鲜食糯玉米采后果皮和胚乳细胞变化与柔嫩度关系研究  

Study on Relationship between Tenderness and Changes of Pericarp and Endosperm Cell of Fresh Waxy Corn after Harvest

作　　者：陈利容[1] 张正[1] 王旭清[1] 龚魁杰[1] 李青[1] 

机构地区：[1]山东省农业科学院作物研究所,山东济南250100

出　　处：《山东农业科学》2013年第9期104-106,共3页Shandong Agricultural Sciences

基　　金：山东省自然科学基金(Y2007D66)

摘　　要：以京科糯2000为试材,对采后鲜食糯玉米在不同贮藏温度下的果皮和胚乳细胞变化进行了观察,以了解鲜食糯玉米采后柔嫩度变化的影响因素。结果表明:鲜食糯玉米采后柔嫩度随贮藏时间延长呈下降趋势;低温会适当延缓柔嫩度下降和果皮厚度降低;果皮厚度降低是柔嫩度下降的主要因素,胚乳细胞大小和细胞壁厚度变化对柔嫩度影响较小。With Jingkenuo 2000 as material, the changes of pericarp and endosperm cell under different temperatures were observed to realize the influencing factors of tenderness of postharvest fresh waxy corn. The results showed that the tenderness of postharvest fresh waxy corn declined with the extension of storage time. Low temperature could slightly slow down the decline of tenderness and pericarp thickness. The decline of per- icarp thickness was the main influencing factor of tenderness, while the endosperm cell size and cell wall thickness had little effect on tenderness.

关 键 词：鲜食糯玉米 柔嫩度 果皮厚度 胚乳细胞 

分 类 号：S513.093[农业科学—作物学]