鲜食玉米贮藏期关键酶活性变化及淀粉含量关系研究概况  

Relationship Between Changes in Key Enzyme Activity and Starch Content of Fresh Maize During Storage

作　　者：何煜[1] 刘景圣[1] 王浩[1] 代立刚[1] 

机构地区：[1]吉林农业大学食品科学与工程学院/小麦和玉米深加工国家工程实验室,长春130118

出　　处：《中国食物与营养》2013年第6期28-31,共4页Food and Nutrition in China

基　　金：国家自然科学基金项目"鲜食玉米采后机理及质构特性研究"(项目编号:31171760)

摘　　要：鲜食玉米因其营养丰富、口味独特而深受消费者喜爱,而由于贮藏方法的不当会导致其失去应有的口感。本文综述了鲜食玉米在贮藏期间淀粉合成关键酶活性及与淀粉含量的关系,为鲜食玉米采后的贮藏加工和保鲜技术的研究提供参考。Fresh maize is popular for its nutritional value and unique taste, while improper storage methods can lead fresh maize to loose its taste. This paper reviewed the relationship between changes of key enzyme activities and starch content of fresh maize during storage, provided the reference for storage and freshness retaining technology study of fresh maize.

关 键 词：鲜食玉米 关键酶 淀粉含量 

分 类 号：S513[农业科学—作物学]