摘要
不同采收期及采收后立刻检测、放置24 h检测3个糯玉米品种的水分、可溶性糖、淀粉、蛋白质、脂肪等营养品质,并结合口感品尝打分比较。结果表明:可溶性糖含量是影响鲜食口感的关键品质因子;在糯玉米授粉后20～32 d不同采收期籽粒水分呈现出快速下降趋势,可溶性糖随采收期推后逐渐降低,淀粉含量呈现出逐渐增加的趋势,脂肪含量呈单峰曲线变化,授粉后24 d之前是逐渐增加,24 d以后缓慢降低;鲜食糯玉米品质受多个综合因素影响,各因素互相联系又互相影响。
The nutritional qualities such as moisture, soluble sugar, starch, protein and fat, of 3 waxy corn varieties were detected during picking time, after the harvest and 24 hours after the harvest and a comparison and grading were made based on the tasting. The results show the soluble sugar content is the key quality factor affecting the fresh taste. The grain moisture of the waxy corn during different picking times 20-32 days after pollination showed a rapid decline trend, the soluble sugar decreased gradually with the delay of picking time, the starch content showed a trend of gradualI increase and the fat content showed a single peak curve change, namely on the increase before 24 days after pollination and onthe decrease after 24 days after pollination. The quality of the waxy corn is affected by various comprehensive factors and various factors are interrelated each other and influence each other.
出处
《宁夏农林科技》
2012年第12期1-3,共3页
Journal of Ningxia Agriculture and Forestry Science and Technology
基金
宁夏自然基金项目-影响糯玉米鲜食品质因素的研究(NZ1063)
关键词
糯玉米
营养品质
采收期
影响因素
Waxy corn
Nutritional qualities
Picking time
Affecting factors
