Effects of nitrogen on contents of capsaicin and its same substrates in pepper fruit | 氮素对辣椒果实中辣椒素及其竞争物质含量的影响

Китайский. 研究了氮素对辣椒果实中辣椒素及其竞争物质的影响。以沈椒4号为试材，在桶栽条件下，研究0（A），96（B）,192（C）,288（D），394（E）kg・hm. 2共5个水平氮素处理下的辣椒果实中辣椒素及其竞争物质的变化规律。结果表明：B处理（96kg・hm. 2）最有利于胎座巾辣椒素的积累，辣椒素含量最高为16．9mg・g. 1。D处理（288kg・hm. 2）下果肉中辣椒素含量最高，可见．果肉中辣椒素的合成需较高水平的氮素，但辣椒果实中的辣椒素主要来源于胎座，故B处理为促进辣椒素积累的最佳氮素水平。B处理胎座中辣椒素合成竞争物质木质素、类黄酮和单宁含量最高，分别为4．38，0．09，1．55mg・g. 1。B处理果肉中木质素和类黄酮含量也最高。B处理辣椒素与木质素、类黄酮和单宁的竞争关系较强。所以，不能通过施用不同水平的氮素来调控辣椒素与其竞争物质的关系。[著者文摘]

Английский. The effects of nitrogen on capsaicin and its competition matters were studied. ＂Shenjiao4＂pepper was planted in pots in greenhouse. The effects of five different nitrogen levels on the content of capsaicin and its competition matters, flavonoid,lignin and tannin were studied in pepper fruits during the growing period. The results showed that capsaicin content was 16.93mg・g. 1,the highest in placenta of pepper fruits under treatment B （96kg・hm. 2）. Treatment D （288kg・hm. 2） had the largest capsaicin content in pericarp of pepper. Nitrogen concentrations had influence on placenta and pericarp of pepper.However, capsaicin in pepper fruits accumulated mainly in placenta, the content was the highest under treatment B. Therefore, treatment B was the optimum nitrogen level. The contents of flavonoid,lignin and tannin were the highest in placenta, which were 4.38, 0.09, 1.55mg・g. 1 respectively. Flavonoid and lignin contents were also the largest in periearp of pepper fruits under treatment B. The relationship between capsaicin and its competition matters was close and could not be regulated by different nitrogen levels.