国家鲜食糯玉米区域试验品种产量和品质性状分析

Analysis of Yield and Quality for Fresh Waxy Maize in National Regional Test

以2002-2014年国家鲜食糯玉米区域试验品种为材料,分析参试品种的产量、理化指标和品尝品质。结果表明,参试品种数量在2005年最多,达到116个,2008-2014年在60-76个。参试品种鲜果穗产量、生育期、出籽率、鲜百粒重、皮渣率和品尝品质品种间、区域间、年度间均有显著差异,变异系数以皮渣率最高,鲜果穗产量次之,品尝品质最低。1999-2014年共通过国家审定69个鲜食糯玉米品种,审定品种生育期较短,品尝品质总分较高,2007-2014年审定品种品尝品质总分在84.1-89.9。相关分析结果表明,鲜果穗产量、生育期和鲜百粒重极显著正相关,与出籽率和皮渣率极显著负相关;皮渣率与色泽、皮厚薄、品尝品质总分显著负相关。相关和回归分析结果表明,品尝评分的提高取决于各项参数的协同提高,对鲜食糯玉米品尝品质影响较大的指标是感观品质、气味风味、糯性和皮厚薄。

Data of yield, physicochemical and quality parameters of 948 fresh waxy maize varieties in Chinamaize regional test from 2002 to 2014 were summarized and analyzed. The number of varieties in regional test rosefirst and fell later and peaked in 2005（116）, and the variety number fluctuated between 60 and 76 from 2008 and2014. The fresh ear yield, growth period, kernel rate, fresh grain weight, residue ratio and taste quality score of 948 varieties significantly different among testing varieties, regions and planting years. The variation coefficients werethe highest for residue ratio, followed by fresh ear yield and the lowest for taste quality score. There were 69 variet-ies were authorized by the national ministry of agriculture from 1999 to 2014. The fresh ear yield and residue ratiowere similar between authorized and all test varieties. The authorized varieties had advantages on growth period andtaste quality score, which were 1.8 d shorter and 1.9 point higher than the average value of total test varieties, re-spectively. Taste quality score of authorized varieties was between 84.1 and 89.9 from 2007 to 2014. The fresh earyield for both all test and authorized varieties was positively correlated to growth period and fresh grain weight, andit was negatively correlated to kernel rate and residue ratio. The residue ratio was observed negatively correlated tocolor, pericarp thickness and taste quality score. The results of correlation and regression analysis indicated that theimprovement of taste quality score based on the co-improvement of sub-items, especially for sensory quality, smelland flavor, waxiness and pericarp thickness.