鲜食糯玉米新组合及其食味品质评价研究  

Study on New Food Waxy Corn Varieties and Evaluation of Their Eating Qualities

作　　者：王国琴[1] 王鹏文[2] 辛德财[2] 

机构地区：[1]天津农学院成人教育学院,天津300384 [2]天津农学院农学系,天津300384

出　　处：《天津农学院学报》2009年第2期5-8,共4页Journal of Tianjin Agricultural University

基　　金：天津市科委资助项目"专用鲜食糯玉米新品种选育及其产业化研究"(08ZCKFNC01300)

摘　　要：在鲜食糯玉米鲜果穗采收期,从鲜果穗产量、商品性和食味品质3个方面对39个鲜食糯玉米新组合进行综合评价,探讨了鲜食糯玉米新品种选育中新组合筛选及其食味品质的评价方法。During the fresh ear harvest season, the fresh ear yields, trading qualities and eating qualities of 39 new varieties of food waxy corn were investigated and evaluated. Also, the selection methods for new combinations and the evaluation methods for new food waxy corn varieties were probed.

关 键 词：鲜食糯玉米 新组合 食味品质 评价 

分 类 号：S331[农业科学—作物遗传育种]