105个鲜食糯玉米品种籽粒糊化特性的评价  

Evaluation of pasting properties of 105fresh waxy maize hybrids

作　　者：瞿玲玲 严旖旎 李广浩 杨欢[1] 陆卫平[1] 陆大雷[1] QU Lingling;YAN Yini;LI Guanghao;YANG Huan;LU Weiping;LU Dalei(Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology/Co-Innovation CenteRfoRModern Production Technology of Grain Crops/College of Agriculture,Yangzhou University,Yangzhou 225009,China)

机构地区：[1]扬州大学农学院/江苏省作物遗传生理重点实验室/江苏省作物栽培生理重点实验室/江苏省粮食作物现代产业技术协同创新中心,江苏扬州225009

出　　处：《扬州大学学报（农业与生命科学版）》2022年第1期82-87,共6页Journal of Yangzhou University：Agricultural and Life Science Edition

基　　金：国家自然科学基金资助项目(32071958、31771709);江苏省重点研发计划项目(BE2021317);江苏省农业科技自主创新资金项目(CX[20]3147);江苏现代农业产业技术体系专项[JATS(2020)444、JATS(2021)497];江苏省作物学优势学科建设工程项目(PAPD)。

摘　　要：糊化特性是评价鲜食糯玉米籽粒品质的重要指标。为了解我国鲜食糯玉米品种籽粒糊化特性,利用快速黏度分析仪测定105个鲜食糯玉米品种的籽粒糊化特性,并采用主成分分析方法对参数进行评价。结果表明:鲜食糯玉米籽粒糊化特性105个品种间有显著差异,且变异系数以崩解值最大,糊化温度最小。相关分析表明,峰值黏度与糊化温度呈极显著负相关,与谷值黏度、崩解值和终值黏度呈极显著正相关;崩解值与回复值、糊化温度呈极显著负相关,与终值黏度呈显著负相关;谷值黏度、终值黏度和回复值两两呈极显著正相关。6个糊化特征值可转换为3个独立的主成分,累计方差贡献率为93.65%,影响鲜食糯玉米籽粒糊化品质的代表性特征值为终值黏度、崩解值和糊化温度。105个糯玉米品种可分为3大类,第Ⅰ类品种(52个)具备较高的峰值黏度、谷值黏度、终值黏度和回复值,第Ⅱ类品种(23个)具备较高的崩解值和较低的终值黏度、回复值和糊化温度,第Ⅲ类品种(30个)具有较高的糊化温度和较低的峰值黏度和崩解值。Pasting property is an important indicator to estimate the grain quality of fresh waxy maize.In order to improve our understanding on the pasting properties of fresh waxy maize in China,the pasting characteristics of 105 hybrids were determined by Rapid Visco Analyzer,and principal component analysis was adopted to estimate the characteristics.The results indicated that pasting characteristics were significantly different among the 105 hybrids,and the variable coefficients were the highest for breakdown viscosity(BD)and the lowest for pasting temperature(P_(temp)),respectively.Correlation analysis showed that peak viscosity(PV)was negatively correlated with P_(temp),and positively correlated with BD,trough viscosity(TV),and final viscosity(FV).BD was negatively correlated with the setback viscosity(SB),P_(temp),and FV.TV,FV,and SB were positively correlated with each other.Six pasting characteristics could be transformed into three independent principal components,and the cumulative variance contribution rate was up to 93.65%,FV,BD and P_(temp)were the three representative parameters to estimate the grain pasting quality of fresh waxy maize.The 105 waxy maize hybrids could be divided into three categories:the first category(52 hybrids)had high PV,TV,FV and SB;the second group(23 hybrids)had high BD and low FV,SB,and P_(temp);and the third group(30 hybrids)had high P_(temp) and low PV and BD.

关 键 词：鲜食糯玉米 糊化特性 主成分分析 聚类分析 

分 类 号：S513[农业科学—作物学]