| 鲜食糯玉米室温货架期间籽粒糖代谢规律研究 |
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| 引用本文： | 李志文,王 奕,彭 博,王 娜.鲜食糯玉米室温货架期间籽粒糖代谢规律研究[J].保鲜与加工,2022,22(6):1-7. |
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| 作者姓名： | 李志文 王 奕 彭 博 王 娜 |
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| 作者单位： | 天津农学食品科学与生物工程学院;天津市农作物研究所，天津市农作物遗传育种重点实验室 |
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| 基金项目： | 天津市农业科学院青年科研人员创新研究与实验项目（2021018） |
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| 摘 要： | 为探寻鲜食糯玉米采后籽粒糖代谢规律，以不同熟期的鲜食糯玉米品种为试材，测定了不同货架期糯玉米籽粒中几种可溶性糖含量、淀粉含量及相关酶的活性。结果表明，随着货架期的延长，3种熟期鲜食糯玉米籽粒中蔗糖、葡萄糖、果糖、麦芽糖和山梨醇含量均呈明显下降趋势，其中晚熟玉米下降幅度较大，果糖、葡萄糖和麦芽糖含量下降幅度达到97.3%~99.8%，而总淀粉和支链淀粉含量呈明显上升趋势，其中早熟玉米上升幅度最大，货架8 d时其含量上升幅度均超过了20%，淀粉合成关键酶腺苷二磷酸葡萄糖焦磷酸化酶（ADPGPPase）和尿苷二磷酸葡萄糖焦磷酸化酶（UDPGPPase）活性主要呈单峰曲线变化趋势，其峰值出现在货架2~4 d，其趋势在变化时间上与几种可溶性糖含量的变化能够契合；室温货架期间，不同熟期的鲜食糯玉米籽粒中可溶性糖、淀粉含量的变化规律不完全一致。上述研究结果可为筛选适于贮藏的鲜食糯玉米品种和贮藏时间提供理论依据。
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| 关 键 词： | 鲜食糯玉米 室温货架期 糖代谢 熟期 |
Study on Sugar Metabolism Law in Kernel of Fresh Waxy Maize during Shelf Life at Room Temperature |
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| Abstract: | In order to explore the sugar metabolism law of fresh waxy maize kernels after harvest, fresh waxy maize varieties at different ripening stages were used as test materials, the contents of soluble sugar, starch and related enzymes activity in waxy maize kernels were determined at different shelf stages at room temperature. The results showed that with the extension of shelf life, the contents of sucrose, glucose, fructose, maltose and sorbitol in the kernels of all three fresh waxy maize varieties with different ripening stages were significantly decreased. Among which, the late-maturing maize variety had larger descent range, the contents of fructose, glucose and maltose decreased by 97.3%~99.8%, while the contents of total starch and amylopectin significantly increased, the contents of early-maturing corn variety showed the highest increase, rising by more than 20% after 8 days of storage. The activity of key enzymes of starch synthesis including adp-glucose pyrophosphorylase and udp-glucose pyro-phosphorylase, showed a single peak curve, and the peak appeared from 2 to 4 days in the shelf life, this trend coincided with the content changes of several soluble sugars in terms of time. During the shelf stage at room temperature, the change rule of fresh waxy maize varieties with different ripening stages was not entirely consistent in the contents of soluble sugar and starch in kernel. Which can provide theoretical basis for selection of fresh-eating waxy corn varieties suitable for storage and appropriate storage period. |
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| Keywords: | fresh waxy maize shelf life at room temperature sugar metabolism ripening stages |
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