《植物生理学报》 2012, 48(7): 654-658

茉莉酸甲酯和苯丙氨酸对辣椒果实品质的影响

彭琼, 童建华, 黄志刚, 李合松, 萧浪涛*

湖南农业大学植物激素与生长发育湖南省重点实验室, 长沙410128

通信作者：萧浪涛；E-mail: langtaoxiao@163.com；Tel: 0731-84635261

摘　要：

本文研究了不同浓度的茉莉酸甲酯(MeJA)和苯丙氨酸(Phe)对‘湘研5号’辣椒果实不同发育时期的辣椒素、二氢辣椒 素、维生素C以及干物质含量变化的影响。结果表明: 500和1 000 mg•L-1 MeJA处理60 d后的辣椒素含量分别比对照提高了41.7%和58.4%; 同时500 mg•L-1 MeJA处理能促进辣椒果实中的二氢辣椒素、维生素C的积累, 对干物质积累也有一定作 用。60 mg•L-1 Phe处理能提高辣椒果实中辣椒素、二氢辣椒素和干物质的含量, 但对维生素C影响不显著。

关键词：茉莉酸甲酯; 苯丙氨酸; 辣椒; 果实品质

收稿：2012-03-09   修定：2012-04-18

资助：国家自然科学基金重大研究计划项目(90817101和9111-7006)、教育部“长江学者和创新团队发展计划”创新团队 项目(IRT0963)和湖南省高校科技创新团队项目。

Effects of Methyl Jasmonate and Phenylalanine on Quality of Pepper (Capsicum frutescens L.) Fruit

PENG Qiong, TONG Jian-Hua, HUANG Zhi-Gang, LI He-Song, XIAO Lang-Tao*

Hunan Provincial Key Laboratory of Phytohormones and Growth Development, Hunan Agricultural University, Changsha 410128, China

Corresponding author: XIAO Lang-Tao; E-mail: langtaoxiao@163.com; Tel: 0731-84635261

Abstract:

An experiment was conducted to investigate the effects of different concentrations of methyl jasmonate (MeJA) and phenylalanine (Phe) on the contents of capsaicin, dihydrocapsaicin, vitamin C and dry matter at the different growth stages of pepper (Capsicum frutescens) cv. ‘Xiangyan 5’. The results showed that the content of capsaicin increased 41.7% and 58.4% respectively with the treatments of 500 and 1 000 mg·L^-1 MeJA, and the accumulations of dihydrocapsaicin, vitamin C and dry matter increased, and the dry matter was also promoted to a certain extent at 60 d after treatmet of 500 mg·L^-1 MeJA. The treatment of 60 mg·L^-1 Phe increased the contents of capsaicin, dihydrocapsaicin and dry matter, but had no signficant effect on vitamin C.

Key words: methyl jasmonate; phenylalanine; pepper; fruit quality