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

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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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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"

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