鲜食糯玉米的主食化探讨  

Discussion on the Fresh Waxy Corn Served as Staple Food

作　　者：龚魁杰[1] 刘治先[2] 陈利容[1] 刘开昌[3] 

机构地区：[1]山东省农业科学院作物研究所,济南250100 [2]山东省农业科学院玉米研究所,济南250100 [3]山东省农业科学院,济南250100

出　　处：《中国农学通报》2012年第36期312-316,共5页Chinese Agricultural Science Bulletin

基　　金：国家"863"计划"黄淮海夏播区强优势玉米杂交种的创制与应用"(2011AA10A103-4);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：为了促进中国主食谷物结构优化和发展鲜食糯玉米产业,对比分析了鲜食糯玉米的食用价值和经济价值。鲜食糯玉米具有发展成为主食谷物的可行性,中国应该充分利用糯玉米起源地和居民喜欢食用鲜嫩玉米穗的传统优势,将鲜食糯玉米发展成为集食用价值和经济价值于一体的嗜好性主食谷物,促进鲜食糯玉米产业发展成为具有国际影响力的"黄金"产业。In order to optimize the structure of Chinese staple food and develop fresh waxy corn industry, the edible value and economical value were compared with present staple grain. The fresh waxy corn had the great feasibility as the staple food when evaluated from nutrient and economy. China should make full use of the traditional advantage in the origin of waxy corn and the habits of eating fresh cob, which would help to develop the fresh waxy corn as the staple food integrated with good edible value and excellent economical value. China could promote the fresh waxy corn to become the golden industry with the international influence.

关 键 词：鲜食糯玉米 主食谷物 营养价值 经济价值 粮食安全 产业联盟 

分 类 号：S38[农业科学—农艺学]