糯玉米籽粒水分变化规律的研究  

The Study on the Moisture Content Variation of Fresh-eating Waxy Corn Grain after Harvest

作　　者：李玲[1] 孙瑞[1] 王国琴[1] 

机构地区：[1]天津农学院农学系,天津300384

出　　处：《食品研究与开发》2013年第14期123-125,共3页Food Research and Development

基　　金：天津市科技支撑计划项目"专用玉米新品种选育及其产业化研究"(07zhnznc03000)

摘　　要：适时采收后的糯玉米籽粒水分含量变化对其加工保鲜品质影响很大。以4个糯玉米品种为试材,研究了低温贮藏、室温贮藏、带苞叶贮藏和不带苞叶贮藏4个处理条件下的鲜籽粒水分变化规律。结果认为:四种处理情况下影响糯玉米籽粒含水率随时间变化大小因素的排列顺序依次为:室温>不带苞叶>带苞叶>低温。Fresh-eating waxy corn moisture content in duly recovery change has a great influence on the processing quality of fresh.This experiment with four varieties fresh-eating waxy corn fresh spike as test materials,studied grain moisture content variation law with the low temperature storage,storage at room temperature,storage with bracts and without bracts.4 kinds of processing cases affected waxy maize grain moisture content changing with time factor to the size of the order： room temperature without bracts with bracts low temperature.

关 键 词：糯玉米 水分变化 收获 贮藏 

分 类 号：S513[农业科学—作物学]