影响辣椒果实中辣椒素类物质积累的栽培因子研究进展

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中图分类号：S641.3 文献标识码：A DOI编码：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.），又被称为红海椒、广椒、川椒，双子叶植物纲茄科辣椒属，原产地为南美洲。（剩余6856字）