Abstract:

【Objective】 This article studied the change regularity of carotenoid compositions and contents of pepper fruits with different colors during the development, and analyzed the relationship between pepper fruit color and carotenoid change, providing a reference for breeding new varieties including more capanthin. 【Method】 The compositions and content of carotenoid of pepper fruits at different stages were determined by TLC. 【Result】 Green in period of green fruit and red in maturity varieties: 16 kinds of pigment were isolated. After color-chang period, the content of chlorophyll and a part of yellow carotenoids which were synthesized before the green fruit stage decreased, while the content of combined red, orange and yellow carotenoids after green fruit stage significantly increased. The carotenoid total content and capsanthin content were at a high level in the maturity stage. Milky in period of green fruit and red in maturity varieties: 12 kinds of pigments were isolated. At the green stage, the pigment content was low. With the development of pepper fruit, the content of synthetic yellow carotenoids before the green fruit stage changed very little, but the content of synthesized yellow, orange and red carotenoids after the green fruit stage increased rapidly; the total content of carotenoids was low in the maturity stage, while the capsanthin content was at a high level. Varieties of green in period of green fruit and orange in maturity: 14 kinds of pigments were isolated. The chlorophyll was degraded gradually, the content of combined yellow carotenoids before the green fruit stage changed little, while the content of synthesized yellow and orange carotenoids after the green fruit stage increased rapidly; the total content of carotenoids was higher in maturity stage but no synthetic red carotenoids was observed. Green in period of green fruit, yellow in maturity varieties: 9 kinds of pigments were isolated; The chlorophyll and yellow carotenoids gradually degraded, there was no synthesis of new carotenoids, the carotenoid total content was low in the maturity stage. 【Conclusion】During the development of pepper fruit, the carotenoid composition and content were different in different types. Them tendency of exchange of the same type was almost the similar, but the contents were differences among different varieties. The types which were green in the period of green fruit and red in maturity is the most ideal material for breeding variety including capsanthin with a high level. The route to synthesize carotenoid was different in various colored pepper fruits.

Key words: Capsicum annuum L., carotenoid, capsanthin, pigment