| 鲜食玉米果皮特性与适口性差异研究 |
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| 引用本文： | 史振声,姚晓云,朱敏. 鲜食玉米果皮特性与适口性差异研究[J]. 玉米科学, 2013, 21(1): 79-84 |
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| 作者姓名： | 史振声 姚晓云 朱敏 |
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| 作者单位： | 沈阳农业大学特种玉米研究所,沈阳,110161 |
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| 基金项目： | 辽宁省科学技术计划重大、重点项目“玉米高产、优质、多抗新品种育种”(2011201018) |
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| 摘 要： | 以28个甜玉米和25个糯玉米杂交组合为材料,对鲜食玉米的果皮特性及适口性进行研究.结果表明,不同组合间果皮厚度与果皮率均存在明显差异；甜玉米果皮厚度与果皮率之间相关不显著,适口性是果皮厚度、果皮柔嫩性、果皮率综合作用的结果；糯玉米果皮厚度与皮渣率之间相关显著,果皮厚于甜玉米,而适口性优于甜玉米.
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| 关 键 词： | 甜玉米 糯玉米 果皮特性 适口性 |
| 收稿时间： | 2012-06-07 |
Differences of Pericarp Characteristics and Palatability of Fresh Corn |
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| SHI Zhen-sheng,YAO Xiao-yun and ZHU Min. Differences of Pericarp Characteristics and Palatability of Fresh Corn[J]. Journal of Maize Sciences, 2013, 21(1): 79-84 |
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| Authors: | SHI Zhen-sheng YAO Xiao-yun ZHU Min |
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| Affiliation: | Specialty Corn Institute, Shenyang Agricultural University, Shenyang 110161, China;Specialty Corn Institute, Shenyang Agricultural University, Shenyang 110161, China;Specialty Corn Institute, Shenyang Agricultural University, Shenyang 110161, China |
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| Abstract: | Twenty-eight sweet corn and twenty-five waxy corn hybrid combinations were used to study the pericarp characteristics and palatability. The results showed that the pericarp thickness and peel rate of different fresh corn hybrid combinations had significant differences. The correlation between pericarp thickness and peel rate of sweet corn was not significant. The palatability of sweet corn resulted from the comprehensive effect of pericarp thickness, peel softness and peel rate. The correlation between pericarp thickness and peel rate of waxy corn was significant. The pericarp thickness of waxy corn was higher than that of sweet corn. However, the palatability of waxy corn was superior to the palatability of sweet corn. |
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| Keywords: | Sweet corn Waxy corn Pericarp characteristic Palatability |
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