不同产地辣椒生长过程品质变化分析

肖何; 刘洋; 王馨瑶; 杜秋; 覃业优; 胡嘉亮; 王蓉蓉; 蒋立文

doi:10.13386/j.issn1002-0306.2022080125

不同产地辣椒生长过程品质变化分析

doi: 10.13386/j.issn1002-0306.2022080125

肖何^1,,
刘洋¹,
王馨瑶¹,
杜秋¹,
覃业优²,
胡嘉亮²,
王蓉蓉^1, ,,
蒋立文^1, ,

1.
湖南农业大学食品科学技术学院，湖南长沙 410128
2.
湖南坛坛香食品科技有限公司，湖南长沙 410128

基金项目: 湖南特色发酵蔬菜加工关键技术及标准化研究与示范（2020NK2027）。

详细信息

作者简介:
肖何（1997−），男，硕士研究生，研究方向：食品生物技术，E-mail：820143267@qq.com

通讯作者:
王蓉蓉（1985−），女，博士，副教授，研究方向：果蔬加工及贮藏，E-mail：sdauwrr@163.com

蒋立文（1968−），男，博士，教授，研究方向：食品生物技术，E-mail：hnndjlw@163.com

中图分类号: TS255.2
计量
- 文章访问数: 21
- HTML全文浏览量: 14
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- 被引次数: 0
出版历程
- 收稿日期: 2022-08-15
- 网络出版日期: 2023-05-22
- 刊出日期: 2023-07-01

Analysis of Quality Change of Capsicum annuum in Growing Process from Different Producing Areas

He XIAO^1
,,
Yang LIU¹,
Xinyao WANG¹,
Qiu DU¹,
QIN Yeyou²,
Jialiang HU²,
Rongrong WANG^{1
, ,},
Liwen JIANG^{1
, ,}

1.
College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
2.
Hunan Tantanxiang Food Technology Co., Ltd., Changsha 410128, China

摘要

摘要: 为调控剁辣椒产品品质并扩大其原料来源，本文以剁辣椒加工常用品种“辣丰33号”为研究对象，通过对山东和山西两产地辣椒5个不同生长阶段进行研究，探究其果实生长过程品质变化规律。结果表明，两产地辣椒生长过程中品质特性变化趋势基本一致，V_C和总辣椒素含量随果实生长出现不同程度的上升；可溶性固形物、酸度、总多酚、DPPH·清除能力、FRAP、ABTS⁺·清除能力随果实生长呈先下降后上升趋势；有机酸、总灰分、Mg、Ca、Mn、Fe则随果实生长出现不同程度的下降。此外，山东产地辣椒的V_C、可溶性固形物、有机酸、总辣椒素等含量总体高于山西产地（P<0.05），而山西产地辣椒仅在果长、果宽和单果重具有一定优势。聚类分析表明不同产地相同生长阶段辣椒品质接近，且绿熟期（S3）是辣椒生长过程中品质变化的转折点。综上所述，山东和山西两产地辣椒发育期品质变化基本一致，红熟期（S4）相比于其它时期更利于剁辣椒的加工。
- 辣椒 /
- 生长过程 /
- 产地 /
- 品质 /
- 聚类分析
Abstract: As the common varieties of chopper pepper process, “La Feng 33” was selected as the research object. Five different growth stages of pepper from Shandong and Shanxi provinces were analyzed to explore the quality changes of pepper fruit during the growth process, which was essential for regulating the quality of chopped pepper and expanding the raw material sources. The results showed that the change trend of quality characteristics of pepper in the two regions was basically the same during the growth process. The content of V_C and total capsaicin increased with fruit growth to some extent; soluble solids, acidity, total polyphenols, DPPH· scavenging capacity, FRAP, ABTS⁺· scavenging capacity decreased first and then increased with fruit growth; organic acids, total ash, Mg, Ca, Mn and Fe decreased with fruit growth. In addition, the contents of V_C, soluble solids, organic acids and total capsaicin in Shandong producing area were higher than those in Shanxi producing area (P<0.05), but the peppers from Shanxi Province only had advantages in fruit length, fruit width and single fruit weight. Cluster analysis showed that the quality of pepper at the same growth stage was similar in different producing areas, and the green ripening stage (S3) was the turning point of quality change in the growth process of pepper. Overall, the quality change was similar between Shandong and Shanxi producing area, and the red ripe stage (S4) was beneficial for pepper chopping processing.
- peppers /
- growth process /
- producing area /
- quality /
- clustering analysis

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图 1 辣椒形态

Figure 1. The morphology of peppers

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图 2 不同产地辣椒生长过程中抗氧化能力变化

Figure 2. Changes in antioxidant capacity during growth of peppers from different origins

注：图中不同字母表示差异显著（P<0.05）。

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图 3 不同产地辣椒生长过程中表面微观结构变化

Figure 3. Changes in the microstructure during growth of peppers from different origins

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图 4 不同产地辣椒各生长阶段品质特性聚类分析

Figure 4. Cluster analysis during growth of peppers from different origins

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表 1 不同产地辣椒生长过程中表型性状统计

Table 1. The statistics of phenotypic traits during growth of peppers from different origins

产地	生长阶段	果长（cm）	果宽（mm）	单果重（g）	含籽率（%）
山东	S1	10.34±1.36^a	7.32±0.87^a	2.91±0.70^a	5.37±0.77^bc
	S2	13.73±0.62^b	9.99±1.09^b	6.86±1.10^b	3.27±0.94^a
	S3	17.30±0.91^cd	11.62±0.68^c	11.70±1.25^c	4.09±0.29^ab
	S4	17.37±0.69^cd	10.74±0.63^bc	11.54±0.71^c	5.58±0.30^bc
	S5	17.11±1.53^cd	11.84±0.67^cd	11.14±1.11^c	4.79±0.14^bc
山西	S1	9.85±1.01^a	7.28±0.63^a	2.93±0.35^a	5.97±1.49^c
	S2	15.86±0.63^c	9.92±0.67^b	8.21±0.82^b	5.83±0.64^c
	S3	19.08±1.08^d	13.25±0.98^de	14.34±1.33^d	4.96±0.68^bc
	S4	19.14±1.49^d	12.04±1.13c^de	12.67±1.87^cd	5.67±1.31^c
	S5	19.31±1.64^d	13.38±0.99^e	14.03±1.50^d	5.95±0.31^c
注：表中同列上标不同字母表示差异显著（P<0.05），表2~表6同。

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表 2 不同产地辣椒生长过程中基本成分变化

Table 2. Changes in basic components during growth of peppers from different origins

产地	生长阶段	水分含量（%）	灰分含量（%）	可溶性固形物含量（%）	酸度（%）
山东	S1	89.11±0.63^cd	6.98±0.65^d	5.90±0.08^d	0.50±0.02^dc
	S2	91.25±0.46^e	6.69±0.26^cd	5.07±0.05^b	0.33±0.01^a
	S3	88.62±0.12^c	6.17±0.57^bcd	5.43±0.25^c	0.35±0.04^ab
	S4	83.14±0.76^a	5.28±0.47^ab	9.33±0.12^g	0.42±0.05^bc
	S5	82.47±0.06^a	5.14±0.45^a	10.23±0.05^h	0.63±0.02^e
山西	S1	89.49±0.20^d	6.43±0.74^cd	6.77±0.05^e	0.81±0.01^f
	S2	90.53±0.13^e	5.94±0.60^abc	4.67±0.09^a	0.45±0.04^dc
	S3	88.44±0.36^c	6.61±0.26^cd	5.87±0.05^d	0.51±0.01^d
	S4	84.45±0.31^b	6.06±0.09^bcd	7.30±0.08^f	0.52±0.02^d
	S5	82.62±0.40^a	6.51±0.48^cd	7.50±0.08^f	0.61±0.08^e

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表 3 不同产地辣椒生长过程中抗氧化物质含量变化

Table 3. Changes in the content of antioxidant substances during growth of peppers from different origins

产地	生长阶段	V_C含量（mg/100 g）	总多酚含量（mg GA eq/g FW）	类黄酮含量（mg/g）
山东	S1	5.96±0.08^b	1.60±0.01^f	0.97±0.03^e
	S2	6.04±0.07^b	1.10±0.00^c	0.60±0.00^c
	S3	10.66±1.04^c	1.09±0.01^c	0.30±0.04^ab
	S4	128.25±1.80^g	1.66±0.02^g	0.40±0.04^b
	S5	151.26±0.14^h	1.75±0.01^h	0.29±0.00^ab
山西	S1	3.53±0.14^a	2.03±0.03ⁱ	1.32±0.04^f
	S2	5.57±0.51^b	1.05±0.04^b	0.81±0.07^d
	S3	15.04±0.22^d	0.84±0.03^a	0.34±0.01^ab
	S4	53.54±0.29^e	1.58±0.02^d	0.23±0.01^a
	S5	60.91±0.23^f	1.60±0.01^e	0.26±0.01^ab

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表 4 不同产地辣椒生长过程中辣椒素类物质变化

Table 4. Changes in capsaicinoids during growth of peppers from different origins

产地	生长阶段	二氢辣椒素含量（mg/g DW）	辣椒素含量（mg/g DW）	辣椒素类总物质含量（mg/g DW）	斯科维尔指数（SHU）	辣度
山东	S1	0.11±0.00^b	0.12±0.06^b	0.26±0.00^b	4039.43±25.79^b	26.93
	S2	0.19±0.00^e	0.24±0.04^e	0.47±0.00^e	7218.58±29.11^e	48.12
	S3	0.31±0.00^h	0.42±0.07^h	0.82±0.00^h	12639.86±9.53^h	84.27
	S4	0.33±0.00ⁱ	0.45±0.01^j	0.87±0.00ⁱ	13408.20±41.74ⁱ	89.39
	S5	0.34±0.00^j	0.44±0.02ⁱ	0.87±0.00^j	13462.41±55.88^j	89.75
山西	S1	0.08±0.00^a	0.07±0.01^a	0.17±0.00^a	2626.03±49.55^a	17.51
	S2	0.23±0.00^g	0.24±0.01^f	0.52±0.00^g	8069.30±2.59^g	53.80
	S3	0.14±0.00^c	0.18±0.01^c	0.35±0.00^c	5389.70±11.68^c	35.93
	S4	0.19±0.00^f	0.25±0.07^g	0.50±0.00^f	7679.83±27.04^f	51.20
	S5	0.16±0.00^d	0.21±0.08^d	0.41±0.01^d	6350.62±174.78^d	42.34

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表 5 不同产地辣椒生长过程中有机酸含量变化

Table 5. Changes in the content of organic acid during growth of peppers from different origins

产地	生长阶段	草酸（g/kg DW）	苹果酸（g/kg DW）	柠檬酸（g/kg DW）	总量（g/kg DW）
山东	S1	19.58±0.40ⁱ	10.97±0.44^f	16.93±0.27^f	47.47
	S2	14.24±0.07^h	6.99±0.14^d	10.01±0.03^a	31.24
	S3	5.37±0.03^e	7.80±0.32^de	18.38±0.05^g	31.55
	S4	1.53±0.03^b	1.97±0.75^b	11.82±0.95^b	15.32
	S5	2.47±0.34^c	0.51±0.11^a	11.40±0.55^b	14.38
山西	S1	13.67±0.07^g	8.61±0.87^e	16.28±0.19^df	38.55
	S2	12.41±0.29^f	7.08±0.10^d	14.50±0.04^c	33.98
	S3	4.30±0.10^d	4.50±0.04^c	14.80±0.10^c	23.61
	S4	1.22±0.02^ab	1.43±0.00^b	15.68±0.04^de	18.34
	S5	1.04±0.04^a	1.54±0.29^b	15.06±0.02^cd	17.64

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表 6 不同产地辣椒生长过程矿物质元素含量变化（mg/100 g DW）

Table 6. Changes of mineral elements content during growth of peppers from different origins (mg/100 g DW)

产地	生长阶段	Na	Mg	Ca	Mn	Fe	Cu	Zn	总量
	S1	161.96±6.26^ab	208.42±7.55^bc	167.89±5.18^d	1.34±0.09^d	11.34±1.12^b	2.00±0.61^a	3.91±0.40^a	556.87
	S2	194.17±53.63^b	191.44±1.29^bc	158.27±2.40^d	1.04±0.03^ab	6.25±0.15^a	1.93±0.45^a	3.29±0.09^a	556.40
山东	S3	136.18±5.86^ab	186.09±2.71^bc	171.12±2.22^d	1.12±0.00^abc	6.97±1.07^a	1.98±0.23^a	3.27±1.61^a	506.73
	S4	95.72±12.05^a	145.14±9.52^a	73.63±4.75^a	1.04±0.05^a	5.00±0.06^a	1.34±0.15^a	1.99±0.24^a	323.85
	S5	132.11±22.24^ab	159.89±1.5^a	95.07±3.74^b	1.05±0.09^ab	5.07±0.77^a	1.83±0.29^a	2.81±0.36^a	397.84
	S1	109.51±7.62^ab	235.23±8.46^d	144.42±5.36^c	1.66±0.04^e	7.70±0.29^ab	2.19±0.00^a	3.59±0.30^a	504.30
	S2	127.36±8.92^ab	197.08±10.96^bc	137.13±6.94^c	1.17±0.07^abcd	6.23±0.31^a	2.08±0.18^a	3.51±0.18^a	474.55
山西	S3	132.14±1.50^ab	184.86±1.46^bc	104.68±0.10^b	1.07±0.01^abc	5.48±0.07^a	2.00±0.02^a	4.09±0.04^a	434.32
	S4	116.74±7.86^ab	183.69±11.33^bc	79.08±4.05^a	1.24±0.07b^cd	8.83±3.22a^b	1.53±0.23^a	2.20±0.52^a	393.31
	S5	140.47±34.20^ab	205.00±0.47^bc	103.35±4.76^b	1.26±0.03^cd	6.25±0.82^a	1.94±0.35^a	3.38±1.62^a	461.66

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