加强甜玉米鲜食期籽粒品质变化研究  

Study on change of grain quality of sweet corn containing the sugary enhancer se gene from milk stage to early dough stage

作　　者：沈雪芳[1] 黄璜[2] 曹林奎[3] 楼坚锋[4] 郑洪建[1] 张保国[5] 侯根宝[1] 王义发[1] 

机构地区：[1]上海市农业科学院作物育种栽培研究所,上海201106 [2]湖南农业大学农学院,长沙410128 [3]上海交通大学农业与生物学院,上海201101 [4]上海市农业技术推广服务中心,上海201103 [5]农业部食用菌产品质量监督检验测试中心,上海201106

出　　处：《上海农业学报》2007年第3期42-45,共4页Acta Agriculturae Shanghai

基　　金：上海市农委科技兴农重点攻关项目[编号:农科攻字(2000)第1-13号]

摘　　要：研究加强甜玉米和普通玉米2种不同类型玉米鲜食期籽粒品质变化,以明确各品质变化的动态规律。试验采用不同基因型的玉米材料,测定果穗鲜食期可溶性总糖含量、水分含量、蛋白质含量和百粒鲜重,并进行相关分析。结果表明:鲜食期籽粒发育过程中加强甜玉米可溶性总糖含量和积累速度高于普通玉米;水分的下降速度加强甜玉米比普通玉米慢;蛋白质含量加强甜玉米略低于普通玉米,蛋白质的积累与籽粒鲜重的增加过程基本一致;鲜粒重积累速度加强甜玉米低于普通玉米;授粉13 d和授粉28 d加强甜玉米和普通玉米蛋白质含量和鲜粒重都相近。Changes of grain quality of two different-type corns from milk stage to early dough stage were studied in order to clarify a dynamic law of the quality. A sweet corn containing the se gene and a common corn were used as materials, their total soluble sugar （TSS） contents, moisture contents, protein contents and weights of 100 fresh kernels were investigated, and the correlations between both corns were analyzed. The results showed that the TSS content of the sweet corn was higher than that of the common corn from milk stage to early dough stage; the descending rate of moisture content of the sweet corn was slower than that of the common corn; the protein content of the sweet corn was slightly lower than that of the common corn, and the protein accumulation process was basically the same as the increasing process of fresh grain weight; The fresh grain weight growth of the sweet corn was lower than that of the common corn; the protein content and fresh grain weight of the sweet corn were nearly the same as those of the common corn at 13 days and 28 days after pollination.

关 键 词：加强甜玉米 鲜食期 籽粒 可溶性总糖含量 水分含量 蛋白质含量 鲜粒重 

分 类 号：S513[农业科学—作物学]