我国鲜食玉米研究与开发进展  

Study and Development Progress of Fresh Corn in China

作　　者：高虹妮[1] 田焕芹 何余堂[1] 袁丹丹[1] 

机构地区：[1]渤海大学化学化工与食品安全学院,辽宁省食品质量安全与功能食品研究重点实验室,辽宁省食品贮藏加工及质量安全控制工程技术研究中心,辽宁锦州121013

出　　处：《食品研究与开发》2013年第19期122-124,共3页Food Research and Development

基　　金：辽宁省教育厅科学技术研究项目(L2012399);辽宁省食品安全重点实验室暨辽宁省高校重大科技平台开放课题(LNSAKF2011014)

摘　　要：鲜食玉米近年来受到消费者喜爱。鲜食玉米种植的关键技术包括播种、施肥、田间管理和采收。含糖量、淀粉含量、水分含量和果皮硬度是鉴定鲜食玉米品质的重要因素。鲜玉米穗采收后要及时进行保鲜。主要介绍鲜食玉米保鲜技术及我国现阶段鲜食玉米加工应用情况,并且针对鲜食玉米开发中出现的问题进行了初步的探讨并提出相应的对策。Fresh corn was favorite food in consumers recent years. The key technologies of fresh corn planting included seeding, fertilizing, field management and harvesting. The sugar content, starch content, moisture content and pericarp hardness were essential elements in identifying fresh corn quality. Fresh corn ear needed to be preserved in time after harvest. The preservation techniques, processing and application of fresh corn in current stage in China were briefly introduced in this paper. Problems existed in fresh corn development were discussed, and the corresponding strategies were put forward.

关 键 词：鲜食玉米 保鲜技术 加工 进展 

分 类 号：S513[农业科学—作物学]