Ratios and Tissue Locations of Fruit Color Pigments of Capsicum annuum ‘Wenzijiao No.1’ at Different Development Stages

doi:10.11924/j.issn.1000-6850.casb2021-0493

Abstract

Abstract:

This research aims to elucidate the ratios and tissue locations of the pigments of Capsicum annuum ‘Wenzijiao No.1’ fruits at different development stages, and provide reference for the application of Qiubei chili in ornamental horticulture and the breeding of new ornamental chili cultivars with novel fruit pigmentation. The fruits of the C. annuum ‘Wenzijiao No.1’ planted in Yanshan County of Wenshan Zhuang and Miao Autonomous Prefecture in Yunnan Province were used as the test materials, and the fruits were divided into five development stages, the chlorophyll content ([Chl]), carotenoid content ([Car]), total flavonoid content (TFC), total anthocyanin content (TAC) and capsanthin content ([Cap]) of the fruits were determined by using spectrophotometry, and their ratios and correlations were analyzed. Simultaneously, the tissue locations of the pigments were determined by using freehand slicing. The results indicated that, during the development process, the maximum value of [Chla]/[Chlb] of C. annuum ‘Wenzijiao No.1’ fruits appeared at the third development stage (Stage 3), the maximum values of [Chl(a+b)]/[Car], [Chl(a+b)]/TFC and [Chl(a+b)]/TAC all at Stage 2, whereas that of [Chl(a+b)]/[Cap], TFC/TAC, TFC/[Cap] and TAC/[Cap] all at Stage 1. The correlations among [Chla], [Chlb], [Chl(a+b)], [Car], TFC, TAC and [Cap] were not consistent, and among them, TAC was positively correlated with [Chl(a+b)] and TFC both at non-significant levels, but negatively correlated with [Car] at a non-significant level, whereas there was a significantly negative correlation between [Cap] and [Chl(a+b)], an extremely and significantly positive one between [Cap] and [Car], a non-significantly positive one between [Cap] and TFC, and a non-significantly negative one between [Cap] and TAC. Simultaneously, the fruit pigments were mainly located in the mesocarp cells, and the changing trend of the hue and chroma of the cells was highly consistent with that of the fruit color. So, the pigmentation of C. annuum ‘Wenzijiao No.1’ fruits results from the differentiated ratios of chlorophyll, carotenoid (including capsanthin) and flavonid (including anthocyanin) pigments in the pericarp cells at different development stages.

Key words: Capsicum annuum ‘Wenzijiao No.1’, development stage, fruit color pigment, ratio, tissue location

CLC Number:

S641.3

QU Yonghan, YUAN Enping, ZHANG Xueting, WANG Shaoxiang, WANG Can, ZHAO Shuiling, LI Gang, GU Fan, ZHANG Hongling, ZHAO Changling, LI Guiqiong, CHEN Qilin. Ratios and Tissue Locations of Fruit Color Pigments of Capsicum annuum ‘Wenzijiao No.1’ at Different Development Stages[J]. Chinese Agricultural Science Bulletin, 2022, 38(10): 38-45.

Figures/Tables 8

References 25

[1]	刘伟, 左瑞娟, 杨绪旺, 等. 丘北辣椒研究进展[J]. 现代农业科技, 2019(12):53-55.
[2]	李云, 赵水灵, 屈用函, 等. 文紫椒1号(申请号:20180692.9;公告号:CNA021956E)[Z]. 农业植物新品种保护公报, 2018:155-155.
[3]	唐兴荣. 超凡的情感--论紫色的心理与情感[J]. 广西艺术学院学报, 2006, 20(4):128-129.
[4]	张宝玺, 郭家珍, 杨佳梅, 等. 辣椒绿熟期果色及主要色素含量的遗传[J]. 园艺学报, 1996, 23(1):94-96.
[5]	吴雪霞. 彩色甜椒果色遗传规律和果实主要色素含量变化的研究[D]. 扬州: 扬州大学, 2004.
[6]	STOMMEL J R, PUSHKO M, HAYNES K G, et al. Differential inheritance of pepper (Capsicum annuum) fruit pigments results in black to violet fruit colour[J]. Plant breeding, 2014, 133(6):788-793. doi: 10.1111/pbr.12209 URL
[7]	王佳敏, 王军娥. 观赏辣椒研究进展[J]. 北方园艺, 2017(16):186-190.
[8]	邹琦. 植物生理生化实验指导[M]. 北京: 中国农业出版社, 1995:36-39.
[9]	JIA Z, TANG M, WU J. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide racicals[J]. Food chemistry, 1999, 64(1):555-559. doi: 10.1016/S0308-8146(98)00102-2 URL
[10]	徐斌, 张洋婷, 冯小雨, 等. 辣椒叶营养成分分析[J]. 吉林医药学院学报, 2016, 37(2):105-106.
[11]	CHEN H, PU J, LIU D, et al. Anti-inflammatory and antinociceptive properties of flavonoids from the fruits of black mulberry (Morus nigra L.)[J]. PLoS ONE, 2016, 11(4):e0153080.
[12]	NISHIYAMA Y, YAMAKAWA T. Effect of medium composition on the production of anthocyanins by hairy root cultures of Ipomoea batatas[J]. Plant biotechnology, 2004, 21(5):411-414. doi: 10.5511/plantbiotechnology.21.411 URL
[13]	陈静, 丁洁, 沙芮, 等. 响应面法优化超声辅助提取黑芝麻黑色素的工艺[J]. 食品研究与开发, 2020, 41(2):52-60.
[14]	HORBOWICZ M, KOSSON R, GRZESIUK A, et al. Anthocyanins of fruits and vegetables-their occurrence, analysis and role in human nutrition[J]. Vegetable crops research bulletin, 2008, 68(1):5-22.
[15]	张芳芳, 张正海, 毛胜利, 等. 辣椒成熟果实中辣椒红素含量的QTL定位[J]. 中国蔬菜, 2010(20):14-18.
[16]	赵文戈. 各种栽培因子对辣椒红素影响的试验分析[J]. 北京农业, 2012, 8:9-10.
[17]	GOULD K S, DUDLE D A, NEUFELD H S. Why some stems are red: cauline anthocyanins shield photosystem Ⅱ against high light stress[J]. Journal of experimental botany, 2010, 61(10):2707-2717. doi: 10.1093/jxb/erq106 URL
[18]	穆婷, 赵昶灵, 陈中坚, 等. 三七绿紫过渡地上茎的花色苷和皂苷组织定位及其含量分析[J]. 西北植物学报, 2016, 36(9):1772-1780.
[19]	HASHIMOTO F, TANAKA M, MAEDA H, et al. Characterization of cyanic flower color of Delphinium cultivars[J]. Journal of the Japanese society for horticultural science, 2000, 69(4):428-434.
[20]	张佩佩, 张亮, 郑凤霞, 等. 植物叶片中花青素的积累规律及生物学作用[J]. 北方园艺, 2014(20):188-192.
[21]	THORUP T A, TANYOLAC B, LIVINGSTONE K D, et al. Candidate gene analysis of organ pigmentation loci in the Solanaceae[J]. Proceedings of the National Academy of the Sciences of the United States of America, 2000, 97(21):11192-11197.
[22]	LIU Y, LV J, LIU Z, et al. Integrative analysis of metabolome and transcriptome reveals the mechanism of color formation in pepper fruit (Capsicum annuum L.)[J]. Food chemistry, 2020, 306:125629.
[23]	李云, 张永发, 王绍祥, 等. 丘北辣椒产业现状及发展对策[J]. 辣椒杂志, 2010(4):6-10.
[24]	王绍祥, 李云, 赵水灵, 等. 文山州辣椒种质资源概况及开发利用[J]. 辣椒杂志, 2015, 13(4):25-29.
[25]	陈红娜, 周妍萍, 张婷. 观赏辣椒的市场应用及栽培技术:以广东省都市农业为例[J]. 中国园艺文摘, 2012(9):135-136,174.

	[Chla]	[Chlb]	[Chl(a+b)]	[Car]	TFC	TAC	[Cap]
[Chla]	1	0.984^**	0.999^**	-0.931^*	0.111	0.441	-0.897^*
[Chlb]		1	0.990^**	-0.960^**	-0.238	0.335	-0.934^*
[Chl(a+b)]			1	-0.939^*	-0.135	0.422	-0.907^*
[Car]				1	0.458	-0.142	0.995^**
TFC					1	0.768	0.535
TAC						1	-0.042
[Cap]							1

	[Chla]	[Chlb]	[Chl(a+b)]	[Car]	TFC	TAC	[Cap]
[Chla]	1	0.984^**	0.999^**	-0.931^*	0.111	0.441	-0.897^*
[Chlb]		1	0.990^**	-0.960^**	-0.238	0.335	-0.934^*
[Chl(a+b)]			1	-0.939^*	-0.135	0.422	-0.907^*
[Car]				1	0.458	-0.142	0.995^**
TFC					1	0.768	0.535
TAC						1	-0.042
[Cap]							1