影響辣椒果實中辣椒素類物質(zhì)積累的栽培因子研究進展
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中圖分類號：S641.3 文獻標識碼：A DOI編碼：10.3969/j.issn.1006-6500.2025.02.006
Research Progress on Cultivation Factors Affecting the Accumulation of Capsaicin in Chili Pepper Fruits XU Yel， ZHAO Haiyan1， MENG Panqi2，LI Jing1
（1.Instituteofubrachjineelicalcholooayited，d.j92a;c berResearch Institute of Tianjin AcademyofAgricultural Sciences，Tianjin 3Oo192，China）
Abstract：PepperwhichiswidelycultivatedinChinaislovedbypeoplebecauseofitsspicyflavor.Capsaicinwhichisanaturalsecondary metaboliteproducedinthefruitandplacentaof pepperisnotonlyanimportantcomponentofpeppertoformspicytaste，but alsouniquespecificsubstanceofpepper.Thecontentofcapsaicindirectlydetermines thespicytasteof pepper.Capsaicinis widely usedinmanyfls，speialliaaceticalidustrsmetisustrydcluraliustrapsaiciotin peris affectedbypeppervaresanddiferentenvionmetalfactorsschstemprature，light，oisure，gasandsoilfrtilizerduring cultivation.Manysholarshadstudiedthesythesisofcapsaicinoidsinpeperfritsinordertopromoteccmulationfromthecultivationenvironmentangelduringtheseyears.Thispaperwhichreviewedtheefectsofcultivationfactorsoncapsaicincontentwasaiming at providing reference for promoting capsaicin accumulation in the cultivation process.
Keywords：Capsaicin;synthetic metabolism;cultivationfactors
辣椒（CapsicumannumL.），又被稱為紅海椒、廣椒、川椒，雙子葉植物綱茄科辣椒屬，原產(chǎn)地為南美洲。（剩余6856字）