Influence of Hydroponic Culture and Nitrogen Concentration on Plant Growth and Fruit Pungency of ‘Beauty Zest’ and ‘Hungariana ’ Pepper (Capsicum annuum L. var. annuum)

• Main Authors: Wei-Li Lee, 李偉立
• Other Authors: Yu Sung
• Format: Others
• Language: zh-TW
• Published: 2004
• Online Access: http://ndltd.ncl.edu.tw/handle/88463608706621638411

碩士 === 國立中興大學 === 園藝學系 === 92 === Abstract Two cultivars of pepper plants (Capsicum annuum L. var. annuum) were cropped in different hydroponic culture. The effect of nutrient on plant development, fruit growth, capsaicin content and enzymatic activity of capsaicin biosynthesis were investigated in this study. Plant development and fruit growth were measured at 50th day after the fifth blossomed-nodes flowered. Both cultivars of pepper plant in the Long Ashton treatment had shorter plant, lighter weight, smaller leaf area, more deficient in amounts of total chlorophyll, lower activity of nitrate reductase and glutamine synthetase than the other treatments. However, some plant characters, had no significant compared to those in Hoagland treatment. Comparing to the plant in the New treatment, those in Long Ashton and Hoagland treatments had less fruit set, lower yield, and higher ratio of placenta. The amount of capsaicin in pepper fruit was increasedr in the Long Ashton treatment. The fruit length, fruit weight and fruit width of ‘Beauty Zest’ in Long Ashton treatment were decreased compared to other treatments. The amounts of capsaicin and dihydrocapsaicin per fruit on the initial fruit growth in Long Ashton treatment were low, but higher than the other treatments after flowering for 30 and 40 day. The activity of PAL, C4H and peroxidase in placenta were higher and more stable than those in pericarp. They were higher in Long Ashton treatment than those in the other treatments. The activity of CS was similar in all treatments. Two cultivars of pepper plants (Capsicum annuum L. var. annuum) were grown in hydroponic culture with different nitrogen concertration to investigate the plant and fruit development, the amount of capsaicin, the enzymatic activity of capsaicin biosynthesis. Two cultivars of pepper plant in the 6mM nitrogen treatment had shorter plant, lighter weight, smaller leaf area ,more deficient in amounts of total chlorophyll, lower activity of nitrate reductase and glutamine synthetase, but the root to shoot ratio of ‘Beauty Zest’ was increased. The ratio of placenta in 6 mM nitrogen treatment was increased, but the fruit set percent and yield per plant were significantly lower than those in the other treatments. The amount of capsaicin in the fruit was highest in 6 and 10 mM nitrogen treatment. The activity of PAL and peroxidase, the amount of capsaicin in placenta of ‘Beauty Zest’ was higher than tat in pericarp. The amount of capsaicin in fruit treated by 6 and 10 mM nitrogen were significantly higher than that in 14 mM nitrogen treatment. CS activity in placenta and pericarp were affected by nitrogen treatments at 40 days after flowering, but not at 20and 30 days after flowering.