渝糯851鲜食糯玉米采后生理生化研究  

Research on Physiology and Biochemistry of Postharvest Fresh-eating Glutinous Maize ‘YuNuo 851’

作　　者：高伦江[1] 张雪梅[1] 曾顺德[1] 唐春红[2] 曾志红[1] 

机构地区：[1]重庆市农业科学院农产品贮藏加工研究所,重庆401329 [2]重庆工商大学环境与生物工程学院绿色食品研究所,重庆400067

出　　处：《西南农业学报》2013年第3期942-946,共5页Southwest China Journal of Agricultural Sciences

基　　金：重庆市市级农业发展资金

摘　　要：以渝糯851乳熟期鲜食糯玉米穗为研究对象,通过测定不同处理鲜穗采后贮藏期生理、生化及食味品质指标,分析指标之间的相关性,探索鲜穗采后生理生化变化规律。结果表明:采后0℃低温与25℃室温贮藏相比,低温有效抑制鲜穗呼吸生理、蒸腾生理、可溶性糖代谢、支链淀粉合成代谢及籽粒组织水分损失,品质保质期得以延长;采后带苞叶和不带苞叶处理相比,带苞叶可抑制呼吸强度、可溶性糖代谢、直链淀粉和支链淀粉合成代谢,贮藏期更长,而蒸腾作用增强,籽粒组织水分损失高。在食味品质方面,低温带苞叶处理可食用期达到5d以上。The physiological,biochemical,and sensory indicators were determined to study the change rule of physiological and biochemical after different processing fresh-eating glutinous maize ＇YuNuo 851＇.The result showed： fresh-eating maize were stored in 0 and 25 ℃,the respiration intensity,transpiration,soluble sugar metabolism,amylopectin anabolism and moisture loss of grain tissue were restrained effectively in low temperature,and guarantee period was prolonged.The respiration intensity,soluble sugar metabolism,amylose and amylopectin anabolism of fresh-eating maize remaining bracts were restrained,but transpiration,moisture loss of grain tissue were enhanced.Edible periods of fresh-eating glutinous maize remaining bracts were more than five days in low temperature.

关 键 词：鲜食糯玉米 生理 生化 食味品质 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]