 6236.61 and 5984.09 mg/kg respectively. CT XXVIII International Horticultural Congress on Science and Horticulture for People (IHC2010): International Symposium on New Developments in Plant Genetics and Breeding, Lisbon, Portugal.
机译：辣椒果实具有强烈的红色，是由于类胡萝卜素色素在果实成熟过程中大量合成而成。在工业中，辣椒粉中的类胡萝卜素用作天然着色剂。胡椒中存在的所有类胡萝卜素色素都是类异戊二烯，在中心多烯链中含有9个共轭双键，尽管端基不同，因此可以分为两个同色系：红色（R）和黄色（Y）。由于辣椒粉的商业价值取决于其红色的强度，因此选择栽培品种不仅必须增加总类胡萝卜素含量，而且还必须增加R / Y比。在成熟过程中，叶绿素色素减少并从红色品种中消失。相比之下，在保持绿色的栽培品种中，隐性基因cl（叶绿素固位体）的成熟果实呈巧克力棕色，这是由于缺乏叶绿素降解和红色色素的同时积累所致。在目前的工作中，IMIDA园艺部选择了本地品种'Bola'和6个辣椒粉品种，野生型红色品种'Costal'，'Datler'和'Rodacol'和常绿品种'Negral'，' Datler Negro'和'Nedacol'的特征在于它们的类胡萝卜素色素含量，R / Y比和掳ASTA值，其结果如下：红色品种'Costal'的类胡萝卜素含量为7917.51 mg / kg，是最高的类胡萝卜素的总含量为“ Datler Negro”常绿品种，分别为6358.59 mg / kg，“ Negral”和“ Nedacol”品种，分别为6236.61和5984.09 mg / kg。 CT XXVIII国际人类科学和园艺园艺学会（IHC2010）：植物遗传学和育种新发展国际研讨会，葡萄牙里斯本。

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