鲜食糯玉米江南花糯采后主要营养成分的变化  

Changes of Main Nutritional Component of Fresh Waxy Maize after Harvest

作　　者：汤日圣[1] 童红玉[1] 叶晓青[1] 

机构地区：[1]江苏省农业科学院江苏省农业生物学重点实验室,江苏南京210014

出　　处：《安徽农业科学》2012年第25期12646-12646,12702,共2页Journal of Anhui Agricultural Sciences

摘　　要：[目的]探讨鲜食糯玉米采后营养品质的变化。[方法]以江南花糯果穗为材料,初步研究了其采后在不同温度下籽粒中可溶性蛋白质、游离氨基酸、维生素C和可溶性糖等主要营养成分的变化。[结果]常温(25±0.5)℃下,鲜食糯玉米籽粒含水量、可溶性蛋白质、游离氨基酸、维生素C、可溶性糖和蔗糖含量都迅速降低,低温条件(5±0.5)℃可有效控制鲜食糯玉米籽粒中主要营养成分的降低,延长江南花糯鲜食果穗的保鲜期。[结论]该研究可为人们保存和延长鲜食糯玉米货架保鲜时间提供参考依据。[Objective] To explore the changes of nutrients in fresh waxy maize after harvest.[Method] The flesh ears of Jiangnan huanuo（Zea mays L.sinensis Kulesh）was selected as the test materials,the grain moisture and contents changes of soluble protein,free amino acid,Vc,soluble sugar and sucrose in the grain of flesh ears in different temperature storage were investigated.[Result] The grain moisture and contents changes of soluble protein,free amino acid,Vc,soluble sugar and sucrose in grain were lower significantly under the room temperature[（25±0.5）℃],the lower temperature [（5±0.5）℃]storage could control effectively the decreasing of the main nutritional compositions in grain of fresh waxy maize and prolong fresh-keeping period.[Conclusion] The study provides references for storing and prolonging the fresh-keeping period of fresh waxy maize.

关 键 词：鲜食糯玉米 籽粒含水量 可溶性蛋白质 游离氨基酸 维生素C 可溶性糖 蔗糖 

分 类 号：S513[农业科学—作物学]