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东北农业大学学报(英文版)
2005,12
(1)
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Journal of Northeast Agricultural University(English Edition)
2005,12
(1)
Light Intensity Affects Pungency of Hot Pepper (Capsicum annuum L.) Fruits
作 者：
LV Chang-shan;WANG Jin-ling;YU Guang-jian
单 位：
;Applied Technique College, Northeast Agricultural University, Harbin Heilongjiang 150030, PRC
关键词：
hot pepper;light intensity;capsaicin
摘 要：
This study was carried out both laboratory and field experiment to research the effects of three different light intensity on capsaicin content of hot pepper fruits during the growing stage, the varieties in the study were in different hot levels named No.4 Xiangyan (mid-hot) and No.3 Jingjianjiao (very hot). The study showed that capsaicin content increased accompanied with light intensity weakening. There was an inverse relationship between capsaicin content and peroxidase activity.
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