摘要
为探究不同品种鲜食糯玉米采后贮藏品质及抗氧化酶活性变化规律,选用京科糯 2000、京科糯 768以及农科糯 336为材料,研究其在 20℃常温贮藏条件下感官品质、硬度、失重率、色泽、VC、可溶性固形物、糖类物质、丙二醛含量和抗氧化酶活性的变化规律.结果表明,随着贮藏天数的延长,不同品种鲜食糯玉米均出现不同程度地籽粒失水皱缩、风味散失、光泽和甜度下降等现象,京科糯 768表面劣变最为严重,其次是农科糯 336,京科糯 2000籽粒表面劣变程度最轻.三个品种鲜食糯玉米的硬度、L*值、VC、可溶性固形物、可溶性糖含量均下降,失重率、b*值、淀粉和丙二醛含量总体升高.农科糯 336中VC、可溶性固形物和可溶性糖含量下降幅度最小,且淀粉和丙二醛含量上升幅度最小,并且可溶性糖含量和过氧化物酶(Peroxidase,POD)活性显著高于京科糯 2000与京科糯 768(P<0.05),而抗坏血酸过氧化物酶(Ascorbate peroxidase,APX)活性显著高于京科糯768(P<0.05).综上,农科糯 336在贮藏期间具有更好的营养价值和贮藏品质,并且还具有较高的POD活性.京科糯 2000在贮藏期间,果实内部葡萄糖、果糖以及L*值的下降幅度和b*值上升幅度均最小,感官品质较好.而京科糯768能更好地维持玉米籽粒硬度值.
Abstract
In order to explore the changes of postharvest quality and antioxidant enzyme activity of different varieties of fresh waxy corn during storage,Jingkenuo 2000,Jingkenuo 768 and Nongkenuo 336 were selected as materials to study the changes of sensory quality,hardness,weight loss rate,color,VC,soluble solids,carbohydrates,malondialdehyde content and antioxidant enzyme activity under 20℃room temperature storage conditions.The results showed that with the extension of storage days,all three varieties showed different degrees of dehydration and shrinkage of grains,favor loss,and decrease of luster and sweetness,with Jingkenuo 768 being the most serious and Jingkenuo 2000 being the least.The hardness,L*value,Vc,soluble solids and soluble sugar content of the all three varieties decreased,while the weight loss rate,b* value,starch and malondialdehyde content increased.The contents of VC,soluble solids and soluble sugar in Nongkenuo 336 decreased the least,while the contents of starch and malondialdehyde increased the least,and the soluble sugar content and peroxidase activity were significantly higher than those of Jingkenuo 2000 and Jingkenuo 768(P<0.05),while the activity of ascorbate peroxidase(APX)was significantly higher than that of Jingkenuo 768(P<0.05).To sum up,Nongkenuo 336 has better nutritional value and storage quality,and also has higher POD activity during storage.In addition,the decrease of glucose,fructose,L*value and the increase of b*value in Jingkenuo 2000 were the smallest,and the sensory quality of it was good.However,Jingkenuo 768 could better maintain the hardness value of corn seeds.
基金项目
现代农业产业技术体系北京市创新团队(BAIC02-2022)
北京市农林科学院协同创新中心建设项目(201915)
北京市农林科学院创新能力建设专项(20210437)
国家科技期刊平台
NSTL
万方数据