摘要
对国内外有关辣椒果实辣椒素、维生素C和干物质等品质性状的遗传特性及相关因素的研究进展作了综述,指出了今后的研究方向。
Capsaicin, Vitamin C and dry matter are principle nutrient components of hot pepper fruit. The progress of studies on the components associated with good quality of hot pepper fruit, especially the research about different factors affecting quality and its prospect are reviewed.
出处
《长江蔬菜》
2004年第2期34-37,共4页
Journal of Changjiang Vegetables
