鲜食糯玉米品质差异及品质评价理化指标的筛选

以8个鲜食糯玉米品种为试验材料,研究授粉后17～29 d不同采收期籽粒粗淀粉含量、可溶性糖含最、皮渣率、淀粉黏度性状与鲜穗蒸煮晶评分的变化及关系.结果表明:鲜穗蒸煮品评分与各品质成分在品种间、采收期间差异极显著;最佳品质期在授粉后的时期及长短在品种间存在差异;各品种在最佳品尝品质时,品尝评分分别与峰值黏度、终值黏度、崩解值、籽粒粗淀粉含量呈显著或极显著正相关,与皮渣率呈极显著负相关;籽粒淀粉黏度性状,尤其是峰值黏度对品种品尝评分有重要作用.籽粒粗淀粉含量、淀粉黏度性状和皮渣率可作为糯玉米品种品质评价的客观理化指标.

Quality differences and physicochemical index screening for quality evaluation in waxy corn

The objective index for quality evaluation of fresh ear is crucial to evaluate waxy corn.However,there are few reports on the index which fits for different waxy corn cuhivars.In this study,taste scores,crude starch content in kernels,pericarp content,soluble sugar content and starch viscosity were detected at different harvest date(17,19,21,23,25,27 and 29 d after pollination),and the correlations among them were analyzed in a randomized complete block design using 8 waxy corn cultivars.The results showed that each of the five traits was very significantly different in cultivars and harvest dates.Date and days after pollination for the best eating quality among cultivars were different.Taste scores were very significantly correlated with Peak Viscosity(PV),Final Viscosity(FV),Breakdown(BD),and crude starch content in kernels,but very significantly negatively correlated with pericarp content at the date for the best eating quality among cultivars.Starch viscosity traits,especially for PV played an important role in taste scores of fresh ear.Crude starch content in kernels,starch viscosity traits and pericarp content could be used as the objective physicochemical index for quality evaluation of waxy corn.