不同采收期对糯玉米子粒品质的影响
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摘要
为阐明糯玉米子粒授粉后主要营养品质和食用品质的动态变化特征,以京科糯2000和农科玉368为试验材料,分析授粉后子粒淀粉、蛋白质、可溶性糖、脂肪含量,子粒含水量和果皮厚度的动态变化特征。结果表明,子粒蛋白质含量、可溶性糖含量和子粒含水量在灌浆初期下降迅速,授粉20d后下降缓慢;子粒淀粉含量在灌浆初期上升较快,授粉20d后上升幅度减小;脂肪含量和果皮厚度在灌浆初期上升较快,而后逐渐下降。授粉后20d子粒可溶性糖含量6.5%~8.0%,淀粉含量60%~70%,蛋白质含量8.0%~9.5%,子粒含水量达70%以上,此时为糯玉米的最佳采收期。在整个测定时期,京科糯2000的果皮厚度一直大于农科玉368的果皮厚度。
In order to clarify the dynamic variation character of main nutritional quality and food quality after pollination in waxy maize seeds, we took Jingkenuo 2000 and Nongkeyu 368 as test materials to analyze the dynamic change characteristics of starch, protein, soluble sugar, fat, water content and pericarp thickness. The results showed that the content of protein, soluble sugar and water decreased rapidly at the beginning of the grouting and then declined slowly 20 days after pollination. Starch content rised quickly at the beginning of the grouting, rising range decreased 20 days after pollination. The content of fat and pericarp thickness rised quickly at the beginning of the grouting, and then declined gradually. Nutrient content reached the highest level 20 days after pollination, soluble sugar reached 6.5%-8%, starch reached 60%-70%, protein reached 8.0%-9.5%, water content was more than 70%, and this was the best harvest time. Throughout the period, pericarp thickness of Jingkenuo 2000 was more than Nongkeyu 368.
In order to clarify the dynamic variation character of main nutritional quality and food quality after pollination in waxy maize seeds, we took Jingkenuo 2000 and Nongkeyu 368 as test materials to analyze the dynamic change characteristics of starch, protein, soluble sugar, fat, water content and pericarp thickness. The results showed that the content of protein, soluble sugar and water decreased rapidly at the beginning of the grouting and then declined slowly 20 days after pollination. Starch content rised quickly at the beginning of the grouting, rising range decreased 20 days after pollination. The content of fat and pericarp thickness rised quickly at the beginning of the grouting, and then declined gradually. Nutrient content reached the highest level 20 days after pollination, soluble sugar reached 6.5%-8%, starch reached 60%-70%, protein reached 8.0%-9.5%, water content was more than 70%, and this was the best harvest time. Throughout the period, pericarp thickness of Jingkenuo 2000 was more than Nongkeyu 368.
引文
[1]杨引福,郭强,陈婧,等.中国温带糯玉米自交系遗传及品质性状分析.西北植物学报,2009,29(11):2213-2220.
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[11]陆大雷,孙旭利,王鑫,等.基肥配比和拔节期追氮对鲜食糯玉米籽粒物性的影响.作物学报,2013,39(3):557-562.
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[13]刘春菊,卓成龙,陈伟,等.鲜食糯玉米农艺性状和品质的关系及适采期研究.江苏农业科学,2013,41(11):82-85.
[14]王芳芳,刘泮旭,王鹏文.鲜食糯玉米鲜果穗生长规律研究.中国农学通报,2010,26(13):153-156.
[15]翟广谦,陈永欣,田福海.甜、糯玉米鲜食期品质变化及保鲜技术研究.山西农业科学,1997,25(1):24-27.
[16]张春良.关于甜玉米与普通玉米胚乳中淀粉体发育的比较研究.扬州:扬州大学,2009.
[17]刘萍,王从亮,王凤格,等.鲜食糯玉米不同品种授粉后籽粒品质主要成分的变化.中国农业科学,2007,40(8):1817-1821.
[18]孙政才,陈国平.甜玉米与普通玉米籽粒发育过程中碳水化合物及氨基酸消长规律的比较研究.作物学报,1992,18(4):301-306.
[2]赵久然,卢柏山,史亚兴,等.我国糯玉米育种及产业发展动态.玉米科学,2016,24(4):67-71.
[3]赵福成,于永涛,胡尔良,等.我国主要鲜食玉米产区高铁锌含量种质资源的筛选.作物杂志,2015(4):23-26.
[4]王子明,李春艳,万世敏,等.广东省鲜食玉米产业发展经验与战略发展思路.作物杂志,2014(3):1-4.
[5]李玉军,刘婷婷,张泽志.糯玉米起源、研究及发展概况.耕作与栽培,2010(3):52-53,63.
[6]宋雪皎,马兴林,关义新,等.影响糯玉米鲜食品质因素的研究.玉米科学,2005,13(1):115-118.
[7]陈玉香,周道玮,张玉芬.玉米营养成分时空动态.应用生态学报,2004,15(9):1589-1593.
[8]孙祎振,赵淼,吴洪婕,等.糯玉米营养品质和风味品质的鉴定分析.大麦与谷类科学,2011(4):1-5.
[9]常大军,张亚田,刘晓广,等.糯玉米果皮厚度遗传变异初探.现代化农业,1996,4(2):16-18.
[10]马秀凤,郭强,蔺崇明,等.不同胚乳类型玉米籽粒超微结构及其营养品质的动态变化.西北农林科技大学学报(自然科学版),2016,44(1):53-60.
[11]陆大雷,孙旭利,王鑫,等.基肥配比和拔节期追氮对鲜食糯玉米籽粒物性的影响.作物学报,2013,39(3):557-562.
[12]张士龙,潘登,王青峰,等.果实硬度计评定鲜食玉米果皮柔嫩度的可行性.作物杂志,2012(3):62-64.
[13]刘春菊,卓成龙,陈伟,等.鲜食糯玉米农艺性状和品质的关系及适采期研究.江苏农业科学,2013,41(11):82-85.
[14]王芳芳,刘泮旭,王鹏文.鲜食糯玉米鲜果穗生长规律研究.中国农学通报,2010,26(13):153-156.
[15]翟广谦,陈永欣,田福海.甜、糯玉米鲜食期品质变化及保鲜技术研究.山西农业科学,1997,25(1):24-27.
[16]张春良.关于甜玉米与普通玉米胚乳中淀粉体发育的比较研究.扬州:扬州大学,2009.
[17]刘萍,王从亮,王凤格,等.鲜食糯玉米不同品种授粉后籽粒品质主要成分的变化.中国农业科学,2007,40(8):1817-1821.
[18]孙政才,陈国平.甜玉米与普通玉米籽粒发育过程中碳水化合物及氨基酸消长规律的比较研究.作物学报,1992,18(4):301-306.