期刊论文

Analysis and evaluation of fruit quality traits in fresh green pepper

中文

湖南农业大学学报(自然科学版)

1007-1032

2023

49

04

436-441

国家现代农业产业技术体系资助项目(CARS-25-G-29) 湖南省重点研发计划项目(2020NK2058) 湖南省农业科技创新资金项目(2021CX28)。

本校为其他机构

为综合评价鲜食青椒的果实性状,对11个辣椒品种(品系)的内在品质、质构特征等品质指标和单株产量进行了统计分析,并对内在品质进行主成分分析和综合评价。结果表明:辣度与可溶性糖含量呈极显著负相关;粗蛋白含量与粗脂肪含量呈极显...展开更多 为综合评价鲜食青椒的果实性状,对11个辣椒品种(品系)的内在品质、质构特征等品质指标和单株产量进行了统计分析,并对内在品质进行主成分分析和综合评价。结果表明:辣度与可溶性糖含量呈极显著负相关;粗蛋白含量与粗脂肪含量呈极显著正相关;木质素含量与粗蛋白、维生素C含量呈显著负相关;维生素C含量与粗蛋白含量、含水量呈显著正相关;影响鲜食青椒内在品...

In order to provide a comprehensive evaluation of the fruit traits in fresh green pepper,11 pepper varieties were subjected to statistical analysis concerning their internal quality,texture characteristics and yield per plant.Principal component analysis and comprehensi...MORE In order to provide a comprehensive evaluation of the fruit traits in fresh green pepper,11 pepper varieties were subjected to statistical analysis concerning their internal quality,texture characteristics and yield per plant.Principal component analysis and comprehensive...