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作物杂志,2023, 第1期: 14–19 doi: 10.16035/j.issn.1001-7283.2023.01.003

• 遗传育种·种质资源·生物技术 • 上一篇    下一篇

消费者在甜玉米种质食味品质鉴评中的偏好性初探

于永涛(), 张楠, 谢利华, 李光玉, 刘建华, 李武, 李高科, 胡建广()   

  1. 广东省农业科学院作物研究所/广东省农作物遗传改良重点实验室，510640，广东广州
  • 收稿日期:2021-11-01 修回日期:2022-12-20 出版日期:2023-02-15 发布日期:2023-02-22
  • 通讯作者: 胡建广，研究方向为鲜食玉米遗传育种，E-mail：jghu2003@263.net
  • 作者简介:于永涛，研究方向为鲜食玉米种质资源及遗传育种，E-mail：yuyongtao@gdaas.cn
  • 基金资助:
    NSFC-广东联合基金项目(U1901201);广东省科技计划项目(2016B020233004);广东省科技计划项目(2018B020202008);广东省农业科学院学科团队建设项目(202115TD);广东省农业科学院学科团队建设项目(202132TD)

A Preliminary Study on Preference of Consumers in Eating Quality Evaluation of Sweet Corn Germplasms

Yu Yongtao(), Zhang Nan, Xie Lihua, Li Guangyu, Liu Jianhua, Li Wu, Li Gaoke, Hu Jianguang()   

  1. Crop Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Crops Genetics Improvement, Guangzhou 510640, Guangdong, China
  • Received:2021-11-01 Revised:2022-12-20 Online:2023-02-15 Published:2023-02-22

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摘要：

甜玉米的蒸煮品质品尝鉴评是评价食味品质的重要环节。了解普通消费者评价甜玉米食味品质的标准及偏好性可以使育种家在改良甜玉米品质和培育优质品种时更有针对性。以17份甜玉米种质为试验材料，在专业鉴评的基础上，请95名普通消费者进行了品尝鉴评，并对获得的评价数据进行调查。普通消费者的评价结果总体上和专业鉴评结果相一致；与好吃程度相关性最高的是风味和甜度，相关系数均在0.950以上；女性普通消费者中果皮厚度与好吃程度的相关系数高达0.930以上，显著高于男性的0.892，而女性消费者中好吃程度与光泽度的相关系数则只有0.501，明显低于男性的0.666。上述结果表明，与普通消费者整体喜好度相关性最高的是风味和甜度；女性消费者对果皮厚度的重视程度高于男性，而男性消费者对光泽度的重视程度高于女性。这些初步调查结果可为育种家们开展更有针对性的甜玉米食味品质改良提供参考依据。

关键词: 甜玉米, 食味品质, 消费者, 偏好性

Abstract:

It is an important step to evaluate the taste quality of fresh ear of sweet corn after cooking. Understanding the standard and preference of ordinary consumers in evaluating the taste quality of sweet corn can make breeders more targeted in improving the quality of sweet corn and breeding high-quality varieties. In this study, samples of 17 sweet corn germplasms were used as materials. On the basis of professional evaluation, 95 ordinary consumers were invited to taste and score. The evaluation results of ordinary consumers were generally consistent with the professional evaluation results. Flavor and sweetness showed the highest correlation coefficient with delicious degree, both over 0.950. Among female consumers, the correlation coefficient between pericarp thickness and delicious degree was more than 0.930, which was significantly higher than that of male (0.892), while the correlation coefficient between delicious degree and glossiness was only 0.501, which was significantly lower than that of male (0.666). The above results indicated that flavor and sweetness have the highest correlation with the overall taste liking of ordinary consumers. Female consumers attach more importance to pericarp thickness than male consumers, while male consumers attach more importance to glossiness than female consumers. These preliminary results could provide a reference for breeders to carry out more targeted improvement of eating quality in sweet corn.

Key words: Sweet corn, Eating quality, Consumers, Preference

表1

用于品尝鉴评的甜玉米自交系

编号
Code		 名称
Name		 类型
Type		 编号
Code		 名称
Name		 类型
Type
C2 1132 超甜 C150 09Y-2-01 超甜
C33 QUN1-04 超甜 C187 QUN1-24 超甜
C45 PHN-1132 甜糯双隐 C193 NONGBW 超甜
C57 QUN1-09 超甜 C197 SC858 超甜
C79 HUAZ-05 超甜 C225 Ia Ev3004 普甜
C91 TAIY-07 超甜 C252 5＃-7 超甜
C112 FENGM-01 超甜 C276 10QXJFM 超甜
C131 GLAY10H-2 超甜 C277 XJLN 超甜
C134 QUN2-12 超甜

图1

育种家和不同性别消费者对于17份甜玉米种质的品尝评分

图2

普通消费者和育种家对17份甜玉米种质的品尝评分比较

表2

不同性别消费者的甜玉米种质品尝评价结果中鉴定指标相关性

性别
Gender		 指标
Index		 好吃程度
Delicious degree		 果皮厚度
Pericarp thickness		 甜度
Sweetness		 风味
Flavor		 爽脆度
Crispness		 光泽度
Glossiness		 性别
Gender
男性
Male		 好吃程度Delicious degree 0.932** 0.955** 0.980** 0.889** 0.501* 女性
Female
果皮厚度Pericarp thickness 0.892** 0.872** 0.917** 0.898** 0.517*
甜度Sweetness 0.955** 0.818** 0.966** 0.944** 0.556*
风味Flavor 0.982** 0.821** 0.953** 0.904** 0.534*
爽脆度Crispness 0.895** 0.814** 0.948** 0.866** 0.618**
光泽度Glossiness 0.666** 0.534* 0.700** 0.689** 0.705**

表3

育种家的甜玉米种质品尝评价结果中各指标间的相关性

指标
Index		 果皮厚度
Pericarp
thickness		 甜度
Sweetness		 风味
Flavor		 爽脆度
Crispness		 光泽度
Glossiness
甜度
Sweetness		 0.799**
风味
Flavor		 0.732** 0.915**
爽脆度
Crispness		 0.833** 0.825** 0.720**
光泽度
Glossiness		 0.192 0.199 0.398 0.194
口感评分
Taste score		 0.921** 0.957** 0.901** 0.914** 0.253

图3

不同性别普通消费者对于甜玉米种质果皮厚度的品尝鉴评结果比较 “**”表示差异极显著（P < 0.01），“*”表示差异显著（P < 0.05），“ns”表示差异不显著

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