鲜食糯玉米籽粒含糖量与品尝相关性分析

卢柏山, 董会, 刘辉, 徐丽, 樊艳丽, 史亚兴, 赵久然

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

表2 糯玉米籽粒可溶性固形物和主要糖分的品种间差异

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