不同采收期对沪五彩花糯1号品质的影响  

Effect of Harvesting Time on Quality of Waxy Corn Huwucaihuanuo1

作　　者：韩晴[1] 卢媛[1] 施标[2] 归连发[1] 沈新芬[3] 沈渊[3] 沈雪芳[1] HAN Qing;LU Yuan;SHI Biao;GUI Lian-fa;SHEN Xin-fen;SHEN Yuan;SHEN Xue-fang(Crop Breeding and Cultivation Research Institute,Shanghai Academy of Agricultural Sciences,Shanghai 201403;Shanghai Academy of Agricultural Sciences,Shanghai 201403;Shanghai Jinshan Area Agro-Technology Extension Center,Shanghai 201599,China)

机构地区：[1]上海市农业科学院作物育种栽培研究所,上海201403 [2]上海市农业科学院,上海201403 [3]上海市金山区农业技术推广中心,上海201599

出　　处：《玉米科学》2018年第5期91-95,共5页Journal of Maize Sciences

基　　金：上海市种业发展项目(沪农科种字[2015]第4号);上海市种业发展项目(沪农科种字[2016]第1-3号);上海市种业发展项目(沪农科种字[2013]第13号);上海市科学技术委员会科研计划项目(153919N1300);上海市市级农口系统青年人才成长计划(沪农青字[2015]第1-4、沪农青字[2018]第1-6)

摘　　要：以沪五彩花糯1号为试材，设6个采收期，研究采收期对子粒品质和糊化特性的影响。结果表明，采收期为授粉后20d时，沪五彩花糯1号感官和蒸煮品质综合评分达最高，为85．6分。蛋白质和可溶性糖含量随采收期推迟而降低，而淀粉则相反。不同采收期下的峰值粘度、谷值黏度、终值黏度、崩解值和回复值变异系数要大于峰值时间和糊化温度的变异系数，说明除峰值时间和糊化温度之外，峰值黏度、谷值黏度、终值黏度、崩解值和回复值受采收期影响较大。与淀粉和可溶性糖相比，子粒中的蛋白质对糊化特性的影响较大。Harvesting time influence grain quality and starch pasting property of waxy corn. In this study, waxy corn cultivar Huwucaihuanuol was harvested at 16, 18, 20, 22, 24, and 26 days after pollination. Results showed that the appearance and taste score of Huwucaihuanuol reached a peak at 20 days after pollination, up to 85.6. The contents of protein and soluble sugar decreased with delaying of harvest time, but the starch content was opposite. Among all the harvesting times, the coefficient of variances（CV） of peak viseosity（PV）, trough viscosity（TV）, final viscosity（FV）, break down（BD）, set back（SB） were larger than that of peak time（PT） and pasting temperature（P temp）, which indicating that harvesting time had greater influence on PV, TV, FV, BD, SB, while had no influence on and P temp. In addition, correlation analysis showed that grain protein had greater influence on pasting property than starch and soluble sugar.

关 键 词：糯玉米 沪五彩花糯1号 采收期 品质 

分 类 号：S513.047[农业科学—作物学]