超甜玉米籽粒乳熟期碳水化合物变化及食用品质  

Changes of Carbohydrate and Taste Quality in the Kernels of Super-Sweet Corn in the Milky Maturity Stage

作　　者：乐素菊[1] 刘厚诚[2] 张璧[1] 王晓明[1] 

机构地区：[1]仲恺农业技术学院农学系,广东广州510225 [2]华南农业大学园艺学院,广东广州510642

出　　处：《华南农业大学学报》2003年第2期9-11,共3页Journal of South China Agricultural University

基　　金：国家星火计划资助项目(2001EA780054)的部分内容

摘　　要：对超甜玉米乳熟期籽粒成分和食用品质进行了分析.结果表明,籽粒可溶性糖和蔗糖含量在授粉后16～18d有一峰值,含水量和还原糖含量一直下降,粗纤维含量的变化较为复杂.品尝评分与籽粒成分的相关分析表明,食用口感与甜度极显著正相关,蔗糖和粗纤维与食用口感的相关系数为0 925和-0 965,均达极显著水平,含水量与食用口感也关系密切;蔗糖是可溶性糖的主要组成,对甜度起主要作用.以籽粒成分和有效积温可较准确地确定采收期.The kernel components and taste quality of supersweet corn in the milky maturity stage were studied. The results showed that soluble sugar and sucrose contents peaked at 16-18 days after pollination, moisture and reducing sugar contents decreased. Taste of the kernel was significantly correlated with sweetness. The correlation coefficients between sucrose and taste(r=0925**) or between crude fibre and taste(r=-0965**) were also significant, respectively. The taste was related to moisture. Sucrose was the main soluble sugar, which greatly contributed to sweetness. The harvest time can be exactly determined by kernel components and effective temperature summation.

关 键 词：超甜玉米 籽粒 乳熟期 碳水化合物 食用品质 变化规律 采收期 

分 类 号：S513[农业科学—作物学]