Effects of Nitrogen on Content of Capsaicin and Relevant Enzymes Activity in Pepper Fruit

The paper reported that the effects of nitrogen on capsain and its relevant enzymes.'Shenjiaosihao' pepper was planted in the pot of greenhouse..The effects of five different nitrogen levels on capsain content in pepper fruits,and its relevant enzymes activity were studied during the growing stage.Results showed that capsaicin content and PAL activity were largest,POD and PPO activity were smallest in placenta of pepper under low N level(96 kg·hm-2).The treatment,which was moderate N level(288 kg·hm-2),had largest capsaicin content and PAL activity in pericarp of pepper under different N treatments.It indicated that N concentrations had different influence on placenta and pericarp of pepper.however,capsaicin in pepper fruits was mainly accumulated in placenta,capsaicin content was largest under low N treatment.Therefore,a small quantity of nitrogen could facilitate capsaicin accumulation.