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京科甜608在不同贮存条件下品质指标及保护酶活性变化

Changes of Quality Indexes and Protective Enzyme Activities of Jingketian608 under Different Storage Conditions
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摘要 以京科甜608为试验材料,设置3个贮存条件(4℃冷库、12℃冷库和25℃空调房),研究其在不同贮存条件下品质指标和保护酶活性的变化特征,为甜玉米贮运提供理论依据和实践指导。结果表明,参试甜玉米采后贮存相关的14项单项指标间存在不同程度的相关性。不同贮存条件下比较,京科甜608在4℃、12℃和25℃条件下贮存21 d子粒含水量分别减少3.85%、5.13%和15.38%,果穗失重率分别上升15.16%、22.81%和64.61%,可溶性固形物含量分别减少10.88%、65.09%和70.07%,可溶性糖含量分别减少11.20%、54.13%和62.82%。通过对不同贮存条件下京科甜608子粒蒸煮感官品尝评分比较发现,4℃贮存15d以内,蒸煮感官品尝总分在80分以上;12℃和25℃贮存6 d以内,蒸煮感官品尝总分均在80分以上。通过对京科甜608不同贮存条件下过氧化氢酶(CAT)活性和丙二醛(MDA)含量的比较得知,4℃、12℃和25℃条件下贮存21 d子粒过氧化氢酶(CAT)活性分别下降20.59%、44.12%和58.82%,丙二醛(MDA)含量分别增加26.04%、38.64%和244.27%。 Taking Jingketian608 as experimental material,three storage conditions(4℃,12℃ and normal tem⁃perature)were set up to study the change characteristics of quality indexes and protective enzyme activities of Jing⁃ketian608 under different storage conditions,so as to provide theoretical basis and practical guidance for the storage and transportation of sweet corn.The results showed that,14 single indexes related to postharvest storage of sweet corn were correlated in different degrees.Compared with different storage conditions,the water content of Jingke⁃tian608 stored at 4℃,12℃ and 25℃ for 21 days decreased by 3.85%,5.13%and 15.38%respectively;the weight loss rate of ear increased by 15.16%,22.81%and 64.61%;the content of soluble solids decreased by 10.88%,65.09%and 70.07%respectively;the soluble sugar content decreased by 11.20%,54.13%and 62.82%respective⁃ly.By comparing the sensory taste scores of Jingketian608 grains under different storage conditions,the results showed that the total sensory taste score of Jingketian608 was more than 80 when stored at 4℃ for 15 days,and above 80 points at 12℃ and 25℃ for 6 days.By comparing the catalase(CAT)activity and malondialdehyde(MDA)content of Jingketian608 stored under different storage conditions,the catalase(CAT)activity decreased by 20.59%,44.12%and 58.82%respectively at 4℃,12℃ and 25℃ for 21 days,and the malondialdehyde(MDA)content in⁃creased by 26.04%,38.64%and 244.27%,respectively.
作者 史亚兴 董会 卢柏山 赵久然 徐丽 刘辉 史亚民 高宁 SHI Ya-xing;DONG Hui;LU Bai-shan;ZHAO Jiu-ran;XU Li;LIU Hui;SHI Ya-min;GAO Ning(Maize Research Center,Beijing Academy of Agriculture and Forestry Sciences/Beijing Key Laboratory of Maize DNA Fingerprinting and Molecular Breeding,Beijing 100097,China)
出处 《玉米科学》 CAS CSCD 北大核心 2022年第2期96-103,共8页 Journal of Maize Sciences
基金 北京市农林科学院基因组学育种协同创新中心建设项目(KJCX201907-2) 北京市粮经作物产业创新团队(BAIC09-2019)。
关键词 甜玉米 贮存温度 品质 保护酶 Sweet corn storage temperature quality protective enzyme
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