不同鲜食玉米灌浆期子粒主要营养成分的积累动态
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摘要
通过理化方法对5种不同类型的14个鲜食玉米品种在不同灌浆期子粒的营养成分进行分析,研究不同类型鲜食玉米子粒主要营养成分的积累动态,筛选能够指示不同类型鲜食玉米最佳采收期的客观理化指标。结果表明,鲜食玉米灌浆期子粒的可溶性总糖、蔗糖、还原糖、蛋白质、支链淀粉、直链淀粉和含水量在不同品种间、不同灌浆期间差异极显著。随着子粒的发育,不同类型鲜食玉米品种的可溶性总糖和蔗糖含量呈动态曲线变化,变化趋势都是先上升后下降;还原糖含量和含水量呈不断下降的趋势;直链淀粉和支链淀粉含量呈不断上升的趋势;蛋白质含量变化幅度很小,变化趋势不明显。根据鲜食玉米营养成分与品质的关系,提出子粒含水量结合可溶性糖含量和粗淀粉含量可分别作为甜玉米和糯玉米最佳采收期的指标。
The main nutrient ingredients of grains in 14 fresh corn varieties were analyzed, and the accumulated dynamic of these ingredients during filling stage were studied, aiming to screen the physicochemical index related with optimum harvesting time for fresh corn. The fresh corn was involved in five types, that is, sweet, enhancedsweet, super-sweet, waxy, and waxy+sweet. Many indexes of grain among filling stages and varieties showed significant difference, which included total soluble sugar content, sucrose content, reducing sugar content, protein content,amylopectin content, amylose content and moisture content. Along with grain developing, the dynamic curves of total soluble sugar content and sucrose content were similar, both increasing gradually and then decreasing gradually; the reducing sugar and moisture contents gradually decreased; the amylopectin and amylose contents gradually increased; protein content was relatively stable. According to the relationships between grain nutrient ingredients and grain quality, that moisture content together with total soluble sugar content and crude starch content in grain should be adopted as optimum harvesting index of sweet corn and waxy corn.
The main nutrient ingredients of grains in 14 fresh corn varieties were analyzed, and the accumulated dynamic of these ingredients during filling stage were studied, aiming to screen the physicochemical index related with optimum harvesting time for fresh corn. The fresh corn was involved in five types, that is, sweet, enhancedsweet, super-sweet, waxy, and waxy+sweet. Many indexes of grain among filling stages and varieties showed significant difference, which included total soluble sugar content, sucrose content, reducing sugar content, protein content,amylopectin content, amylose content and moisture content. Along with grain developing, the dynamic curves of total soluble sugar content and sucrose content were similar, both increasing gradually and then decreasing gradually; the reducing sugar and moisture contents gradually decreased; the amylopectin and amylose contents gradually increased; protein content was relatively stable. According to the relationships between grain nutrient ingredients and grain quality, that moisture content together with total soluble sugar content and crude starch content in grain should be adopted as optimum harvesting index of sweet corn and waxy corn.
引文
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[2]史振声,张喜华.鲜食型玉米育种目标和品种标准的探讨[J].玉米科学,2002,10(4):16-18.Shi Z S,Zhang X H.Study on breeding goal and variety standard of fresh-eating corn[J].Journal of Maize Sciences,2002,10(4):16-18.(in Chinese)
[3]魏俊杰.甜玉米的品质性状及育种对策[J].现代园艺,2012(8):55.Wei J J.Quality traits and breeding strategy of sweet corn[J].Xiandai Horticulture,2012(8):55.(in Chinese)
[4]王洲飞,胡晋.甜玉米子粒主要营养品质研究现状与展望[J].种子,2004,23(11):48-50.Wang Z F,Hu J.Research status and prospect for main quality traits in grain of sweet corn[J].Seed,2004,23(11):48-50.(in Chinese)
[5]Garwood D L,Mcardle F J,Vanderslice S F,et al.Postharvest carbohydrate transformations and processed quality of high sugar maize genotypes[J].J.Amer.Soc.Hort.Sci.,1976,101(4):400-404.
[6]Rowe D E,Garwood D L.Effects of four maize endosperm mutants on kernel vigor[J].Crop Sci.,1978,18:709-712.
[7]Wann E V.Factors associated with seed quality and seedling vigor in high-sugar sweet corn genotypes[J].Hortscience,1986,21(4):942.
[8]黄玉碧,荣廷昭.我国糯玉米种质资源的遗传多样性和起源进化[J].作物杂志,1998(增刊):77-80.Huang Y B,Rong T Z.The genetic diversity and origin&evolution of chinese waxy corn germplasm[J].Crops,1998(S):77-80.(in Chinese)
[9]汤国民,龙丽萍,夏德君,等.糯玉米杂交种选育指标的研究[J].中国农学通报,2003,19(1):33-35.Tang G M,Long L P,Xia D J,et al.Studies on selecting indicators of glutinous maize hybrid[J].Chinese Agricultural Science Bulletin,2003,19(1):33-35.(in Chinese)
[10]禹玉华,梁承邺,段俊,等.外引超甜玉米品种试种初报[J].广东农业科学,2001(2):20-22.Yu Y H,Liang C Y,Duan J,et al.A Preliminary report on introduction and trial-planting of sweet corn[J].Guangdong Agriculturl Science,2001(2):20-22.(in Chinese)
[11]李小琴,吴景强,叶翠玉,等.我国甜玉米育种概况及面临的挑战[J].作物杂志,2002(5):45-46.Li X Q,Wu J Q,Ye C Y,et al.General breeding situation and challenges for sweet corn in China[J].Crops,2002(5):45-46.(in Chinese)
[12]陈骁熠,李建生.甜玉米乳熟期营养成分变化规律的研究[J].食品研究与开发,2000,21(4):28-33.Chen R Y,Li J S.Study on changing regulation of nutrient composition during filling stage of sweet corn[J].Food Research and Development,2000,21(4):28-33.(in Chinese)
[13]齐建双,铁双贵,孙建军,等.采收时期对鲜食糯玉米品质和产量的影响[J].中国农学通报,2009,25(17):41-43.Qi J S,Tie S G,Sun J J,et al.Effect of harvesting time to yield and quality of fresh-eating waxy corn[J].Chinese Agricultural Science Bulletin,2009,25(17):41-43.(in Chinese)
[14]张雅君,曾慕衡,梁佳勇.鲜食糯玉米不同发育时期的品质分析[J].农业与技术,2008,28(4):41-42.Zhang Y J,Zeng M H,Liang J Y.Analysis of quality during different developmental stages of fresh waxy corn[J].Agriculture and Technology,2008,28(4):41-42.(in Chinese)
[15]赵健,罗艳,王永宏,等.影响糯玉米鲜食品质的因素研究[J].宁夏农林科技,2012,53(12):1-3.Zhao J,Luo Y,Wang Y H,et al.A Study of factors affecting edible quality of waxy corn[J].Ningxia Journal of Agriculture and Forestry Science and Technology,2012,53(12):1-3.(in Chinese)
[16]程新奇,王文龙,罗永兰,等.甜玉米子粒发育糖分积累差异的研究[J].常德师范学院学报(自然科学版),2002,14(4):70-72.Cheng X Q,Wang W L,Luo Y L,et al.Preliminary studies on sugar accumulation differences in different types of sweet corn[J].Journal of Changde Teachers University(Natural Science Edition),2002,14(4):70-72.(in Chinese)
[17]乐素菊,王晓明,张璧,等.果蔬型糯玉米与普通玉米乳熟期子粒碳水化合物含量及果皮厚度研究[J].广东农业科学,2004(6):40-42.Yue S J,Wang X M,Zhang B,et al.Study on carbohydrate content and pericarp thickness of waxy and normal corn[J].Agricultural Science in Guangdong,2004(6):40-42.(in Chinese)
[18]刘萍.中国鲜食甜、糯玉米品种试验产量与品质评价体系的建设[D].扬州大学,2007.
[19]甄畅迪,杨泉女,陈文胜,等.超甜玉米不同采收期主要品质性状变化规律研究[J].佛山科学技术学院学报(自然科学版),2009,27(1):6-9.Zhen C D,Yang Q N,Chen W S,et al.Study on change of the main quality characters of super sweet corn in different harvest times[J].Journal of Foshan University(Natural Science Edition),2009,27(1):6-9.(in Chinese)
[20]陈江,王燕,黄斌全,等.不同类型玉米子粒淀粉积累、相关酶活及基因表达差异分析[J].核农学报,2012,26(2):217-230.Chen J,Wang Y,Huang B Q,et al.Analysis of starch accumulation,corresponding enzyme activity and gene expression among different types of corns[J].Journal of Nuclear Agricultural Sciences,2012,26(2):217-230.(in Chinese)
[21]刘萍,王从亮,王凤格,等.糯玉米不同品种的果穗增重与子粒灌浆特征[J].作物学报,2006,32(10):1589-1591.Liu P,Wang C L,Wang F G,et al.Ear growth and grain filling characteristics of different cultivars in waxy maize[J].Acta Agronomica Sinica,2006,32(10):1589-1591.(in Chinese)
[22]张海艳.不同类型玉米子粒的营养品质及其与子粒质地的关系[J].植物生理学通讯,2009,45(1):19-22.Zhang H Y.Nutrient qualities of kernels in different types of maize and its relationship with kernel texture[J].Plant Physiology Communications,2009,45(1):19-22.(in Chinese)
[23]白玉璋.甜玉米子粒营养成分的动态变化[J].吉林农业科学,1988(3):8-11.Bai Y Z.The Variation of the nutritional component in the seesd of sweet corn[J].Journal of Jilin Agricultural Sciences,1988(3):8-11.(in Chinese)
[24]王玉兰.速冻保鲜甜玉米的营养品质分析[J].玉米科学,1994,2(2):74-76.Wang Y L.Nutrition analysis of the fresh-keeping sweetcorn in fast-freezing storage[J].Journal of Maize Sciences,1994,2(2):74-76.(in Chinese)
[25]张全德,季吟秋.甜单3号甜玉米不同留叶数与鲜果穗产量关系的研究[J].浙江农业科学,1990(4):159-161.Zhang Q D,Ji Y Q.Study on relation between number of leaves and fresh ear yield of sweet corn tiandan No.3[J].Journal of Zhejiang Agricultural Sciences,1990(4):159-161.(in Chinese)
[26]陈永欣,翟广谦.甜糯玉米采收与保鲜技术研究[J].华北农学报,2001,16(4):87-91.Chen Y X,Zhai G Q.Studies on the techniques of optimum-harvesting and Fresh-keeping of sweet and waxy maize[J].Acta Agriculturae Boreall-sinica,2001,16(4):87-91.(in Chinese)
[27]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[J].江苏农业科学,2013,41(11):82-85.Liu C J,Zuo C L,Chen W,et al.Study on harvesting time and relation between agronomy traits and quality of fresh waxy corn[J].Jiangsu Agricultural Sciences,2013,41(11):82-85.(in Chinese)
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