鲜食糯玉米采后糖代谢变化  

Changes of Carbohydrate Metabolism of Postharvest Fresh Waxy Corn

作　　者：龚魁杰[1] 朱立贵[1] 陈利容[1] 赵全胜[1] 孙军[1] 

机构地区：[1]山东省农业科学院作物研究所,济南250100

出　　处：《中国农学通报》2010年第16期72-75,共4页Chinese Agricultural Science Bulletin

基　　金：山东省自然科学基金"鲜食型糯玉米采后碳水化合物代谢与调控机制研究"(Y2007D66)

摘　　要：为了解鲜食糯玉米采后的糖代谢变化以及温度变化对糖代谢的影响,研究了鲜食糯玉米采后的蔗糖、还原糖、直链淀粉、支链淀粉的含量变化。结果表明,鲜食糯玉米采后的蔗糖、还原糖含量都有较大下降;采后第1天直链淀粉、支链淀粉和总淀粉的含量都达到峰值,之后直链淀粉变化不大,支链淀粉的含量略有下降,总淀粉含量呈增加趋势;与20℃贮藏温度对比,贮藏温度为0℃时蔗糖、还原糖含量、直链淀粉含量高,支链淀粉、总淀粉含量低。鲜食糯玉米采后可溶性糖向淀粉转化的合成代谢仍然占据主导地位,贮藏温度为0℃时能够延缓可溶性糖向淀粉,以及直链淀粉向支链淀粉的转化。Study the carbohydrate metabolism of postharvest fresh waxy corn and the effect of different temperature changes to it.The content changes of sucrose,reducing sugar,amylose and amylopectin were determined.The results showed that the content of sucrose,reducing sugar continued to decline.The content of toatal starch,amylose and amylopectin all reached the peak value at 1st day,followed by little change in amylose,amylopectin content decreased slightly,with toatal starch showed an increase trend.Compared with 20℃ storage temperature,the content of sucrose,reducing sugar and amylopectin was high,while the content of amylopectin and total starch was low when stored at 0℃ storage temperature.The anabolism about inverting of soluble sugar to starch occupied the dominant position for postharvest fresh waxy corn.The inverting of soluble sugar to starch and amylose to amylopectin can be reduced when stored at 0℃.

关 键 词：鲜食糯玉米 采后 糖代谢 低温 

分 类 号：Q945.18[生物学—植物学]