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4 糯玉米品种感官品尝评价

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