| 鲜食糯玉米不同品种授粉后籽粒品质主要成分的变化 |
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| 引用本文： | 刘萍,王从亮,王凤格,陆卫平,郭景伦,王继丰,刘小兵.鲜食糯玉米不同品种授粉后籽粒品质主要成分的变化[J].中国农业科学,2007,40(8):1817-1821. |
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| 作者姓名： | 刘萍 王从亮 王凤格 陆卫平 郭景伦 王继丰 刘小兵 |
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| 作者单位： | 1. 扬州大学江苏省作物遗传生理重点实验室,扬州,225009
2. 北京市农林科学院玉米研究中心,北京,100097 |
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| 基金项目： | 国家自然科学基金;北京市农业育种基础研究创新平台项目;北京市自然科学基金 |
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| 摘 要： | 【目的】试图阐明糯玉米籽粒品质主要成分授粉后的变化动态。【方法】以15个糯玉米品种为材料，采用完全区组设计，分析灌浆期籽粒粗淀粉、可溶性糖、蛋白质含量变化规律，及与品尝品质和产量的相关性。【结果】影响品质的主要因子是：外观品质、糯性和柔嫩性。灌浆各时期籽粒粗淀粉、可溶性糖、蛋白质含量的品种间差异显著。籽粒粗淀粉积累呈“S”型增长曲线，符合Richards方程，y=K/(1+Ae-Bx)1/N，粗淀粉积累起始增长势高、活跃增长期长、快增期灌浆速率高有利于籽粒粗淀粉积累。可溶性糖含量随授粉后天数的增加呈下降趋势，下降速率以吐丝后4～12 d较快，12～20 d渐慢，20～24 d又变快，24 d后又转慢，到成熟期降至最低值。蛋白质含量与授粉后天数的变化符合方程Y=a×ebx，b绝对值小有利于籽粒蛋白质含量的提高。【结论】授粉后糯玉米不同品种籽粒品质主要成分分别具有一致的变化规律，方程参数值不同体现了籽粒品质成分品种间差异。
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| 关 键 词： | 糯玉米 品种 品质 淀粉 可溶性糖 蛋白质 |
| 收稿时间： | 2006-1-25 |
| 修稿时间： | 2006-01-25 |
Changes of Quality Components in Waxy Corn Kernels After Pollination |
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| LIU Ping,WANG Cong-liang,WANG Feng-ge,LU Wei-ping,GUO Jing-lun,WANG Ji-feng,LIU Xiao-bing.Changes of Quality Components in Waxy Corn Kernels After Pollination[J].Scientia Agricultura Sinica,2007,40(8):1817-1821. |
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| Authors: | LIU Ping WANG Cong-liang WANG Feng-ge LU Wei-ping GUO Jing-lun WANG Ji-feng LIU Xiao-bing |
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| Institution: | 1. Key Laboratory of Crop Genetics and Physiology of Jiangsu Province, Yangzhou University, Yangzhou 225009; 2.Maize Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097 |
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| Abstract: | The experiment was conducted to study the characters of quality formation among 15 different waxy maize varieties. The results were as follows：(1)There were significantly differences in the ear taste values in different varieties. The sequence of influencing factors of taste values was ear appearances, viscosity，thickness of pericarp, color and lustre, smell, tenderness and flavor. (2) Grain starch content, sugar content and protein content were significantly differences in fresh and maturity period in different varieties. There was a positively correlation between kernel starch content and fresh Ear yield. (3) After silking, grain starch accumulation showed “S-shaped” curve, which could be simulated by Richards equation in different varieties. Through analysis of Richards equation parameters, the parameters of R0，D，V2 had important effect to increase grain starch in different varieties. Grain sugar content showed decreasing trend after silking in different varieties. The decreasing rate was fast 4-12d after silking and slow in 12-20d and fast in 20-24d then slow. The dynamic changing of kernel protein content with days after silking could be matched by Y=a×ebx equation. The kernel protein content was mainly determined by parameter b in different varieties. |
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| Keywords: | Waxy corn Cultivars Quality Starch Soluble sugar Protein |
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