AGROMORPHOLOGICAL TRAITS AND BIOACTIVE COMPOUNDS OF FOUR MEXICAN CHILI PEPPERS (Capsicum annuum var. annuum L.)

In Mexico, diverse morphotypes of chili pepper with local recognition are distributed regionally contributing to the in-situ conservation of Capsicum diversity in the hands of farmers, as is the case of Huacle pepper in Oaxaca. The objective of this study was to evaluate the variation among morphotypes of Huacle, Guajillo, Ancho and Pasilla chili peppers, based on agromorphological traits, bioactive compounds and antioxidant activity in fruits. The morphotypes were established in greenhouse conditions under a random block design, obtaining fruit at physiological maturity for laboratory analysis. Significant differences (P ≤ 0.01) were determined in the analysis of variance among and within morphotypes for all the agromorphological characters evaluated, except in plant height at 120 days after transplantating (dat) and specific weight. Different growth patterns were evaluated from 30 to 120 dat, but the final height was similar. Size, weight, shape, pericarp thickness, locules, number and total weight of fruits per plant were used to determine the variation among and within morphotypes. Morphotypes of Huacle (CH-4, CH-9 and CH-15) and Ancho (AN-R) presented the highest values of fruits, total weight and a low number of fruits per plant. Among morphotypes, significant differences (P ≤ 0.01) were observed for fruit composition, but not for antioxidant activity. Also, significant differences were seen in vitamin C, flavonoids content, and antioxidant activity. In fruit composition, Huacle and Guajillo peppers presented a higher vitamin C content (4.5 mg acetic acid g-1). Huacle pepper was also high in total polyphenols (31.5 mg GAE g-1). Ancho pepper showed a higher content of carotenoids (2.8 mg β -carotene g-1) and total flavonoids (3.3 mg QE g-1). Pasilla pepper showed low values in all the evaluated compounds. In conclusion, all morphotypes showed variation in fruit characters (weight, length, width, pericarp thickness, number of locules and fruit length/width ratio). In fruit composition, the variation was in vitamin C, carotenoids, flavonoids and polyphenols, but not in antioxidant activity.

墨西哥境内广泛分布着兼具地方认可度的多样辣椒形态型，这些资源由农户开展就地保护，助力辣椒属（Capsicum）物种多样性的留存，瓦哈卡州的瓦克莱（Huacle）辣椒便是典型代表之一。本研究旨在基于果实的农艺形态性状、生物活性成分与抗氧化活性，评估瓦克莱、吉约勒（Guajillo）、安乔（Ancho）以及帕西拉（Pasilla）四类辣椒的形态型间变异情况。本研究采用随机区组设计（random block design），在温室条件下培育各形态型材料，于果实生理成熟（physiological maturity）期采集样品用于实验室分析。经方差分析（analysis of variance）检测，除移栽后120天株高（dat，移栽后天数）与比重外，所有被测农艺形态性状在各形态型间及内部均存在极显著差异（P ≤ 0.01）。本研究对移栽后30至120天的生长模式进行了分析，结果显示各形态型最终株高无显著差异。研究通过果实大小、单果重量、果形、果皮厚度、果实心室数、单株结果数以及单株总果重这几项指标，分析各形态型间及内部的变异情况。瓦克莱辣椒的CH-4、CH-9、CH-15形态型以及安乔辣椒的AN-R形态型，表现出最高的单株总果重与单果重量，且单株结果数较低。在各形态型间，果实成分存在极显著差异（P ≤ 0.01），但抗氧化活性未表现出显著差异；不过维生素C、黄酮类物质含量以及抗氧化活性均存在显著差异。在果实成分方面，瓦克莱与吉约勒辣椒的维生素C含量较高，可达4.5 mg乙酸·g⁻¹。瓦克莱辣椒的总多酚含量同样较高，为31.5 mg没食子酸当量（gallic acid equivalent, GAE）·g⁻¹。安乔辣椒的类胡萝卜素（2.8 mg β-胡萝卜素·g⁻¹）与总黄酮含量（3.3 mg槲皮素当量（quercetin equivalent, QE）·g⁻¹）较高。帕西拉辣椒的所有被测成分含量均处于较低水平。综上，所有辣椒形态型在果实性状（单果重、果长、果宽、果皮厚度、果实心室数以及果长宽比）方面均存在变异；在果实成分方面，变异主要体现在维生素C、类胡萝卜素、黄酮类物质与总多酚上，而抗氧化活性未表现出显著差异。