甜、糯玉米鲜食期品质变化及保鲜技术研究

通过对2个普甜玉米、2个加强甜玉米、2个糯玉米灌浆期子粒含水率、含糖量、呼吸强度、风味食味的测定,探讨鲜食甜、糯玉米的适采期和采后保鲜技术。结果表明：普甜、加强甜玉米适采期为授粉后24～27天，糯玉米为授粉后23～25天。收获后贮存期间甜玉米可溶性糖含量与贮存温度极显著相关，相关系数r=0．9804**；与呼吸强度显著相关，相关系数r=0．942*。贮存温度与呼吸强度极显著相关，相关系数r=0．9963**。常温下呼吸强度最大，达到76.7CO2mg／kg（鲜重）·h，是-30℃冷冻贮存的12倍。生产上可以通过控制贮存温度和时间，达到降低呼吸强度和糖分分解速率，保证鲜玉米品质的目的。

Study on Sweet Waxy Corn Fresh Stage for Eating Quality Variation and Fresh Keeping Technique

Studies on harvesting optimum period and fresh keeping technique after harvesting of sweet, waxy corn for fresh eating was conducted. By measuring moisture content, sugar content, respiratory intensity and special flavour of seed of two sweet corn,it was concluded that the appropriate havesting period of two strengthen sweet corn and two waxy corn are at milk stage.Optimum harvesting period of sweet corn and strengthen sweet corn is at 24～27 days after pollination, waxy corn is at 23～25 days. After harvesting, there are significant correlated coefficient on sugar content of sweet corn during shelf life with temperature, r=0. 9804* *,with respiratory intensity, r=0. 942*. Of respiratory intensity with temperature, r=0. 9963 **. Respiratory capacity is the greatest under ambient temperature, up to 76. 7CO2mg/kg(fresh weight)· h, 12times as under - 30℃ freezing storage. Controling temperature and time of shelf life, which reduces respiratory intensity and decomposes speed of sugar content, can keep sweet corn fresh.