“甜味糯”新型鲜食玉米及其代表品种京科糯768的选育

A New Type of Fresh Corn——Waxy Corn with Sweet Taste and the Representative Variety Jingkenuo768

本研究阐述了“甜味糯”新型鲜食糯玉米极其代表品种的培育。通过对糯质玉米的种质创新和改良提升,实现果穗上的所有籽粒都是糯质,在适采期内,糯质籽粒糖度值平均可达到12度以上,显著高于普通糯玉米,带有明显的甜味,形成“糯中有甜”的特殊口感品质。北京市农林科学院鲜食玉米创新团队从2011年开始“甜味糯”种质创新和品种培育工作,利用创新集成的“大群体、严选择、单株配合力测定”以及“优系聚合”等育种方法,并通过大量田间表型鉴选和籽粒糖度、口感品质等鉴定评价,创制选育出“甜味糯”新型玉米优良自交系ZN3。以ZN3为骨干亲本,组配育成京科糯768等“甜味糯”新型鲜食糯玉米系列新品种,鲜籽粒糖度达14度以上,具有籽粒甜度高、口感品质好、高产稳产、多抗广适、采收期长等综合优点。京科糯768被评为“全国十大优秀糯玉米品种”,于2021年通过四大生态区国审,适宜在全国鲜食玉米生态区种植。“甜味糯”玉米将是我国未来鲜食糯玉米的一个重要发展方向。

This paper describes a new type of fresh corn-waxy corn with sweet taste and the representative varieties.Through the innovation and improvement of waxy corn germplasm,all the grains of the waxy corn with sweet taste are waxy with 12%brix or higher on average sugar content during the suitable harvesting period,which is significantly higher than that of ordinary waxy corn.This type of corn is sweet and forms a special taste quality of“waxy with sweet”.In 2011,fresh corn innovation team of Beijing Academy of Agriculture and Forestry Sciences initiated the program of“waxy corn with sweet taste”germplasm innovation and variety cultivation.Using innovative and integrated breeding methods such as“high-quality,large-group,strict-selection”,“individual plant test”,and“elite lines aggregation”,and a large number of field phenotype identification and evaluation of grain sugar content and taste quality,we produced the waxy corn backbone inbred line ZN3.Using ZN3 as parent,a waxy corn with sweet taste variety Jingkenuo768 was released with 14%brix on the sugar content of fresh kernels.Jingkenuo768 shows the overall advantage,such as high sweetness in kernels,good taste quality,high and stable yield,multi-resistance and wide adaptability,long harvest periods,etc.,and has been rated in list of“Top Ten Excellent Variety in China”.Jingkenuo768 passed the national examination at four ecological zones in 2021,suitable for planting in the national fresh corn ecological zones.The waxy corn with sweet taste will lead the direction of waxy corn development in the future.