鲜食糯玉米食味品质性状相关分析及优质新品种筛选  

Correlation Analysis of Quality Traits in Fresh-edible Waxy Maize and Screening of High-quality Varieties

作　　者：吴嘉点 薛林[2,3] 胡加如 冒宇翔[2] 陈国清[2,3] 陆虎华[2] 石明亮 张振良[2] 周广飞[2] 黄小兰[2] 郝德荣[2] WU Jia-dian;XUE Lin;HU Jia-ru;MAO Yu-xiang;CHEN Guo-qing;LU Hu-hua;SHI Ming-liang;ZHANG Zhen-liang;ZHOU Guang-fei;HUANG Xiao-lan;HAO De-rong(Jiangsu Agricultural Propaganda-Education and Culture-Sports Center, Nanjing 210036, China;Jiangsu Yanjiang Institute of Agricultural Sciences, Nantong 226541, China;Jiangsu Collaborative Innovation Center for Modern Crop Production, Nanjing 210095, China)

机构地区：[1]江苏省农业宣传教育与文化体育中心,江苏南京210036 [2]江苏沿江地区农业科学研究所,江苏南通226541 [3]江苏省现代作物生产协同创新中心,江苏南京210095

出　　处：《金陵科技学院学报》2019年第2期57-60,共4页Journal of Jinling Institute of Technology

基　　金：江苏省“六大人才高峰”高层次人才选拔培养资助项目(2016-NY-143,2017-NY-138);江苏省农业科技自主创新资金(CX[17]2013);江苏省重点研发项目(BE2018325);江苏省特粮特经产业技术体系海门推广示范基金(JATS[2018]084)

摘　　要：以16个鲜食糯玉米新品种为试验材料,分析了不同品质性状间的相关性,结果表明:鲜食糯玉米品尝评分与淀粉黏度性状中的峰值黏度、谷值黏度、终值黏度、回复值呈显著正相关,而与其他品质成份相关性不显著。基于不同品种综合品质性状表现,筛选出综合食味品质优良的糯玉米新品种苏玉糯11号、苏玉糯1502和苏科糯12,可作为鲜食和速冻加工的优选品种。In this study, 16 fresh-edible waxy maize varieties were used as experimental materials to analyze the correlation among different quality traits.The results showed that the taste scores were significantly positively correlated with peak viscosity, trough viscosity, final viscosity and setback, but not significantly correlated with other quality traits.Based on the performance of comprehensive quality traits of different varieties, Suyunuo11, Suyunuo1502 and Sukenuo12 with excellent quality were screened as the preferred varieties for fresh food and quick-frozen processing.

关 键 词：鲜食糯玉米 食味品质 品种筛选 

分 类 号：S513[农业科学—作物学] S503