Quality Detection Of Different Pepper And Expression Analysis Of Capsanthin Synthesis Related Genes Ccs And Crtz

Since the introduction of pepper into China,it is becoming more and more popular because of its unique flavor.Pepper fruits are rich in nutrients.In addition to fresh food,it is usually used for processing.However,the existing peppers in Inner Mongolia have some problems,such as few varieties,single processing methods and low content of capsanthin,which can not meet the needs of the development of pepper processing industry.Therefore,cultivating new varieties and finding suitable processing methods for different peppers has become an urgent demand for breaking through bottleneck.In this paper,64 kinds of peppers introduced from Yunnan,Guizhou and Sichuan were used as experimental materials.The contents of nutritional quality components,flavor quality components and commodity quality components of 64 kinds of peppers were measured,and the suitable processing methods of different peppers were obtained to avoid the waste of pepper resources.At the same time,the expression of Crtz gene and Ccs gene in peppers with different mature fruit color and the same variety at different mature stages were determined by semi quantitative PCR and fluorescence quantitative PCR,and the principle of pepper fruits color change was clarified from the perspective of molecular biology.The main conclusions were as follows:(1)The average content of Vc is 48.9 mg/100 g,the content of protein between 0.19 g/100g﹣0.83 g/100 g,the average content of fat is 6.68 g/100 g,most of the water content is more than80%,the average content of crude fiber is 5%,the ash content is below 8.98 g/100 g,The total sugar content is between 0.24 g/100 g﹣6.16 g/100 g.The Nutritional quality index of the above64 kinds of peppers were analyzed by cluster analysis.64 kinds of peppers were divided into four categories.The first type of peppers has the characteristics of high moisture,high Vc and low fat.This kind of peppers are suitable for fresh food.The second type of peppers contain high fat,which are suitable for oil extraction.The third type of peppers have the characteristics of low moisture and high ash content.These varieties are more suitable for drying.Among them,the“Bola red star” with the highest Vc content is unique.“Bola red star” also has the characteristics of high ash content.In addition to fresh food,it is also suitable for drying.(2)The optimum extraction process of peppers: the concentration of ethanol was 80%,the extraction time was 20 min,the microwave power was 300 W,and the solid-liquid ratio was 1:12.The content of capsaicin in 64 kinds of peppers was determined by HPLC,and its content ranged from 0.096 mg/100 g﹣210.015 mg/100 g.The species of hot peppers were analyzed at1﹣8degrees,accounting for 1.56% of the total.peppers with spicy degree of grade 1 usually do not need to be used as seasoning because of their low spicy taste;peppers with spicy degree of grade3 have mellow spicy taste,which are suitable for hot pot and string of fragrant base materials;peppers with a spicy degree of 4,which are often used for making sauce or oil;peppers with spicy degree of grade 8,which can be used as one of the candidate varieties for capsaicin extraction.(3)The optimum extraction process of capsanthin was obtained: solid-liquid ratio 1:9,temperature 60 ℃,microwave power 300 W and extraction time 30 min.The content of capsanthin in 64 kinds of peppers was determined.It was found that the content of capsanthin ranged from 30.24 mg/100 g to 562.29 mg/100 g.Taking the content of capsanthin as the index,64 kinds of peppers were classified into three categories when the European distance was 5.The first category includes 59 kinds of peppers.The content of capsanthin in this kind of peppers are less than 300 mg/100 g,which are suitable for extracting capsanthin and can be used in various fields such as food industry and cosmetics.Peppers in the range of 300 mg/100 g﹣400 mg/100 g is divided into a separate category.This kind of peppers has a high content of capsanthin and can be used in medicine as an antioxidant.“Qianjin Hong 27”and “P06” are grouped together separately.The content of capsaicin in this kind of peppers are very high,more than 500 mg/100 g,which can become one of the candidate varieties for cultivating high content of capsaicin.(4)The accumulation of capsanthin is the key to the formation of red fruit.Ccs and Crtz genes are the key enzyme genes in its biosynthetic pathway.Whether these two genes can be expressed normally is very important for capsanthin synthesis.In this paper,the expression of Ccs gene and Crtz gene was analyzed by fluorescence quantitative PCR: in different varieties of pepper,the expression of Ccs gene in yellow fruit and orange fruit was higher than that in red fruit.In pepper at different maturity stages,the expression of Crtz gene was not detected at color transition stage I,but the expression of Css gene was detected.At color transition stage II,the expression of Crtz gene and Css gene reached the highest value,and decreased at maturity.The results provide some theoretical support for cultivating new varieties with high capsaicin content.In summary,64 kinds of peppers introduced from Yunnan,Guizhou and Sichuan were used as experimental materials in this paper.The contents of quality components were measured,and relative expression quantity of Crtz gene and Css gene were detected.As a result,the suitable processing methods of different peppers were obtained,it will have a wide variety of significance in theory and practical application,for further study of cultivating new varieties with high capsaicin content.