Effects of Methyl Jasmonate and Phenylalanine on Quality of Pepper (Capsicum frutescens L.) Fruit

An experiment was conducted to investigate the effects of different concentrations of methyl jasmonate(MeJA) and phenylalanine(Phe) on the contents of capsaicin,dihydrocapsaicin,vitamin C and dry matter at the different growth stages of pepper(Capsicum frutescens) cv.‘Xiangyan 5’.The results showed that the content of capsaicin increased 41.7% and 58.4% respectively with the treatments of 500 and 1 000 mg.L-1 MeJA,and the accumulations of dihydrocapsaicin,vitamin C and dry matter increased,and the dry matter was also promoted to a certain extent at 60 d after treatmet of 500 mg.L-1MeJA.The treatment of 60 mg.L-1 Phe increased the contents of capsaicin,dihydrocapsaicin and dry matter,but had no signficant effect on vitamin C.