摘要
为探究不同贮藏温度对甜糯玉米贮藏品质的影响,以农科糯336甜糯玉米为材料,研究20、4和0℃贮藏对其外观品质、硬度、淀粉和糖含量的影响.结果表明,3个贮藏温度相比,低温能有效维持甜糯玉米外观品质、色泽和硬度,且0℃对其保鲜效果最好.甜度下降是鲜食玉米采后品质劣变的重要指标之一,4℃和0℃贮藏可延缓可溶性固形物、可溶性糖、可溶性糖组分及其他糖类含量的下降和淀粉含量的升高,促进非淀粉多糖和麦芽糖的积累,维持鲜食玉米较高的甜度.4 ℃和0℃贮藏相比,0℃冰温更好地维持鲜食玉米的糖度、硬度、感官等贮藏品质.
Abstract
In order to explore the effects of different storage temperatures on the storage quality of sweet waxy maize,the effects of storage at 20,4 and 0 ℃ on its appearance quality,hardness,starch and sugar content were studied.The results showed that,compared with the three storage temperatures,low temperature significantly main-tained the appearance quality,color and hardness of sweet waxy maize,and 0 ℃ had the best preservation effect.Sweetness reduction is a key indicator of postharvest quality deterioration in fresh maize.Storage at 4 ℃ and 0 ℃can delay the decrease of soluble solids,soluble sugars,soluble sugar components and other sugars and increase the starch content,promote the accumulation of non-starch polysaccharides and maltose,and maintain the high sweet-ness of fresh maize.Compared with storage at 4 ℃ and 0 ℃,0 ℃ was the most effective in preserving the sugar con-tent,hardness,and sensory quality of fresh sweet-waxy maize.
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