Study On Heredity Of Fruit Color And Changes Of Major Pigments In Color Sweet Pepper

In order to elucidate the heredity of fruit color and the relations between contents of major pigments and fruit color in color sweet pepper, with four color sweet pepper ((1)Baixing No 1,White at marketable mature stage , Red at physiological mature stage; (2)Huangxing No 1,Yellow at marketable mature stage, Red at physiological mature stage;(3)Kelern,Green at marketable mature stage , Yellow-orange at physiological mature stage ;(4)Qiemen sweet pepper, Green at marketable mature stage , Red at physiological mature stage, Four parental materials are all inbred lines of many inbreedings) ,we studied heredity of fruit color of different combinations and their F1, F2, BC1and BC2 generations in order to discover the genetic law and analysed changes of four pigments (chlorophyll, carotenoid, anthocyanion, flavonoid) during growth periods so that we find the law of decline-growth of theirs, The preliminary results are summaried as follows:1. Study on heredity of fruit color of color sweet pepper.The heredity of fruit color was studied by crossing of different color of materials at marketable mature stage and physiological mature stage. The results of parents , F1, F2, BC1 and BC2 showed that the traits of fruit color belonged to qualitative characters at marketable mature stage and physiological mature stage and were controlled by nuclear genes. And green fruit (GF) vs yellow fruit (YF) was controlled by one complete dominant gene GG, YF vs white fruit (WF) was controlled by two duplicate dominant genes Y1 Y1 Y2Y2. GF vs WF had difference in three genes, and the G gene had epistatic effect, one W was enough to restrain the express of YF and WF. Red fruit atphysiological mature stage vs Yellow-orange fruit at physiological mature stage was controlled by two duplicate dominant genes. And the colors of fruit of marketable mature stage and those of physiological mature stage were controlled by different genes. 2. Changes of major pigments of color sweet pepper during growth periods The dynamic changes of chlorophyll, carotenoid , anthocyanion and flavonoid were conducted during growth periods with four different fruit color of color sweet pepper.The results showed, Contents of chlorophyll increased gradually before changing color stage, attained the maximum at changing color stage, then decreased. Contents of chlorophyll of the green color or white color fruit at marketable mature stage gradually increased with maturation, attained the maximum at physiological mature stage. Contents of carotenoid of the yellow color fruit at marketable mature stage increased slowly before changing color stage, then decreased. Except contents of anthocyanion of yellow-orange of fruit at physiological mature stage changed little during growth periods. Contents of anthocyanion of the red fruit at physiological mature stage increased slowly before changing color stage.then quickly increased. Rules of transfomation of contents of flavonoid were the same.decreased before changing color stage,then increased gradually.The analysis of correlation showed, Contents of chlorophyll had negatively significant correlation with contents of carotenoid , contents of anthocyanion and contents of flavonoid. Contents of carotenoid had positively significant correlation with contents of anthocyanion and negatively significant correlation with contents of flavonoid. Contents of anthocyanion had negatively but not significant correlation with contents of flavonoid.