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研究了鲜食糯玉米采后与食用品质相关的糖代谢变化以及温度变化对糖代谢的影响。结果表明:鲜食糯玉米采后的蔗糖、还原糖、总糖含量都有较大下降,导致甜味品质下降;直链淀粉含量持续上升,而支链淀粉含量达到峰值后下降,导致黏滞性下降;木质素含量随贮藏时间延长而升高,导致柔嫩度下降。与20℃贮藏温度对比,贮藏温度为0℃时总糖含量下降较为缓慢;直链淀粉、木质素含量增速降低;支链淀粉含量峰值较低,下降幅度较小,表明低温贮藏有助于延缓食用品质的下降进程。
The changes of sugar metabolism and the changes of sugar metabolism related to eating quality of fresh waxy corn were studied. The results showed that the content of sucrose, reducing sugar and total sugar of fresh waxy corn decreased greatly after the harvest, which led to the decrease of sweetness quality; the amylose content continued to increase, while the content of amylopectin peaked and then decreased, resulting in stickiness Sexual decline; lignin content increases with the storage time, resulting in decreased tenderness. Compared with the storage temperature of 20 ℃, the total sugar content decreased slowly when the storage temperature was 0 ℃; the content of amylose and lignin increased slowly; the peak value of amylopectin content was lower and the decrease range was smaller, which indicated that low temperature storage could help Slow down the process of eating quality decline.