不同采收期对鲜食糯玉米品质影响的研究

Study on the influence of different harvesting times on the quality of fresh waxy corn

以‘申科糯601’为试验材料,通过分期采收研究不同采收期糯玉米苞叶和籽粒水分含量、籽粒可溶性糖、可溶性蛋白、抗坏血酸、淀粉含量的动态变化,以及玉米采后失重与色度变化,旨在为糯玉米的采后贮藏保鲜提供技术依据。结果表明:随采收期推迟,水分、可溶性蛋白与抗坏血酸含量逐渐下降;可溶性糖、感官评价与蒸煮品质评价评分先升后降,在授粉后的第22-24天达到峰值;淀粉含量逐渐增加;在授粉后22-24 d,玉米感官品质与蒸煮品质最佳,此时水分含量为67.39%-68.47%,可溶性糖鲜重含量为14.96-18.97 mg∕g,可溶性蛋白鲜重含量为1.85-1.91 mg∕g,抗坏血酸鲜重含量为0.16-0.18 mg∕g,淀粉鲜重含量为116.58-139.75 mg∕g,采后失重率最低,此时为该品种糯玉米最佳采收期。

In order to determine the optimal harvesting period of waxy corn,’Shenkenuo 601’was used as the experimental material.The water content of glutinous maize leaves and grain,soluble sugar and soluble protein of grain,the dynamic changes of ascorbic acid and starch content,as well as the weight loss and chromaticity change of postharvest corn were studied at different harvesting times to provide the technical data for postharvest storage and preservation of waxy corn.The results showed that with the prolonged harvesting time,the content of water,soluble protein and ascorbic acid gradually decreased;the soluble sugar,sensory evaluation and cooking quality evaluation score increased to peak 22-24 days after the pollination and then decreased;the starch content gradually increased;the sensory quality and cooking quality of corn were best 22-24 days after pollination,while the moisture content was 67.39%-68.47%,the soluble sugar fresh weight was 14.96-18.97 mg/g,and the soluble protein fresh weight was 1.85-1.91 mg/g,ascorbic acid fresh weight content was 0.16-0.18 mg/g,starch fresh weight content was 116.58-139.75 mg/g,weight loss rate after harvest reached to the lowest level,that is the reason why the time(22-24 days after pollination)is the best harvest period of this variety of waxy corn.