食品科学2024，Vol.45Issue(11)：1-7,7.DOI:10.7506/spkx1002-6630-20230724-264
玉米籽粒后熟品质性状主成分分析与综合评价
Principal Component Analysis and Comprehensive Evaluation of Quality Traits in Post-ripening Corn Kernels
摘要
Abstract
The purpose of this study was to evaluate the physiological characteristics and nutritional quality of corn kernels during the post-ripening stage.Using principal component analysis(PCA),this study analyzed and comprehensively evaluated 14 physiological and quality traits of post-ripening corn kernels from two varieties(Zhengdan 958 and Xianyu 335),including water content and state,respiratory rate,soluble sugar content,α-amylase activity,catalase(CAT)activity,peroxidase(POD)activity,hexokinase(HK)activity,isocitrate dehydrogenase(IDH)activity,fatty acid value,starch content,1 000-grain mass and rapid digestible starch(RDS)content.The results showed significant variations in various quality traits of corn grains during the post-ripening process(P＜0.05).PCA extracted three principal components,namely storage intolerance factor,yield factor and digestive characteristic factor,which explained 53.436％,18.466％and 12.857％of the total variance,respectively,84.759％in total.The post-ripening quality and time of corn could be determined according to the changes of F-value.The post-ripening time of newly harvested corn grains from Zhengdan 958 and Xianyu 335 were 50 and 30 days,respectively.The results of this study could provide a reference for the evaluation of the post-ripening quality of newly harvested corn and the processing and utilization of corn.关键词
玉米/后熟/品质性状/主成分分析/综合评价Key words
corn/post-ripening/quality traits/principal component analysis/comprehensive evaluation分类
轻工业引用本文复制引用
曹勇,许秀颖,蔡丹,刘回民,张浩,赵城彬,郑明珠,刘景圣..玉米籽粒后熟品质性状主成分分析与综合评价[J].食品科学,2024,45(11):1-7,7.基金项目
国家自然科学基金面上项目(32072217) （32072217）
现代农业产业技术体系建设专项(CARS-02) （CARS-02）
