The Research Of Accumulation Characteristics Of The Carotenoids In Pepper Fruits And The Relationship Between Fruit Color And Carotenoids

Carotenoids is not only an important indicator of nutritional quality to the fruits and vegetables, but also an important factor on the appearance quality of fruit and flowers. For the further regulation of the carotenoid biosynthetic pathway, improving the quality of chili and watching the food quality ,it is of great significance to know the characteristics of the accumulation of Pepper carotenoids and metabolic mechanisms.C30 column is used for the analysis of four peppers with different genetic background at different developmental stages in this experiment, which studies the major carotenoids composition, as well as the accumulation characteristics throughout the development process, the results are as follows:1 All the carotenoids in peppers of different periods were effectively separated, with lutein, zeaxanthin,β-cryptoxanthin,β- carotene,α- carotene and capsanthin demarcated,neoxanthin and violaxanthin located.The results showed that the eight types of carotenoids are the main carotenoid in peppers,and selecting them for metabolic characteristics study is based on theory.2 Lutein,β- carotene,α- carotene and other downstream products are the main carotenoid from the young fruit period to maturity of goods.The activity of enzyme onβ-chain increases , and main carotenoids are synthesified onβ-chain after transferring,which is in line with previous studies and the laws of metabolism. But the metabolism characteristics of different pepper material are different.3 LYCB and BCH are most active enzymes in pepper 1 from the young to marketable maturity, and the main carotenoids increased areβ-cryptoxanthin,β-carotene and zeaxanthin. In the period of transferring,the CCS activity enhances and capsanthin becomes the most important carotenoids.4 Capsanthin can't be detected during the development and maturity in pepper 2 and pepper 3, which shows that CCS is non-existent or CCS enzyme activity has not been activated in those two types. At the end the neoxanthin and violaxanthin declined in pepper 2 and pepper 3, which shows that they may be turned into ABA catalyzed by the NCED enzyme .It also explains why both of them turn off before the color is not fully transferred.5 Pepper 4 contains capsanthin as the most dominant carotenoids in the marketable maturity period, which proves CCS enzyme has activi -ty from the beginning.This experiment also studyed the dynamic changes of the four pigment and main carotenoids in different colors of pepper fruits in order to analyze the mechanism for the formation of pepper color.The results are as follows:1 When the pepper's color transfers, chlorophyll decomposed by the hydrolytic enzymes gradually disappearing and the coexisting carotenoids show red or yellow, which leads to a beautiful color of the fruit.2 Purple peppers have a close relationship with anthocyanins. The differences of flavonoids'content between the different color of pepper are not obvious, showing the content of flavonoids has little to do with the color involved, which remains to be further studied.3 The color of pepper fruit in marketable maturity period depends on the chlorophyll content. The more, the greener. The less show the yellow color of lutein and Neoxanthin. Purple showed in Pepper 4 must the be co-effect of anthocyanins and capsanthin.4 Capsanthin makes the pepper 1, pepper 4, pepper 5 and pepper 6 in physiological maturing period show red.The color of pepper 2 must be attributed mainly to zeaxanthin andα-carotene while the pepper 3 toα-carotene andβ-carotene. Neoxanthin, lutein and violaxanthin have a co-effect on the yellow color of pepper 7.