96份辣椒种质资源的果实质地品质分析及评价

doi:10.3864/j.issn.0578-1752.2025.14.011

Abstract

Abstract:

【Objective】As a widely cultivated vegetable crop in the world, the fruit texture of pepper has a significant impact on quality, storage, transportation and market acceptance. By establishing the evaluation system on fruit texture, it provides a theoretical and practical basis for quality breeding, cultivation management and postharvest treatment in pepper. 【Method】Texture profile analysis was used to determine the hardness, fracture, adhesiveness, cohesiveness, gumminess, springness and chewiness for pepper fruit of 96 germplasm resources at the green maturity stage. Combining the correlation analysis, principal component analysis and cluster analysis, the comprehensive evaluation model was established and the specific pepper germplasm was screened. The content of cell wall substances was measured to explore its correlation with texture indexes.【Result】The texture indexes of pepper fruit were significantly different among different germplasms. The diversity index was over 3.7, which indicated that the germplasm resources were rich in variation. The texture indexes were mutually affected, and the hardness was significantly positively correlated with elasticity, viscosity and chewiness. Two factors affecting the texture of pepper fruit including toughness and viscosity with a cumulative contribution rate of 70.465% were extracted by principal component analysis. A comprehensive evaluation model to the texture quality of pepper fruit W=0.691W1+0.309W2 was established, and the specific germplasm with the highest comprehensive evaluation score (No. 63) and the lowest score (No. 29) were selected. Based on the 7 texture indexes and W values, 96 pepper germplasms were divided into 5 groups by cluster analysis, and there were significant differences among the indexes of each group. 4 germplasms with high hardness, strong springness and relatively high W value, were included in group I, which were hard and upright lantern type. While 3 germplasms with low fracture, weak gumminess and relatively low W value were included in group V, which were soft and wrinkled type. The texture indexes and W values of the germplasm in class Ⅱ, Ⅲ, and Ⅳ were in the middle. The contents of cellulose, hemicellulose, total pectin and lignin were normally distributed in the cell wall components in 96 pepper germplasms, indicating that the tested germplasm was rich in diversity. There was a significant correlation between cell wall components and TPA indexes. Cellulose is significantly positively correlated with hardness, and lignin was positively correlated with hardness, adhesiveness, chewiness, fracture and springness, while total pectin is negatively correlated with hardness and adhesiveness. 【Conclusion】Hardness, springness, gumminess and chewiness are the key indexes to judge the texture of pepper fruit, and the cell wall components have an important impact on the quality of fruit texture. Specific germplasm on texture quality in pepper fruit could be identified using the comprehensive evaluation model W=0.691W1+0.309W2 established in this study.

Key words: pepper (Capsicum annuum L.), germplasm resources, fruit texture, TPA method, cell wall components

WU HuiQin, WANG Jing, YANG Yi, LIU XueQing, ZHANG KaiXuan, WANG LuYao, LU JiaWei, ZHAI Yuan, CHENG Yan. Analysis and Evaluation of Fruit Texture Quality of 96 Pepper Germplasm Resources[J].Scientia Agricultura Sinica, 2025, 58(14): 2854-2868.

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Figures/Tables 13

Table 1

Table 2

Definition of texture tester test indexes"

测试指标 Test indicators	感官定义 Sensory definition	单位 Units
破裂力 Fracture	指让辣椒果实的结构发生破裂所需要施加的外力大小。通过挤压果实表面、果皮或者内部组织出现破裂的情况。 Refers to the amount of external force that needs to be applied to rupture the structure of the pepper fruit. Cracks occur by squeezing the surface of the fruit, the peel, or the internal tissues of the fruit.	N
硬度 Hardness	指辣椒果实抵抗外力使其发生变形的能力，测定果实表面或内部所能承受的最大应力值来表征其硬度大小。 It refers to the ability of pepper fruit to resist external force to deform, and the maximum stress value that can be borne by the surface or inside of the fruit is determined to characterize its hardness.	N
粘附性 Adhesiveness	描述的是辣椒果实表面或者内部成分与其他接触物质之间相互附着、黏结的特性。 It describes the adhesion and adhesion between the surface or internal components of pepper fruit and other contact substances.	mJ
内聚性 Cohesiveness	表示辣椒果实内部物质之间相互结合、凝聚在一起的紧密程度。 It indicates the degree of tightness to which the internal substances of the pepper fruit are bound and condensed together.	Ratio
弹性 Springiness	是指辣椒果实在外力作用下发生变形，当外力去除后，果实能够恢复到原来形状和尺寸的能力。 It refers to the ability of pepper fruit to be deformed under the action of external force, and when the external force is removed, the fruit can return to its original shape and size.	mm
胶粘性 Gumminess	它是硬度和内聚性的综合体现，通过计算硬度与内聚性的乘积得到。 It is a comprehensive embodiment of hardness and cohesion, which is obtained by calculating the product of hardness and cohesion.	N
咀嚼性 Chewiness	综合反映了辣椒果实经过多次咀嚼循环后，被嚼碎并吞咽所表现出的综合质地特性，与整个咀嚼过程中的感官体验密切相关。 It comprehensively reflects the comprehensive texture characteristics of pepper fruit after being chewed and swallowed after multiple chewing cycles, which is closely related to the sensory experience during the whole chewing process.	mJ

Table 2

Table 3

Fig.1

Table 4

Fig. 2

Table 5

Table 6

A total of 96 comprehensive evaluation forms of pepper texture indexes"

排名 Rank	种质 Germplasm	W1	W2	W	排名 Rank	种质 Germplasm	W1	W2	W	排名 Rank	种质 Germplasm	W1	W2	W
1	63	7.331	-2.051	4.435	33	94	-0.159	0.707	0.108	65	26	-1.307	0.361	-0.792
2	95	6.560	-1.708	4.008	34	15	-0.512	1.454	0.095	66	85	-1.328	0.314	-0.821
3	69	5.707	-1.361	3.526	35	57	-0.123	0.463	0.058	67	36	-0.621	-1.315	-0.835
4	70	3.802	1.962	3.234	36	12	1.133	-2.407	0.041	68	06	-0.606	-1.374	-0.843
5	53	5.366	-2.154	3.046	37	08	0.538	-1.534	-0.101	69	11	-1.219	-0.027	-0.851
6	96	3.218	0.255	2.303	38	52	-0.740	1.165	-0.152	70	61	-1.538	0.618	-0.873
7	65	2.694	1.275	2.256	39	51	-0.561	0.730	-0.163	71	09	-1.477	0.449	-0.883
8	58	2.500	0.825	1.983	40	76	-0.879	1.346	-0.192	72	81	-0.634	-1.460	-0.889
9	71	2.174	1.268	1.894	41	77	-0.728	0.994	-0.197	73	03	-1.213	-0.305	-0.933
10	72	1.820	1.453	1.707	42	27	0.285	-1.578	-0.290	74	87	-0.761	-1.395	-0.957
11	13	2.363	0.080	1.659	43	89	-0.275	-0.332	-0.293	75	23	-1.706	0.669	-0.973
12	62	1.981	0.910	1.651	44	59	-0.918	1.091	-0.298	76	40	-1.361	-0.167	-0.992
13	56	1.799	1.095	1.582	45	05	0.086	-1.201	-0.311	77	88	-0.697	-1.763	-1.026
14	73	1.804	1.046	1.570	46	48	-1.027	1.261	-0.321	78	07	-0.963	-1.202	-1.037
15	66	1.168	2.183	1.481	47	92	-0.544	-0.203	-0.439	79	90	-1.652	0.196	-1.082
16	67	2.129	-0.071	1.450	48	91	-0.829	0.424	-0.442	80	82	-1.233	-0.817	-1.105
17	18	1.920	0.136	1.370	49	42	-1.075	0.965	-0.445	81	02	-0.965	-1.424	-1.107
18	78	0.769	2.577	1.327	50	25	-1.064	0.853	-0.472	82	39	-1.547	-0.305	-1.163
19	14	1.599	0.466	1.249	51	37	-1.164	0.848	-0.543	83	45	-1.641	-0.384	-1.253
20	74	1.729	0.128	1.235	52	16	-0.169	-1.422	-0.556	84	44	-1.153	-1.621	-1.297
21	17	0.597	2.364	1.142	53	84	-0.760	-0.166	-0.576	85	31	-1.505	-0.866	-1.308
22	19	1.165	0.941	1.096	54	68	-0.551	-0.665	-0.586	86	93	-1.219	-1.542	-1.318
23	20	0.730	1.196	0.874	55	41	-0.156	-1.658	-0.620	87	30	-1.498	-1.082	-1.369
24	64	0.842	0.942	0.873	56	47	-1.352	0.846	-0.674	88	80	-1.379	-1.386	-1.381
25	75	1.098	0.237	0.832	57	83	-0.854	-0.338	-0.694	89	01	-1.042	-2.225	-1.407
26	54	0.009	2.239	0.697	58	46	-1.210	0.431	-0.704	90	49	-1.297	-1.721	-1.428
27	21	0.353	1.146	0.598	59	38	-1.322	0.674	-0.706	91	35	-1.489	-1.324	-1.438
28	55	0.426	0.208	0.359	60	28	-1.164	0.208	-0.740	92	32	-1.675	-0.962	-1.455
29	22	-0.489	1.835	0.228	61	86	-0.571	-1.128	-0.743	93	04	-1.400	-1.681	-1.487
30	24	-0.518	1.874	0.220	62	10	-0.426	-1.479	-0.751	94	33	-1.536	-1.391	-1.491
31	60	-0.680	2.034	0.158	63	43	-1.509	0.945	-0.752	95	34	-1.768	-1.111	-1.565
32	50	-0.324	1.173	0.138	64	79	-1.367	0.598	-0.760	96	29	-2.246	-0.153	-1.600

Table 6

Table 7

Fig. 3

Fig. 4

Fig. 5

Table 8

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材料来源 Material source	数量 Number	种质编号 Germplasm number
中国山西夏县Xia County, Shanxi, China	1	01
中国山西太原Taiyuan, Shanxi, China	9	02、03、04、05、06、08、10、11、12
中国山西朔州Shuozhou, Shanxi, China	10	13、14、16、17、18、19、20、21、24、25
中国山西忻府Xinfu, Shanxi, China	2	22、23
中国山西原平Yuanping, Shanxi, China	58	36、37、38、39、40、41、42、43、44、45、46、47、48、49、50、51、52、53、54、55、56、57、58、59、60、61、62、63、64、65、66、67、68、69、70、71、72、73、74、75、76、77、78、79、80、81、82、83、84、85、86、87、88、89、90、91、92、93
中国山西长子Zhangzi, Shanxi, China	1	09
中国山西屯留Tunliu, Shanxi, China	1	07
中国贵州Guizhou, China	1	15
中国山东Shandong, China	3	94、95、96
中国河南郑州Zhengzhou, Henan, China	2	34、35
韩国Korea	8	26、27、28、29、30、31、32、33

种质 Germplasm	破裂力 Fracture (N)	硬度 Hardness (N)	粘附性 Adhesiveness (mJ)	内聚性 Cohesiveness (Ratio)	弹性 Springiness (mm)	胶粘性 Gumminess (N)	咀嚼性 Chewiness (mJ)
最大值Max	38.37	55.83	45.54	1.05	52.93	54.30	2665.45
最小值Min	1.26	6.38	0.08	0.03	4.46	0.40	8.52
平均值Average	9.35	21.49	8.76	0.37	25.41	8.68	270.92
最大值种质Max germplasm	70	69	78	53	71	63	63
最小值种质Min germplasm	90	32	34	23	34	23	26
变异系数CV (%)	80	56	115	64	57	106	168
多样性指数H′	4.28	4.42	3.94	4.38	4.40	4.17	3.75

类型 Type	破裂力 Fracture (N)	硬度 Hardness (N)	粘附性 Adhesiveness (mJ)	内聚性 Cohesiveness (Ratio)	弹性 Springiness (mm)	胶粘性 Gumminess (N)	咀嚼性 Chewiness (mJ)
扁灯笼椒FBP	10.64±0.91ab	51.89±1.59a	13.85±1.33b	0.88±0.04a	48.55±0.74a	48.97±0.85a	2432.01±5.01a
方灯笼椒SBP	11.42±0.15a	32.63±0.29b	15.68±0.30a	0.39±0.00c	43.29±0.26b	13.13±0.13b	564.6±21.40b
长灯笼椒LBP	7.88±0.04e	20.85±0.31c	14.05±0.09b	0.23±0.01d	33.78±0.41c	6.01±0.17c	162.19±1.04c
短牛角椒SHP	6.47±0.03f	16.98±0.22d	5.85±0.11d	0.24±0.01d	18.51±0.41d	3.57±0.02d	58.37±1.85e
长牛角椒LHP	8.57±0.15de	16.53±0.07d	7.62±0.20c	0.39±0.02c	18.15±0.28d	6.23±0.04c	106.49±1.11d
短羊角椒SCP	10.11±0.16bc	15.02±0.07d	0.77±0.02e	0.41±0.01c	9.38±0.07e	6.39±0.20c	64.3±0.71e
长羊角椒LCP	9.08±0.26cd	12.68±0.01e	0.70±0.07e	0.52±0.01b	10.89±0.25f	6.95±0.07c	78.21±1.73e

指标 Indicators	主成分Principal component
指标 Indicators	1	2
破裂力Fracture	0.357	0.114
硬度Hardness	0.817	0.183
粘附性Adhesiveness	0.363	0.722
内聚性Cohesiveness	0.493	-0.733
弹性Springiness	0.735	0.518
胶粘性Gumminess	0.912	-0.347
咀嚼性Chewiness	0.932	-0.167
特征值Eigenvalues	3.410	1.522
贡献率Contribution rate (%)	48.718	21.747
累计贡献率 Cumulative contribution rate (%)	48.718	70.465

指标 Indicators	W值 W-value
破裂力Fracture	0.376**
硬度Hardness	0.795**
粘附性Adhesiveness	0.548**
内聚性Cohesiveness	0.264**
弹性Springiness	0.845**
胶粘性Gumminess	0.756**
咀嚼性Chewiness	0.828**

Analysis and Evaluation of Fruit Texture Quality of 96 Pepper Germplasm Resources

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细胞壁组分 Cell wall component	破裂力 Fracture	硬度 Hardness	粘附性 Adhesiveness	内聚性 Cohesiveness	弹性 Springiness	胶粘性 Gumminess	咀嚼性 Chewiness
纤维素 Cellulose	0.145	0.327**	0.072	0.090	0.210*	0.248*	0.241*
半纤维素 Hemicellulose	0.111	0.249*	-0.006	-0.033	0.047	0.027	0.009
总果胶 Total pectin	-0.153	-0.252*	-0.285**	0.158	-0.384**	0.017	-0.051
木质素 Lignin	0.312**	0.583**	0.145	0.084	0.321**	0.423**	0.469**

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