摘要
以16个鲜食糯玉米新品种为试验材料,分析了不同品质性状间的相关性,结果表明:鲜食糯玉米品尝评分与淀粉黏度性状中的峰值黏度、谷值黏度、终值黏度、回复值呈显著正相关,而与其他品质成份相关性不显著。基于不同品种综合品质性状表现,筛选出综合食味品质优良的糯玉米新品种苏玉糯11号、苏玉糯1502和苏科糯12,可作为鲜食和速冻加工的优选品种。
In this study, 16 fresh-edible waxy maize varieties were used as experimental materials to analyze the correlation among different quality traits. The results showed that the taste scores were significantly positively correlated with peak viscosity, trough viscosity, final viscosity and setback, but not significantly correlated with other quality traits. Based on the performance of comprehensive quality traits of different varieties, Suyunuo11, Suyunuo1502 and Sukenuo12 with excellent quality were screened as the preferred varieties for fresh food and quick-frozen processing.
引文
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