番椒果實辣味成分之研究（四）番椒品質及生產之關係

Studies on the Pungent Principle of Capsicum Fruits IV. The Relations between the Qualities of Capsicum Fruit and Its Production

本試驗為瞭解番椒生產上，影響果實品質之若干基本因素，分別就採收前後之番椒果實使用cthrel催色處理，測定果色之變化外，並分析番椒果實成長過程中辣椒精含量之變化以及種子含量和辣椒精含量之關係，同時研討番椒開花結果習性對採收處理方式之影響。

Capsaicin content of capsicum fruits was determined periodically throughout the development of the fruit. The secretion of capsaicin started from about 10 days after anthesis in Capsicum annuum in Taipei. The maximum capsaicin content in anhydrous matter appeared about 30 days after flower tog, while the maximum of total capsaicin content per fruit was delayed until 50 days after anthems for the progressing growth of the fruit. A slight positive correlation between the seed weight of ripe fruit and their capsaicin content in fresh matter was observed among various species and varieties of capsicum fruits. The correlation coefficient was 0.4913. In order to clarify the effect of ethrel on the practical degreening method suitable fur the capsicum fruit both before and after harvest was also studied. The results showed that dipping in 3,000 ppm ethrel solution after harvest bring forth the best color development. The relationship between fruiting habits of capsicum plant and practical postharvest handling was also discussed.