Crops ›› 2023, Vol. 39 ›› Issue (1): 14-19.doi: 10.16035/j.issn.1001-7283.2023.01.003

Previous Articles     Next Articles

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

RichHTML

14

PDF (PC)

291

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

Table 1

Sweet corn germplasm linesused for tasting evaluation"

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

Fig.1

Taste scores of 17 sweet corn germplasms by breeders and consumers of different genders"

Fig.2

Comparison of taste scores between ordinary consumers and breeders on 17 sweet corn germplasms"

Table 2

Correlation of indexes in taste evaluation of sweet corn germplasms between consumers of different genders"

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**

Table 3

Correlation of indexes in taste evaluation of sweet corn germplasms by breeders"

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

Fig.3

Comparison of taste and evaluation results on pericarp thickness of sweet corn germplasms among ordinary consumers of different genders “**”indicates extremely significant difference at the 0.01 level,“*”indicates significant difference at the 0.05 level,“ns”indicates no significant difference"

[1] Showalter R K, Miller L W. Consumer preference for high-sugar sweet corn varieties. Proceedings of Florida State Horticultural Society, 1962, 75:278-280.
[2] Reyes F G, Varseveld G W, Kuhn M C. Sugar composition and flavor quality of high sugar (shrunken) and normal sweet corn. Journal of Food Science, 1982, 47(3):753-755.
doi: 10.1111/j.1365-2621.1982.tb12707.x
[3] Azanza F, Juvik J A, Klein B P. Relationships between sensory quality attributes and kernel chemical composition of fresh-frozen sweet corn. Journal of Food Quality, 1994, 17(2):159-172.
doi: 10.1111/j.1745-4557.1994.tb00140.x
[4] Azanza F, Klein B P, Juvik J A. Sensory characterization of sweet corn lines differing in physical and chemical composition. Journal of Food Science, 1996, 61(1):253-257.
doi: 10.1111/j.1365-2621.1996.tb14772.x
[5] Tracy W F, Shuler S L, Dodson‐Swenson H. The use of endosperm genes for sweet corn improvement. Plant Breeding Reviews, 2019, 43:215-241.
[6] Wong A D, Swiader J M, Klein B P. Relationship of nitrogen- sulfur fertilization and hybrid to sensory characteristics of shrunken2 sweet corn kernels. Journal of Food Quality, 1995, 18(5):355-367.
doi: 10.1111/j.1745-4557.1995.tb00386.x
[7] Tracy W F, Galinat W C. Thickness and cell layer number of the pericarp of sweet corn and some of its relatives. HortScience, 1987, 22:645-647.
doi: 10.21273/HORTSCI.22.4.645
[8] Ito G M, Brewbaker J L. Genetic advance through mass selection for tenderness in sweet corn. Journal of the American Society for Horticultural Science, 1981, 106(4):496-499.
doi: 10.21273/JASHS.106.4.496
[9] Simonne E, Simonne A, Boozer R. Yield,ear characteristics,and consumer acceptance of selected white sweet corn varieties in the southeastern United States. Hort-Technology, 1999, 9(2):289-293.
[10] 牛丽影, 李丽娟, 李大婧, 等. 玉米汁消费者偏爱性及感官品质指标重要性调查分析. 南京师范大学学报(工程技术版), 2012, 12(1):88-92.
[11] 褚能明, 柯剑鸿, 袁亮. 不同鲜食甜糯玉米挥发性风味物质主成分分析. 核农学报, 2017, 31(11):2175-2185.
doi: 10.11869/j.issn.100-8551.2017.11.2175
[12] 赵捷, 王美兴, 赵蕖, 等. 甜玉米果皮细胞层数、纤维素含量与果皮柔嫩性的关系. 浙江农业科学, 2018, 59(9):1658-1662.
[13] Azanza F, Tadmor Y, Klein B P, et al. Quantitative trait loci influencing chemical and sensory characteristics of eating quality in sweet corn. Genome, 1996, 39(1):40-50.
pmid: 18469876
[14] Wang B, Brewbaker J L. Quantitative trait loci affecting pericarp thickness of corn kernels. Maydica, 2001, 46(3):159-165.
[15] Choe E, Rocheford T R. Genetic and QTL analysis of pericarp thickness and ear architecture traits of Korean waxy corn germplasm. Euphytica, 2012, 183:243-260.
doi: 10.1007/s10681-011-0452-8
[16] Wu X, Wang B, Xie F, et al. QTL mapping and transcriptome analysis identify candidate genes regulating pericarp thickness in sweet corn. BMC Plant Biology, 2020, 20:117.
doi: 10.1186/s12870-020-2295-8 pmid: 32171234
[17] 乐素菊, 肖德兴, 刘鹏飞, 等. 超甜玉米果皮结构与籽粒柔嫩性的关系. 作物学报, 2011, 37(11):2111-2116.
doi: 10.3724/SP.J.1006.2011.02111
[18] Zhu M, Li K, Li F H, et al. Correlation between the lignin content and mechanical properties of waxy corn pericarp. Scientia Horticulturae, 2014, 179:266-270.
doi: 10.1016/j.scienta.2014.09.040
[1] Tang Jianpeng, Chen Jingdu, Wen Kai, Zhang Mingwei, Xie Chenglin, Lu Peiling, Min Sigui, Wang Qiluan, Cheng Jiemin. Study on Material Production and Yield Characteristics of Japonica Rice with Good Eating Quality in Rice-Crayfish Farming System [J]. Crops, 2022, 38(4): 115-123.
[2] Gu Yinshan, Zhang Shilong, Jia Haitao, Li Xiaoqin, He Zhenghua, Jiao Chunhai, Tian Xiaohai, Huang Yiqin, Wei Wenliang. Dynamic Variation and Correlation of Pericarp Tenderness and Component Contents of Super Sweet Corn [J]. Crops, 2022, 38(3): 134-142.
[3] Lu Dandan, Ye Miao, Zhang Zujian. Research Progress on Rice Protein and Its Components and Their Effects on Rice Quality [J]. Crops, 2022, 38(2): 28-34.
[4] Li Runqing, Shen Yong, Zhu Kuanyu, Wang Zhiqin, Yang Jianchang. Effects of Nitrogen Application Rates on the Grain Yield, Starch RVA Profile Characteristics and Physicochemical Properties of Super Rice Nanjing 9108 [J]. Crops, 2022, 38(1): 205-212.
[5] Liu Wei, Zhou Jianxiong, Xie Yuanyuan, Zhang Xu, Xiong Yousheng, Xu Xiangyu, Yuan Jiafu, Xiong Hanfeng. Effects of One-Time Basal Application of Nitrogen Fertilizer on Fresh Ear Yield, Quality and Nitrogen Utilization Efficiency of Summer-Sown Fresh Sweet Corn [J]. Crops, 2021, 37(5): 134-139.
[6] Chen Diwen,Zhou Wenling,Ao Junhua,Huang Ying,Jiang Yong,Han Xihong,Qin Yimin,Shen Hong. Effects of Seaweed Extract on Yield, Quality and Nitrogen Use Efficiency of Sweet Corn [J]. Crops, 2020, 36(2): 134-139.
[7] Shi Lü,Xue Yaguang,Wei Yafeng,Li Bo,Shi Xiaoxu,Liu Jian. Changes of Cooking and Eating Quality and Its Correlation with Mineral Element Content in Polished Rice under Different Nitrogen Grain Fertilizer Levels [J]. Crops, 2019, 35(6): 57-65.
Viewed
Full text


Abstract

Cited
  Shared   
  Discussed   
No Suggested Reading articles found!