国家鲜食甜玉米区域试验品种产量和品质性状分析  

Yield and Quality of Fresh Sweet Maize in National Regional Test

作　　者：陆大雷 孙世贤[2] 陆卫平 

机构地区：[1]扬州大学江苏省作物遗传生理国家重点实验室培育点/粮食作物现代产业技术协同创新中心,江苏扬州225009 [2]全国农业技术推广服务中心,北京100125

出　　处：《中国农学通报》2016年第13期164-171,共8页Chinese Agricultural Science Bulletin

基　　金：国家自然科学基金"糯玉米籽粒产量和淀粉糊化特性对水分胁迫响应的基因型差异及调控效应"(31271640);国家自然科学基金"糯玉米籽粒产量和淀粉品质形成对高温胁迫的响应及水氮调控机制"(31471436);现代农业产业技术体系建设专项(CARS-02-50)

摘　　要：分析国家鲜食甜玉米区域试验品种产量和品质性状可为鲜食甜玉米品种选育提供参考。以2000—2015年国家鲜食甜玉米区域试验品种为材料,分析甜玉米参试品种产量和品质现状。结果表明:甜玉米区试点数量2013—2015年稳定在54个,除青海、西藏、宁夏和甘肃外,其他省份均有分布,且以广东省试点数量最多(5个)。16年(2000—2015年)共有658个(次)品种参试,审定了43个品种。鲜食甜玉米产量和品质性状年度间、区域间和品种间均有显著差异。审定品种比参试品种的鲜果穗产量高4.5%,品尝品质总分高1.2分,生育期、出籽率、百粒重、理化性状(皮渣率、可溶性总糖和还原糖含量)无显著差异。相关分析结果表明,生育期较长、百粒重较高有利于提高鲜果穗产量;皮渣率与可溶性总糖、还原糖含量和皮厚薄显著负相关。品尝品质总分与各项分值均极显著正相关,回归分析表明皮厚薄、感观品质、气味风味和甜度的提高有利于品尝品质调优。今后甜玉米选育方向是优质与高产并重,兼顾抗性。Understanding the yield and quality traits of fresh sweet maize varieties in National Maize Regional Test could afford a basis for variety breeding in the future. The fresh sweet maize yield and quality parameterswere analyzed using tested varieties in National Regional Test from 2000 to 2015 as the materials. There were54 experimental units between 2013 and 2015, distributed across provinces in China except Qinghai, Tibet,Ningxia and Gansu, and Guangdong Province had the highest unit number as 5. In the past 16 years（2000-2015）, the National Regional Test covered 658 varieties/times and only 43 varieties were authorized byNational Maize Cultivar Registration Committee. The fresh ear yield, quality and physicochemicalcharacteristics were different among years, regions and varieties. The fresh ear yield and taste quality score ofthe authorized varieties were 4.5% and 1.2 points higher than the average values of the tested varieties,respectively, while the growth period, grain rate, grain weight, residue ratio, soluble sugar and reducing sugarcontent had no obvious difference between the authorized varieties and the tested varieties. The correlation analysis indicated that longer growth period and higher grain weight were favored to improving the fresh earyield. The residue ratio was negatively correlated to soluble and reducing sugar content and pericarp thickness.The taste quality score was significantly and positively correlated to each item score and the effects of pericarpthickness, sensory quality, smell and favor, and sweetness were higher than other parameters. In the future, thebreeding of sweet maize should focus on higher yield and better quality, while give consideration to antiadversities.

关 键 词：甜玉米 区域试验 产量 品尝品质 理化性状 

分 类 号：S513[农业科学—作物学]