食品工业科技2024，Vol.45Issue(2)：307-315,9.DOI:10.13386/j.issn1002-0306.2023030261
不同品种鲜食糯玉米采后贮藏品质及抗氧化酶活性的变化
Changes of Postharvest Quality and Antioxidant Enzyme Activity of Different Fresh Waxy Corn
摘要
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.关键词
不同品种/鲜食糯玉米/贮藏品质/抗氧化酶Key words
different varieties/fresh waxy corn/storage quality/antioxidant enzyme分类
轻工纺织引用本文复制引用
范文广,陈少青,周新原,郑鄢燕,左进华,王清..不同品种鲜食糯玉米采后贮藏品质及抗氧化酶活性的变化[J].食品工业科技,2024,45(2):307-315,9.基金项目
现代农业产业技术体系北京市创新团队(BAIC02-2022) （BAIC02-2022）
北京市农林科学院协同创新中心建设项目(201915) （201915）
北京市农林科学院创新能力建设专项(20210437). （20210437）
