摘要
根据国内外目前有关鲜食糯玉米研究的现状,就与糯玉米鲜食品质密切相关的适宜采收期、速冻保鲜技术、栽培技术措施等因素,以及造成口感差异因子的研究作一简要总结,并就目前研究中存在的问题,提出了一些建议和看法。
According to the present study situation of waxy corn for fresh food, the essay summarized some factors that had important influence on the fresh eating-quality of waxy-corn, such as cultivated measure, technique of fast-freezing and fresh-keeping, harvesting optimum period. In addition, the essay summarized several factors that caused the difference of flavor and tasting-sense of waxy corn. On the other side, the author put forward some advice and views on the study of waxy corn.
出处
《玉米科学》
CAS
CSCD
北大核心
2005年第1期115-118,共4页
Journal of Maize Sciences
基金
农业部农业科技跨越计划项目"糯玉米中糯1号的试验示范及配套生产技术"之专题(04-03-05A)
关键词
糯玉米
鲜食品质
营养品质
影响因素
Waxy corn
Fresh eating-quality
Nutrient quality
Affecting factors
