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为阐明糯玉米子粒授粉后主要营养品质和食用品质的动态变化特征,以京科糯2000和农科玉368为试验材料,分析授粉后子粒淀粉、蛋白质、可溶性糖、脂肪含量,子粒含水量和果皮厚度的动态变化特征。结果表明,子粒蛋白质含量、可溶性糖含量和子粒含水量在灌浆初期下降迅速,授粉20d后下降缓慢;子粒淀粉含量在灌浆初期上升较快,授粉20d后上升幅度减小;脂肪含量和果皮厚度在灌浆初期上升较快,而后逐渐下降。授粉后20d子粒可溶性糖含量6.5%~8.0%,淀粉含量60%~70%,蛋白质含量8.0%~9.5%,子粒含水量达70%以上,此时为糯玉米的最佳采收期。在整个测定时期,京科糯2000的果皮厚度一直大于农科玉368的果皮厚度。
In order to elucidate the dynamic changes of main nutritional and edible qualities of waxy maize pollination, the starch, protein, soluble sugar, fat content, Dynamic changes of pericarp thickness. The results showed that the protein content, soluble sugar content and water content in the grains decreased rapidly in the early filling stage, and then decreased slowly 20 days after pollination. The starch content in the grains increased rapidly during the initial filling stage and then increased after 20 days of pollination. The fat content and pericarp thickness The early filling increased rapidly, and then gradually decreased. The soluble sugar content was 6.5% ~ 8.0%, starch content was 60% ~ 70%, protein content was 8.0% ~ 9.5% and moisture content was 70%. During the entire measurement period, the peel thickness of Kekeuo 2000 was always greater than that of Pekin 368.