Crops ›› 2024, Vol. 40 ›› Issue (5): 80-85.doi: 10.16035/j.issn.1001-7283.2024.05.012

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Correlation Analysis between Sugar Content and Taste of Fresh-Eaten Waxy Corn Grains

Lu Baishan(), Dong Hui(), Liu Hui, Xu Li, Fan Yanli, Shi Yaxing(), Zhao Jiuran()   

  1. Maize Research Center, Beijing Academy of Agriculture and Forestry Sciences / Beijing Key Laboratory of Maize DNA Fingerprinting and Molecular Breeding, Beijing 100097, China
  • Received:2023-05-12 Revised:2023-09-05 Online:2024-10-15 Published:2024-10-16

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Abstract:

Seven different fresh waxy corn varieties were used as research materials to compare the differences of soluble solids, soluble sugar, sucrose, and reducing sugar contents in the grains at different harvest times, and the correlation with sensory taste indicators were compared also. The results showed that there were extremely significant differences in the contents of soluble sugar, sucrose, and reducing sugar in the grains of the tested glutinous corn varieties. The soluble solid content during the suitable harvest period was highest in Jingzinuo 219 (12.65%), followed by Jingkenuo 768 (12.51%), which were 15.63% and 14.35% higher than the control variety Suyunuo 2, respectively; The contents of soluble sugar and sucrose in Jingkenuo 768 were the highest, followed by Jingkenuo 2000E, the soluble sugar contents were 31.02 and 30.09 mg/g FW, which were 31.05% and 27.12% higher than the control variety, and the sucrose contents were 33.12 and 29.85 mg/g FW in Jingkenuo 768 and Jingkenuo 2000E, respectively, which were 80.79% and 62.94% higher than the control variety, respectively; The content of reducing sugar in Jingkenuo 2000E (1.88 mg/g FW) was the highest, followed by Jingkenuo 768 (1.73 mg/g FW), which were 9.21% and 0.35% higher than the control variety, respectively. Correlation analysis showed that the scores of taste, thickness of skin and odor of fresh ears after cooking were significantly positively correlated with the contents of soluble solids, soluble sugar and sucrose in grains. The total sensory quality score of Jingkenuo 768 was the highest (91.33), followed by Jingzinuo 219 and Jingkenuo 2000E, which were 89.67 and 88.00, respectively. Comprehensive analysis showed that Jingkenuo 768 and Jingkenuo 2000E had high soluble solids and related sugar contents during the suitable harvest period, and their taste were sweet and glutinous, making them suitable for multiple purposes such as fresh food and frozen processing.

Key words: Waxy corn, Suitable harvesting period, Soluble solids, Sugar content

Table 1

Fresh waxy corn varieties for test"

品种Variety 审定信息Audited information 来源Source
京紫糯219 Jingzinuo 219 国审玉20210641 北京市农林科学院玉米研究所
京科糯2000 Jingkenuo 2000
 宁审玉2015030、新审糯玉2014年52号京审玉2010014、闽审玉2010003、沪农品审玉米2009第008号吉审玉2008056、国审玉2006063 北京市农林科学院玉米研究所
京科糯569 Jingkenuo 569 浙审玉2016005、国审玉2014024、京审玉2012006 北京市农林科学院玉米研究所
京科糯768 Jingkenuo 768 国审玉20210638 北京市农林科学院玉米研究所
京科糯2000E Jingkenuo 2000E 京审玉20200011、国审玉20190385、黑审玉2018Z001 北京市农林科学院玉米研究所
京黄糯269 Jinghuangnuo 269 无 北京市农林科学院玉米研究所
苏玉糯2号Suyunuo 2 浙种引（2005）第004号国审玉2003066、苏审玉200203 江苏省沿江区农业科学研究所

Table 2

Differences of soluble solids and main sugars in waxy corn grains"

项目
Item		 可溶性固形物
Soluble
solids (%)		 可溶性糖含量
Soluble sugar
content (mg/g FW)		 蔗糖含量
Sucrose content
(mg/g FW)		 还原糖含量
Reducing sugar
content (mg/g FW)		 外观品质
Appearance
quality		 感官品尝总分
Total score of
sensory taste
平均值Average 11.50 27.26 24.50 1.60 25.67 87.95
变幅Variable amplitude 10.27~12.65 23.67~31.02 18.32~33.12 1.22~1.88 24.33~26.67 85.00~91.33
F值F-value 3.03* 13.60** 22.57** 58.55** 4.33* 2.55*
变异参数Variation parameter 28.50 152.19 637.18 0.99 26.67 144.95
项目
Item		 皮的薄厚
Thickness of skin		 滋味
Taste		 柔嫩性
Softness		 气味
Odor		 色泽
Colour		 糯性
Waxy
平均值Average 16.05 9.24 9.19 6.10 6.38 15.33
变幅Variable amplitude 15.00~17.33 9.00~10.00 8.67~10.00 5.33~6.67 6.00~6.67 14.33~16.33
F值F-value 5.04** 4.53** 4.00** 1.96** 0.57** 7.39**
变异参数Variation parameter 18.95 9.81 7.24 9.81 4.95 16.67

Table 3

Contents of soluble solids and related sugars in waxy corn grains"

品种
Variety		 可溶性固形物
Soluble solids
(%)		 可溶性糖含量
Soluble sugar content
(mg/g FW)		 蔗糖含量
Sucrose content
(mg/g FW)		 还原糖含量
Reducing sugar content
(mg/g FW)
京紫糯219 Jingzinuo 219 12.65±0.23a 26.85±0.70cd 27.29±1.20b 1.36±0.06d
京科糯2000 Jingkenuo 2000 11.52±0.83abcd 28.19±0.54bc 22.83±1.26c 1.66±0.09bc
京科糯569 Jingkenuo 569 10.27±1.75d 26.22±0.50cd 20.61±1.27cd 1.61±0.01c
京科糯768 Jingkenuo 768 12.51±0.95ab 31.02±1.09a 33.12±2.82a 1.73±0.01b
京科糯2000E Jingkenuo 2000E 12.02±0.68abc 30.09±1.47ab 29.85±2.97ab 1.88±0.02a
京黄糯269 Jinghuangnuo 269 10.56±0.38cd 24.78±2.11de 19.45±2.20cd 1.22±0.07e
苏玉糯2号 Suyunuo 2 10.94±0.94bcd 23.67±1.50e 18.32±1.88d 1.72±0.00b

Table 4

Sensory evaluation of waxy corn varieties"

品种
Variety		 皮的薄厚
Thickness of
skin (18)		 滋味
Taste
(10)		 柔嫩性
Softness
(10)		 气味
Odor
(7)		 色泽
Colour
(7)		 糯性
Waxy
(18)		 外观品质
Appearance
quality (30)		 感官品尝总分
Total score of
sensory taste
京紫糯219 Jingzinuo 219 16.37±0.58ab 9.33±0.58ab 8.67±0.58c 6.33±0.58ab 6.33±0.58a 15.67±0.58ab 26.67±0.58a 89.67±2.08ab
京科糯2000 Jingkenuo 2000 15.33±1.15c 8.33±0.58c 9.00±0.00bc 5.67±0.58ab 6.33±0.58a 16.33±0.58a 26.67±1.53a 87.67±4.16abc
京科糯569 Jingkenuo 569 15.67±0.58bc 9.00±0.00bc 8.67±0.58c 6.00±1.00ab 6.67±0.58a 15.33±0.58b 25.33±0.58ab 86.67±2.08bc
京科糯768 Jingkenuo 768 17.33±0.58a 10.00±0.00a 10.00±0.00a 6.67±0.58a 6.33±0.58a 14.33±0.58c 26.67±0.58a 91.33±1.15a
京科糯2000E Jingkenuo 2000E 16.67±0.58ab 10.00±0.00a 9.67±0.58ab 6.67±0.58a 6.33±0.58a 14.33±0.58c 24.33±0.58b 88.00±1.73abc
京黄糯269 Jinghuangnuo 269 15.67±0.58bc 9.00±1.00bc 9.33±0.58abc 5.33±0.58b 6.67±0.58a 16.33±0.58a 25.00±1.00b 87.33±2.08bc
苏玉糯2号Suyunuo 2 15.00±0.00c 9.00±0.00bc 9.00±0.00bc 6.00±0.00ab 6.00±0.00a 15.00±0.00bc 25.00±0.00b 85.00±0.00c

Table 5

Correlation analysis between various indicators of sugar contents in the tested waxy corn grains and sensory taste indicators"

指标
Index		 可溶性
固形物
Soluble
solids		 可溶性
糖含量
Soluble sugar
content		 蔗糖
含量
Sucrose
content		 还原糖
含量
Reducing
sugar content		 皮的薄厚
Thickness
of skin		 滋味
Taste		 柔嫩性
Softness		 气味
Odor		 色泽
Colour		 糯性
Waxy		 外观品质
Appearance
quality		 感官品
尝总分
Total score of
sensory taste
可溶性固形物
Soluble solids		 1.00
可溶性糖含量
Soluble sugar content		 0.69
 1.00
蔗糖含量Sucrose content 0.86** 0.92** 1.00
还原糖含量
Reducing sugar content		 0.21
 0.52
 0.38
 1.00
皮的薄厚
Thickness of skin		 0.78*
 0.79*
 0.94**
 0.13
 1.00
滋味Taste 0.56 0.6 0.79* 0.35 0.85** 1.00
柔嫩性Softness 0.38 0.66 0.64 0.39 0.58 0.69 1.00
气味Odor 0.72* 0.70 0.84** 0.62 0.77* 0.84** 0.44 1.00
色泽Colour -0.42 0.00 -0.13 -0.52 0.08 -0.10 -0.10 -0.38 1.00
糯性Waxy -0.40 -0.52 -0.62 -0.73* -0.57 -0.85** -0.57 -0.89** 0.38 1.00
外观品质
Appearance quality		 0.52 0.31 0.34 -0.19 0.29 -0.19 -0.11 0.08 -0.09 0.25 1.00
感官品尝总分
Total score of sensory taste		 0.80*
 0.77*
 0.88**
 -0.05
 0.91**
 0.57
 0.49
 0.55
 0.11
 -0.27
 0.63
 1.00
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