Crops ›› 2017, Vol. 33 ›› Issue (2): 126-129.doi: 10.16035/j.issn.1001-7283.2017.02.022

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Effects of Different Harvest Date on Grain Quality of Waxy Maize

Guo Qiang1,Yu Lingling2,Zhao Guiyuan3   

  1. 1 Tangshan Academy of Agricultural Science,Tangshan 063001,Hebei,China
    2 Tangshan Crop Seed Management Testing Station,Tangshan 063000,Hebei,China
    3 Institute of Cotton,Hebei Academy of Agriculture and Forestry Sciences,Shijiazhuang 050051,Hebei,China
  • Received:2016-12-21 Revised:2017-02-15 Online:2017-04-15 Published:2018-08-26
  • Contact: Guiyuan Zhao

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Abstract:

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.

Key words: Waxy maize, Grain, Nutritional quality, Edible quality

Fig.1

The change of starch and protein content of grain in waxy maize"

Fig.2

The change of soluble sugar and fat content of grain in waxy maize"

Fig.3

The change of water content and pericarp thickness of grain in waxy maize"

Table 1

Correlation analysis between the nutritional quality and edible quality"

指标Index 淀粉含量
Starch content		 蛋白质含量
Protein content		 可溶性糖含量
Soluble sugar content		 脂肪含量
Fat content		 子粒含水量
Grain water content		 果皮厚度
Pericarp thickness
淀粉含量 1.00
蛋白质含量 -0.97** 1.00
可溶性糖含量 -0.97** 0.92** 1.00
脂肪含量 0.64* -0.57* -0.70** 1.00
子粒含水量 -0.97** 0.96** 0.95** -0.54 1.00
果皮厚度 -0.32 0.34 0.29 0.31 0.48 1.00
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