鲜食糯玉米品质差异及品质评价理化指标的筛选  

Quality differences and physicochemical index screening for quality evaluation in waxy corn

作　　者：刘萍[1,2] 陆卫平[2] 陆大雷[2] 

机构地区：[1]扬州环境资源职业技术学院园艺系,江苏扬州225127 [2]扬州大学江苏省作物栽培生理重点实验室,江苏扬州225009

出　　处：《扬州大学学报（农业与生命科学版）》2009年第3期16-21,共6页Journal of Yangzhou University：Agricultural and Life Science Edition

基　　金：北京市自然科学基金资助项目(YZPT02-06);江苏省作物栽培生理重点实验室开放课题(02738800372)

摘　　要：以8个鲜食糯玉米品种为试验材料,研究授粉后17~29 d不同采收期籽粒粗淀粉含量、可溶性糖含量、皮渣率、淀粉黏度性状与鲜穗蒸煮品评分的变化及关系。结果表明:鲜穗蒸煮品评分与各品质成分在品种间、采收期间差异极显著;最佳品质期在授粉后的时期及长短在品种间存在差异;各品种在最佳品尝品质时,品尝评分分别与峰值黏度、终值黏度、崩解值、籽粒粗淀粉含量呈显著或极显著正相关,与皮渣率呈极显著负相关;籽粒淀粉黏度性状,尤其是峰值黏度对品种品尝评分有重要作用。籽粒粗淀粉含量、淀粉黏度性状和皮渣率可作为糯玉米品种品质评价的客观理化指标。The objective index for quality evaluation of fresh ear is crucial to evaluate waxy corn.However,there are few reports on the index which fits for different waxy corn cultivars.In this study,taste scores,crude starch content in kernels,pericarp content,soluble sugar content and starch viscosity were detected at different harvest date(17,19,21,23,25,27 and 29 d after pollination),and the correlations among them were analyzed in a randomized complete block design using 8 waxy corn cultivars.The results showed...

关 键 词：糯玉米 品尝品质 理化指标 

分 类 号：S513[农业科学—作物学]